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.
Can’t wait to try this recipe with oat flour, however after reading all of the posts hoping to find that someone had tried butter and had a good result. Yay to anyone who tries different approaches! Here’s one I tried on another cookie recipe in an attempt to add a healthy aspect since several posts added flax. First, flax seed must be ground to get the most benefit flax requires additional liquid to a cookie recipe. So here is what worked for me, 2 tbls of whole flax seeds, grind them and to dry ingredients then add 3 tbls water to wet ingredients. It made feel better about using butter (organic)…lol!
Note: our bodies do not digest whole flax seeds, rendering them useless as a healthy addition to any recipe.
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Sounds delicious! I think butter would work fine in place of the coconut oil. Enjoy! 🙂
I’d love to make these cookies but I don’t love the taste of coconut oil, can you taste it in these cookies?
Thank you!
There is a slight hint Deanna. I do know some readers have tried butter in the place of coconut oil with success.
I added a bit of honey the second time I made these and they stuck together a lot better. Also crisped it up on the outside more and made the texture inside nice and gooey.
Sounds delicious! 🙂 Thanks Jasmine!
I’d been searching online for healthy cookies as I’m trying to loose weight and crave for cookies. Found this today and didn’t have the chocolate and vanilla extract but I went ahead to make it and it tastes soooooo yummy. Thanks for this wonderful recipe.
That’s awesome!! I’m thrilled you enjoyed these Patience! 🙂
Any idea what the carb count is for these? I’ve been tasked with making oatmeal chocolate chip cookies for a baby shower. The mother has gestational diabetes tho, so I’m trying to make them as tasty as possible while still being low carb and on the healthier side. :/
I’m sorry Michelle, I don’t know the carb count. I do know that My Fitness Pal is a great resource for that information though. And how kind of you to make healthier cookies for the shower and mother! 🙂
I’m low carbing, for weight loss and overall health. I’ve read that you can there’s something about cooking rice with coconut oil, then refrigerating it overnight does something to the way your body handles the carbs. I wonder, speculating here, but it might work the same for the oatmeal. And there’s virtually no sugar in this, I think this would be very low carb. Just refrigerate overnight before serving.
Do you know how many calories are in these?
Do you know how many calories are in these?
Thank you!
Made these here in the UK and they’re just cooling now! Can’t wait to try them – thank you for sharing :-)))
You are welcome! I hope you love these Andrew! 🙂
Love this recipe! Instead of eggs I used unsweetened applesauce it they were delicious. Thank you for this recipe.
Awesome!! I’m so thrilled you enjoyed these cookies Ayana! 🙂
Just made these! I added 3/4 scoop Vegan chocolate Protein Powder (North Coast Naturals Vegan Protein just to add some nutritional benefit and they are turning out awesome as I type! I did have to flatten them before putting them in but that might be because I didn’t have any old fashioned oats and just added a bit more quick oats. Thank you for the great recipe that I’ll definitely be using in my freshmen year of uni in the fall!
Ooo love the protein powder addition! That sounds awesome! So glad you enjoyed these Dawson! 🙂