These perfected healthy chocolate chip oatmeal cookies are literally bursting with two things: chocolate and oats!
Hello friends! I’m so excited I finally get to post these delicious freaking cookies! These cookies disappeared almost immediately! So I knew they were a hit! It took me many tries, but the result was a chewy, soft cookie that literally explodes with chocolate and oats in every bite.
The kids LOVED these cookies. Initially, my four-year-old was like, I don’t like those type of cookies, but after one bite, he realized oatmeal or not, he likes all forms of chocolate chip cookies, even healthy ones made with oatmeal. I’m not ashamed to admit that some mornings the kids ate these for breakfast. Now, while I don’t think they are breakfast healthy (I prefer they get some form of protein in), they probably have less sugar than a store-bought granola bar, so I allowed it. Perfection is not the goal in this house!
These cookies are not gluten-free, but if you need a gluten-free cookie, I suggest trying my oat-flour chocolate chip cookies! They are gluten-free if made with gluten-free oats and are super delicious!
How to Make Healthy Chocolate Chip Oatmeal Cookies
Once I got into the groove of making these cookies (aka, I had settled on a recipe I decided was worthy of the blog), they came together quickly. I used traditional baking steps like creaming softened butter and sugar together, then adding eggs and other wet ingredients. This helps to add air pockets into the cookies, which helps give them lift.
Then it’s pretty easy, combine wet ingredients with dry ingredients. , add in your oats and chocolate chips. I love to use both mini chocolate chips and regular chocolate chips so that every bite explodes with chocolate, but if you only have one type on hand, that will be delicious as well!
The batter is pretty thick, but the nice thing is there is no need to refrigerate it. Just plop them on your cookie sheet. They don’t spread out a lot, so you can flatten them with a back of a spoon and place them only an inch or two apart. Then, bake!
Swaps and Substitutions
- Whole Wheat Pastry Flour – sub whole wheat flour or all-purpose flour.
- Baking Soda – Do not omit.
- Salt – Do not omit
- Unsalted butter, softened – use vegan butter or coconut oil softened to room temperature. Both should work!
- Coconut sugar – cane sugar can be used. Any dry sweetener can be substituted. I often get the question about stevia or monk fruit. The challenge with substituting these is they can only be replaced for part of the sugar because they are so sweet. If you sub 1:1, they will be disgustingly sweet. But you typically can’t reduce the amount of a dry ingredient without reducing the amount of a wet ingredient too. If you make modifications using a nonnutritive sweeter, please share!
- Eggs – you could try a flax egg substitute, but I haven’t tried it! Let us know if you do!
- Vanilla extract – for flavor, I wouldn’t omit it!
- Whole Rolled Oats – quick oats may work as well. I would not use instant oats.
- Chocolate chips – feel free to sub all one size of semi-sweet or dark chocolate! Adjust quantity as desired!
How to Store & Freeze Healthy Chocolate Chip Oatmeal Cookies
Store: These cookies last a week on the counter in an air-tight container or up to 2 weeks in the refrigerator.
Freeze: Freeze for up to 3 months, and defrost under refrigeration.
You May Also Like:
- Oat Flour Chocolate Chip Cookies
- Paleo Pumpkin Chocolate Chip Cookies
- Chocolate Chip PMS Cookies
- Chocolate Chip Cookie Dough Protein Balls
- Chocolate Chip Oatmeal Lactation Cookies
Healthy Chocolate Chip Oatmeal Cookies
- 1.5 cups whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup applesauce
- 1 cup coconut sugar or cane sugar
- 2 tsps pure vanilla extract
- 2 large eggs
- 3 cups old fashion rolled oats
- 1 cup semi-sweet chocolate chips
- .5 cup mini semi-sweet chocolate chips
- Preheat oven to 350F.
- Whisk the flour, baking soda, and salt in a medium bowl. Set aside.1.5 cups whole wheat pastry flour, 1 tsp baking soda, 1 tsp salt
- Using an electric mixer, beat the butter and sugar in a large bowl for about 1 minute. Add eggs, vanilla, and applesauce and beat for another minute.1/2 cup unsalted butter, softened to room temperature, 1/2 cup applesauce, 1 cup coconut sugar, 2 tsps pure vanilla extract, 2 large eggs
- Add the dry ingredients to the wet ingredients and mix until combined. Beat in oats and chocolate chips.3 cups old fashion rolled oats, .5 cup mini semi-sweet chocolate chips, 1 cup semi-sweet chocolate chips
- Use a large cookie scoop to scoop cookie dough, about 3tbsp of cookie dough per cookie on a parchment-lined cookie sheet. Flatten cookies with the back of a spoon and bake for 11-14 minutes or until lightly browned on the sides.
- Remove from the oven and transfer to a wire cooling rack to cool completely.