Healthy Oatmeal Chocolate Chip Cookies are gluten-free, dairy-free, naturally sweetened, and made in one bowl with simple pantry ingredients.
author’s Note
The Oatmeal Cookie Glow-Up!
I have a major sweet tooth, and I don’t know many days that go by without a treat. But the older I get, the less sugar seems to like me haha.
Oatmeal cookies are my all-time favorite (am I boring?), so I wanted a version that felt a little better for me. Something naturally sweetened with good fats and a bit of protein, but still simple and easy to make with ingredients I always have on hand.
That said, it’s not worth it to me if they aren’t still delicious. And wow, these cookies are good. SO, so good. They’re not your classic bakery-style oatmeal cookies. There’s no loads of butter or sugar here, so the texture and flavor are different, but for a better-for-you cookie, these really deliver.
They come together in one bowl with pantry staples and are naturally sweetened (fully naturally sweet depending on the chocolate chips you use).
I always finish them with a sprinkle of flaky sea salt. It’s truly the perfect finishing touch!
Ingredients In Healthy Oatmeal Chocolate Chip Cookies
| Ingredient | Let’s Chat About It |
|---|---|
| Coconut oil & peanut butter | Make sure oil is melted and slightly cooled. Use smooth, well-stirred peanut butter for best texture. |
| Maple syrup & egg | Use pure maple syrup for the best flavor. Let the egg come to room temperature so everything mixes smoothly. |
| Oats (quick & old-fashioned) | Use both types. Quick oats help bind, old-fashioned oats add texture. |
| Baking soda, baking powder, salt & cinnamon | Don’t skip the salt. It balances the sweetness and boosts flavor. Cinnamon adds a subtle warmth, but it’s totally optional in these Healthy Oatmeal Chocolate Chip Cookies. |
| Chocolate chips | Use dark, milk, or semi-sweet. For completely naturally sweetened cookies, use coconut sugar-sweetened chocolate chips like Pascha or Hu Chocolate. |
How To Make Healthy Oatmeal Chocolate Chip Cookies
- Prep: Preheat oven and line pan.
- Mix wet: Melt oil, measure ingredients, and mix everything together.
- Add chocolate: Stir in chocolate chips with a spatula.
- Shape: Scoop, pack, and roll into balls; place on pan spaced apart.
- Bake & finish: Bake until just set, tap pan, add remaining chips, and cool.
Featured Comment
“Wow these cookies were amazing and this recipe is outstanding I have been looking for a healthy option to sub out flour butter and white sugar. All of my expectations were met plus more definitely my new go to cookie recipe”
– Dani
Healthy Oatmeal Chocolate Chip Cookie Tips
- Measure carefully: Level off measuring cups so you don’t pack in too much.
- Follow the recipe: Best as written. Swaps can change the end result.
- Use room-temp ingredients: Make sure the egg and coconut oil are the same temp.
- Keep cookies the same size: Use a 1-1/2 tablespoon scoop, pack it full, and level off the top.
- Line the pan: A silicone liner helps them bake evenly and makes cleanup easy.
storage]
Storage: These Healthy Oatmeal Chocolate Chip Cookies are best the same day, still warm from the oven! Store cooled cookies in an airtight container at room temp for 3 to 4 days.
Freeze dough balls: Freeze on a lined sheet until solid, then transfer to a bag or container. Bake from frozen, adding 1 to 2 minutes.
[/storage]
More Healthy Treat Ideas:
Desserts
Healthy Cookie Dough Cups
Muffins And Quick Breads
Healthy Chocolate Chip Muffins
Desserts
Date Brownies
Snacks
Banana Bites (2 Ways!)
Healthy Oatmeal Chocolate Chip Cookies
Equipment
- Stand mixer or electric hand mixers
- Large sheet pan plus silicone liners or parchment paper
- Cookie scoop 1-1/2 tablespoon size
Ingredients
- 1/4 cup melted coconut oil
- 2/3 cup creamy peanut butter make sure it's smooth/not separated
- 2/3 cup pure maple syrup see note 1
- 1 large egg
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon ground cinnamon optional
- 1-1/2 cups old-fashioned oats see note 2
- 1-1/4 cups quick oats
- 1-1/2 cups dark chocolate chips divided (or use milk or semi-sweet)
- 1/2 cup mini chocolate chips
- Flaky sea salt optional, for topping
Instructions
- Preheat oven to 350°F. Line a sheet pan with parchment paper or a silicone liner. Melt coconut oil, then measure 1/4 cup and let it cool to room temperature before using.
- Add all ingredients except the chocolate chips to a large bowl or stand mixer. Using hand mixers or the whisk attachment, mix until fully combined, scraping down the sides as needed.
- Switch to a spatula and mix in 1 cup dark chocolate chips and all the mini chocolate chips.
- Use a 1-1/2 tablespoon cookie scoop to pack dough into tight balls, pressing firmly so they hold together. Place on the prepared sheet pan, spacing cookies about 2 inches apart.
- Bake for 8 to 10 minutes, until tops are set (they don't look gooey) but still slightly soft. Do not over-bake; these are best slightly under-baked and they firm up more as they cool.
- Remove from oven and gently tap the pan on the counter a few times to flatten cookies slightly. Press remaining chocolate chips into the tops.
- Let cookies cool on the pan. Sprinkle with flaky sea salt if desired. Best enjoyed warm while soft and chewy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I totally substituted the coconut oil. I use coconut oil all the time, but didn’t have enough for the recipe. And these cookies had to happen, so I used lard. You’re not seeing things. LARD. And they were amazing. Mwah hah hah.
Sugar screws me up more than fat, so I substituted a few other things. I made a raisin walnut version. I doubled the recipe, so all the amounts are for the doubled batch. I kept the oats, vanilla, and eggs the same, just doubled them. For the sweeteners, I used a total of 4T baking stevia, about 6 packets monkfruit in the raw, about 1/8c raw local honey, and about 1T molasses. I used 3/4t baking soda plus 1.5t baking powder (because I taste the baking soda easily), 3t cinnamon, 1c. of raisins, and around 3/4 cup rough-chopped walnut pieces. Oh, and a cup of melted lard, because it stays solid at room temperature. LOL.
Haha!! This comment made me laugh!! 🙂 So happy to hear that lard worked well in these 🙂 Your version sounds amazing, thank you for sharing it for others that want to try a refined sugar free version 🙂
My husband is a diabetic so I’m always looking for healthy cookies. I made these today with a few changes. I used brown sugar Splenda, added 1 scoop protein powder, 1/4 cup hemp hearts, 1/2 cup raw coconut, a few raisons, 1 tsp baking soda and 1/3 cup ground roasted pecans. I put in fridge for 1 1/2 hours and used tablespoon packed and rounded by hand. I didn’t flatten but may next time. It made 23 cookies and they were a nice consistency. I cooked them about 12 minutes I think and they were brown on the bottom but just right as far as texture went. My husband was very happy with them so will be making them again I’m sure.
I’m so happy to hear your husband was happy with these! Love hearing the changes you made. Thanks for the comment Shirley 🙂
Yes~ I always tweak recipes! I’m making some right now with raisin, chocolate chips, coconut, and walnuts
I don’t want to get oat flour or quick oats. I have steel cut and would prefer to use just that. How can I adjust recipe for steel cut and still use rest of the healthier ingredients to bind and bake together?
I haven’t tried steel cut oats and wouldn’t recommend it in this recipe. If you do buy quick oats you can make oat flour from those oats (don’t need to make 2 separate purchases)
Do you happen to know if these freeze well?
Hi Angela! I love freezing my dough and then cooking them up as needed. I haven’t tried freezing them already baked but all my other cookies freeze really well so I imagine these freeze well. Hope this helps. Thanks for your comment! 🙂
Do you have the nutritional facts? Im on a extremly strict healthy diet and id dieee for one of these
I just made these, and they are AMAZING!! The only thing I did different was I added a tablespoon of flax seed, tablespoon of chia seeds, and some walnuts. My husband loves them as well …. which is great because he was recently told he needs far more fiber in his diet. So I sneak in all these healthy alternatives whenever I can. I plan on making these with white chocolate, dried cranberries, and pistachio’s as well …. and another with shredded coconut, almonds, and dark chocolate …. really an all around versatile recipe that is perfect for people that have a daily sweet tooth nagging them, but your brain is saying “eat healthy”. Thank you so much for this!! My sweet tooth is usually what does me in!
Thank you so much for your sweet comment Trisha! I am so thrilled to hear you enjoyed these and so did your husband! 🙂 It’s the best when you are able to sneak in some fiber in a dessert 🙂 AND I have tried these with white chocolate and pistachios and they were awesome!! I’m excited for you to try that out as well as your other delicious sounding combination!
I loved these! Added some peanut butter powder for extra protein! Amazing thanks!
Ooo that sounds delicious! 🙂 Glad you loved these! Thanks for the comment!
Can’t wait to try these! I have two questions. Can I use all old fashion oats? What is the purpose of the quick oats? Can I use honey, Splenda or coconut sugar?
Thanks!
You actually need both kinds of oats for these cookies to hold up. The quick oats almost act like a flour giving them more structure. I wouldn’t recommend honey, but perhaps coconut sugar could work. I can’t really say since I haven’t tried those. If you substitute out the brown sugar, they may have a slightly bitter taste because the baking soda reacts with the brown sugar to get rid of the acid. Without brown sugar they could still have a slightly acidic taste.
Baking soda, a base, needs an acid to react with so that you aren’t left with that wonky taste. You can substitute with baking powder. You’d have to look up the conversion, though. (I generally just double the amount if I’m substituting baking powder for baking soda). You can also just add some cream of tartar (tartaric acid) with the baking soda. Or you can add a splash of vinegar (or anything else acidic, like lemon juice or yogurt), although I don’t know how much that would affect taste.
These are outstanding – thank you! Really easy to make – your instructions are very clear, must try other recipes from your blog!!!
Thank you!! I am so happy you enjoyed these cookies and the detailed instructions 🙂 I appreciate the comment! 🙂
Awe that makes me so happy to hear! Thank you so much! 🙂 Please let me know whatever you try next! 🙂
I guess if healthy means 134 calories per cookie than these are healthy. I don’t get what makes them healthy?
They have far healthier ingredients than most chocolate-chip cookies — no refined white flour, no butter, no 2 cups or more of sugar, healthier oils, healthier fats (dark chocolate). TONS of healthier swaps in these cookies!
Calorie count alone does not make something healthy or unhealthy. And really, it’s a subjective term as everyone has a different definition of ‘healthy’. But I do think these are a great treat for my family as we try to eliminate white flour and sugary products from our diet. Which can limit ‘sweets’. I’m just glad we have something that can be a guilt-free occasional treat.
Never had better healthier cookies! I did everything you said in the recipe except I used milk chocolate chips. I don’t have a cookie scoop so I used a 1 tablespoon scoop, packed it tight, re-chilled then baked. I had 28 GORGEOUS cookies and perfect nibble size for us dieters. Also, from my calculations (and that size) the cookies were 81cals a piece. You’re my hero!
Ah yay!!! So great to hear this! I’m so happy you enjoyed these cookies, and that is pretty good stats for cookies — thanks for calculating that! 🙂 xox
Thanks so much for figuring the calorie count! This recipe does read amazingly, but I am a little lazy when it comes to figuring the calorie count. I wish Chelsea would include that info for all the recipes!