Healthy Oatmeal Chocolate Chip Cookies

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Healthy Oatmeal Chocolate Chip Cookies contain no gluten or dairy and have very little sugar. They come together quickly in ONE bowl, and don’t require any special ingredients or trips to a local health foods store — you might already have everything you need in the pantry!

Try some other nutritious baked goods next, like this Banana Bread With Greek Yogurt, chocolate-frosted Healthy Brownies, or this crazy-delicious Healthy Ice Cream (no bananas!).

Healthy Oatmeal Chocolate Chip Cookies on a cooling rack

Oatmeal Chocolate Chip Cookies Healthy

After sharing these Healthy Chocolate Chip Cookies, I wanted to create an oatmeal chocolate-chip version with similar goals in mind:

  1. “Normal” ingredients — you shouldn’t have to go to a specialty health food store to be able to make these cookies. In fact, you may already have all the ingredients in your pantry!
  2. Nutritionally sound — not just a swap here or there, but actual nutrition. We’ve got quick oats, old-fashioned oats, blended oats, an egg, coconut oil, cinnamon, salt, and dark chocolate chips– all of which have great nutritional benefits. There is some sugar in this recipe, but a very small amount — actually, a fraction of what you’d find in typical Oatmeal Cookies!
  3. Easy preparation. Check! You only need one bowl, a hand whisk, and a wooden spoon to have freshly baked Healthy Oatmeal Chocolate Chip Cookies on your kitchen counter.

What To Expect From This Recipe

If you’re expecting this recipe to taste like regular Oatmeal Chocolate Chip Cookies, I’ll tell you right here, this is not the recipe. There’s a reason loads of butter, tons of sugar, and even more chocolate make such a compellingly delicious treat. When you take all that out, you can still have tasty cookies, but they’re going to be pretty different from their butter-and-sugar-laden counterparts. 

Texture-wise: These cookies are very crunchy with a sandy-like texture. They quickly melt in your mouth in one bite. These cookies are drier than regular cookies — more of a crunchy cookie as opposed to soft and chewy. They’re a bit crumbly and delicate.

Flavor-wise: Fresh out of the oven, these cookies taste like oat-y, crunchy, slightly crispy bites with loads of melted dark chocolate. If you love oats, you will enjoy these cookies. If you aren’t a big oat fan, this is probably not the recipe for you! Because of the dark chocolate chips, these cookies do have a prominent dark chocolate flavor. While other types of chocolate (milk or semi-sweet) can certainly be used, it will reduce the health benefits of these cookies (more on this later). Finally, these cookies aren’t very sweet; most of the sweetness comes from the chocolate chips. If you’d like them to be slightly sweeter, increase the brown sugar.

I highly recommend topping the cookies with a pinch of sea salt flakes for the perfect crunchy, salty-sweet, tasty treat!

Process shots-- making oat flour in the blender

Let’s talk oats

Healthy Oatmeal Chocolate Chip Cookies use oats in three different forms:

  1. Old-fashioned oats
  2. Quick oats
  3. Oat flour

Before you get overwhelmed (Didn’t I say no specialty ingredients after all?!), if you have oats, you can have oat flour in a matter of minutes.

How to make powdered oats: Add the old-fashioned oats or quick oats to a food processor or small blender jar. Pulse or blend the oats until they are ground into a powder-like consistency that resembles flour. Stir the oats around to be sure that all the oats have been finely ground and there aren’t any whole oats left. (This affects the texture and liquid absorption of these cookies.)


Make sure to measure the oats once they’ve been blended into a powder and not before. Gently pack the oats into the measuring cup and level the top off. It’s important to measure the oat flour correctly for the recipe to work properly.

Process shots-- whisking together the liquid ingredients; adding the dry ingredients and stirring

How To Make Healthy Chocolate Chip Cookies

  1. Melt Coconut Oil: Microwave until liquid, then cool. Measure after melting for accuracy.
  2. Blend Oats: Process into fine flour. Measure post-blending for correct amount.
  3. Combine Wet Ingredients: Whisk coconut oil, vanilla, egg, and sugar. Use room-temperature ingredients.
  4. Add Dry Ingredients: Mix in oat flour, oats, baking soda, cinnamon, and salt, then chocolate chips. Stir until just combined.
  5. Chill Dough: Refrigerate for 30 minutes, shape into balls, then chill again for 30 minutes. Proper chilling helps with shaping.
  6. Bake: At 350°F for 7-9 minutes. Slightly underbake for best texture.
  7. Cool and Serve: Let stand 5 minutes before transferring to cooling rack. Handle gently, they’re fragile.

Other Ingredients in Healthy Chocolate Chip Cookies

Below are some notes about the ingredients in this recipe.

  • Oats. This ingredient is discussed more in-depth above. For these cookies to work properly we do need both quick and old-fashioned oats. Either will blend nicely into oat flour, but we rely on the two types of oats for the structure of these cookies.
  • Vanilla extract, salt, and cinnamon. All of these ingredients are hugely important for the flavor of the cookies and add minimal additional calories. Cinnamon also boasts great health benefits, so why not throw it in these cookies?! If you aren’t a cinnamon fan, feel free to reduce the overall amount, but note that this will affect the flavor.
  • Egg. The egg is important for binding and giving these cookies rise. Eggs are a great healthful ingredient to use — they have healthy fats and lots of protein!
  • Baking soda. This is important for the structure of the cookies; be sure to use fresh baking soda.
  • Coconut oil. This oil is linked to myriad health benefits and is integral to the cookie’s flavor and texture. Two important things to note when using this ingredient: measure it in its liquid state and let it fully cool to room temperature before adding it to the cookies. This recipe relies on coconut oil; other oils won’t work the same because they won’t harden like coconut oil.
  • Brown sugar (or coconut sugar). Obviously not a nutritious ingredient, but these cookies do need a little sweetness. We’re using a mere 4-6 tablespoons which is a fraction of the 2 (or more) cups you’ll find in a regular cookie recipe. 
  • Dark chocolate chips. Why dark chocolate as opposed to milk or semi-sweet? Dark chocolate is known for its high antioxidant and mineral content, and is a great source of healthy fats; read up on the benefits of dark chocolate here. Any type of chocolate chip will work in this recipe, but it will just be slightly less nutritious with milk or semi-sweet chips(which also contain added sugar). Most of the sweetness in these cookies comes from the chocolate chips so I don’t recommend leaving them out of this recipe! Note: Check the ingredient label on the chocolate chips. Some brands contain a lot more sugar and additives than others.

Process shots-- mixing the dough; adding chocolate chips; mixing well; rolling into cookie balls.

Healthy Oatmeal Chocolate Chip Cookie Tips

  • Measure carefully. This recipe is very precise (as most baking is). It’s quick to make, but be careful in measuring everything fully and level to the top. To level the tops of measuring cups, sweep a metal spatula or the flat side of a knife across the top of the measuring cup.
  • Follow the recipe. Even tried and true substitutions (such as flax egg for regular egg, vegetable oil for coconut oil, or almond flour for oat flour) don’t work the same in these cookies — this recipe is fairly particular.
  • Use room-temperature ingredients. It’s best if the egg is at room temperature and the melted coconut oil is at room temperature. This ensures even emulsification of ingredients instead of a cold egg seizing up warm or hot coconut oil.
  • Measure cookie dough balls precisely. Each cookie dough ball should be 1½ tablespoons in size. We tried all different cookie ball sizes and this was the size that yielded the best results. Roll and then slightly flatten the cookie dough balls before baking. To ensure the cookie dough balls are the right size, use this cookie scoop or a food scale to weigh individual cookie dough balls (each is 30 grams). We typically get 14-15 cookies from this recipe.
  • Bake on a lined sheet pan. A silicone liner or parchment paper helps bake foods evenly without burning and allows the cookies to release from the pan and clean up effortlessly. Without the liner, we found the bottoms of the cookies crisped up more than we liked.
  • These cookies are very crumbly right out of the oven. Let them stand on the tray for a few minutes to firm up before carefully removing them with a metal spatula to a cooling rack. 
  • Handle delicately. Again, these cookies can be very crumbly and delicate. Move them carefully to avoid them breaking and crumbling apart.

Healthy Oatmeal Chocolate Chip Cookies


While the ingredients in these bars are naturally gluten-free, make sure to check all your ingredient labels to verify they weren’t processed in a facility with gluten.

More nutritious treats:

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Healthy Oatmeal Chocolate Chip Cookies

4.80 from 86 votes
Healthy Oatmeal Chocolate Chip Cookies contain no gluten* or dairy and have very little sugar. They come together quickly in ONE bowl, and don’t require any special ingredients or trips to a local health foods store — you might already have everything needed in the pantry!
Print Recipe

Healthy Oatmeal Chocolate Chip Cookies

4.80 from 86 votes
Healthy Oatmeal Chocolate Chip Cookies contain no gluten* or dairy and have very little sugar. They come together quickly in ONE bowl, and don’t require any special ingredients or trips to a local health foods store — you might already have everything needed in the pantry!
Course Dessert, Snack
Cuisine American, Healthy, Vegetarian
Keyword Healthy Oatmeal Chocolate Chip Cookies
Prep Time 20 minutes
Cook Time 8 minutes
Chilling Time 1 hour
Total Time 1 hour 28 minutes
Servings 14 cookies
Chelsea Lords
Calories 238kcal
Cost $3.48


  • ½ cup (111g) coconut oil Note 1
  • 1 large egg, at room temperature
  • 1 ½ teaspoons vanilla extract
  • 4 tablespoons (40g) light brown sugar, lightly packed Note 2
  • ¾ cup (78g) oat flour regular oats blended in a blender -- Note 3
  • ½ cup (49g) old-fashioned oats
  • ¼ cup (23g) quick oats
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt Note 4
  • ½ cup (79g) dark chocolate chips Note 5


  • MELT COCONUT OIL: Melt the coconut oil in the microwave until it is liquid. Measure a level ½ cup of oil once fully melted. Set aside to cool back to room temperature -- it should not be hot when adding to the recipe.
  • BLEND OATS: Add old-fashioned or quick oats to a blender or food processor. Blend or process until the oats are fine and resemble flour, stir and re-blend if needed so that ALL the oats are a fine powder. Measure the oat flour after blending and not before, to get a level and gently packed in ¾ cups of oat flour. Set aside.
  • WET INGREDIENTS: In a medium-sized bowl, combine the cooled coconut oil, vanilla extract, large egg, and brown sugar in a bowl. Briskly whisk everything together until completely smooth.
  • DRY INGREDIENTS: Add the oat flour, old-fashioned oats, quick oats, baking soda, cinnamon, and salt to the liquid ingredients. Mix with a wooden spoon and stir until just combined; then stir in the dark chocolate chips. The dough is very wet-- this is normal.
  • CHILL: Cover the dough tightly and chill for 30 minutes. Don't skip chilling, but don't chill longer than 30 minutes or the dough will be nearly impossible to shape! Remove the dough and use 1½ tablespoon measuring spoons or cookie scoop to measure out cookie dough balls. Tightly roll the balls and then slightly flatten. You should get about 14 cookies from this dough. They must be this size for correct baking. Place the balls on a parchment-paper-lined plate. Once all rolled, chill all the rolled cookie dough balls for another 30 minutes.
  • BAKE: Preheat the oven to 350 degrees F. Once dough balls have chilled, transfer the cookie dough balls to a lined sheet pan, spacing them out 2-inches apart. Bake for 7-9 minutes (we think they're perfect at 8 minutes) or until no longer gooey-looking on top. Slightly under-baking is best for flavor and texture. Carefully remove the tray from the oven. If desired, press a few more chocolate chips into the tops of the cookies. It makes them look pretty and ensures chocolate in every bite! Once those chips have melted a bit, add a sprinkle of sea salt onto the melted chocolate if desired. Let the cookies stand on the sheet pan for 5 minutes. Then use a spatula to very carefully remove cookies from the sheet pan to a cooling rack. Handle carefully; these cookies are very delicate and crumbly.
  • ENJOY/FREEZING LEFTOVER COOKIE DOUGH: Enjoy hot, warm, or at room temperature (we like them best right out of the oven!). Cookies are best the same day they're made -- they get harder and less sweet every day following. I recommend freezing the unbaked cookie dough instead of freezing baked cookies. Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to 3 months. To bake: Bake these cookies straight from the freezer. There is no need to thaw, but you may need to add an extra minute to bake time.


Recipe Notes

*While the ingredients in these cookies are naturally gluten-free, make sure to check all your ingredient labels to verify they weren’t processed in a facility with gluten.
Note 1Coconut oil: I have found a good amount of variation in coconut oil brands; some brands leave a stronger coconut flavor in some brands than others. I personally use LouAna Coconut Oil. It is very important the oil is fully cooled to room temperature (if you touch it and don't feel a temperature, it's at room temperature) before adding to this recipe.
Note 2:Brown sugar: If you aren't used to healthier treats, increase this amount to 5-6 tablespoons (we typically use 6 tablespoons). These cookies aren't overly sweet since most of the sweetness comes from chocolate chips. Lightly pack the brown sugar in measuring cups when measuring.
Note 3: Oat flour: Regular, old-fashioned oats or quick oats will work to blend into oat flour. Make sure the oats are completely and thoroughly blended to a powder before measuring. Gently pack in a measuring cup and level off the top.
Note 4:Salt: Reduce to ¼ teaspoon if using table salt instead of fine sea salt -- these two salts aren't the same.
Note 5Dark chocolate: Why dark chocolate as opposed to milk or semi-sweet? Dark chocolate is known for its high antioxidant and mineral content, and is a great source of healthy fats; read up on the benefits of dark chocolate here. Any type of chocolate chip will work in this recipe, but will just be slightly less nutritious with milk or semi-sweet chips.
A few quick tips:
  • Measure the ingredients carefully. As with most baked goods, loosely measuring may result in cookies that do not work out properly.
  • Even tried-and-true substitutions (like flax egg for regular egg, vegetable oil for coconut oil, or almond flour for oat flour) don’t work the same in these cookies — this recipe is fairly particular.
  • Use room-temperature ingredients. It's best if the egg is at room temperature and the melted coconut oil is at room temperature. This ensures even emulsification of ingredients instead of a cold egg seizing up warm or hot coconut oil.

Nutrition Facts

Serving: 1serving | Calories: 238kcal | Carbohydrates: 26g | Protein: 5g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 13mg | Sodium: 141mg | Potassium: 158mg | Fiber: 2g | Sugar: 7g | Vitamin A: 21IU | Vitamin C: 0.05mg | Calcium: 46mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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Recipe Rating


  1. OMG I so need these! Love all the textures going on in these cookies – and they’re so healthy! I mean, how can they look SO good?! Crazy!

        1. 5 stars
          These really are outstanding ~ thank you! I didn’t have large oats so I used all quick and they were still excellent. I might try substituting some coconut flakes for a bit of the oats next time but the texture of these is perfect. I didn’t even have to chill the dough, it was the perfect consistency to form balls and I flattened them with a fork.

        2. 5 stars
          Hey! Omgosh I tweaked the recipe. I used olive oil instead of coconut, coconut sugar, no salt, Almond
          Flour and whole oats! They are so good. Thank you! Try almond flour and coconut sugar!

  2. Oh these cookies are just calling my name, Chelsea! I love how thick and fluffy these are! Looks like the best healthy cookie!

  3. You are a magician–making cookies that look like this AND are healthy! I need to try these, and oh look I happen to have some coconut oil in my pantry 🙂
    Thanks Chelsea!

    1. Thank you so much for posting a healthy yet delicious cookie recipe! I will definitely be trying them out! I was wondering if you could provide the calories and nutrition info? Thank you! 🙂

  4. Hi there,
    I’m trying this recipe as we speak, and my dough is very liquid, I’m gonna put it in the fridge like you said but is it normal ?
    You probably won’t be able to answer before I’m putting these babies in the oven, hopefully they’ll turn out great !

  5. Oh my goodness, these look so good Chelsea! I love oatmeal cookies, especially with chocolate chips 🙂

  6. 5 stars
    You’ve done it again Chelsea!! These are probably the best thing I’ve put in my mouth ever (and not felt guilty about). This is my fourth healthy recipe of yours I think and all have been fantastic. This one though is my favorite! Thank you from my whole family!

  7. 5 stars
    Any cookies that have coconut oil in them instead of butter are winners to me! Chocolate and oatmeal combo, perfection. I can’t wait to try this recipe!

  8. 5 stars
    Wow oh my Gosh I truly need these cookies right now! Like you I love oat flour lover for the same reasons than you. It is cheap, flavourful and so easy to make. Have to try this recipe soon 😉

  9. Sooo basically you had me with all that melty chocolate. Truly the perfect cookie right here! I love how you used oat flour, it’s one of the best!

    1. 4 stars
      I’ve made these cookies yesterday evening.
      I’ve scooped the dough with an ice-cream spoon an packed them tightly with an other spoon.
      They stayed firm in the oven and didn’t flatten out.
      I also had to bake them longer, I estimate approximately 15 minutes total. I flattened them out of the oven.
      They are crumbly and taste very sweet. I actually wonder if I could make them with less sugar or maybe with some sirop. . You’re quite right in saying that choclate and salt go well together. It’s awesome.

  10. Did someone say healthy cookies!? Yes, please! Anything to make me feel better about eating 10 cookies in a sitting makes me fall in love.

  11. 4 stars
    I am definitely going to be making these! Simple, minimal ingredients but they look freaking awesome!

  12. These look delicious! I hate raisins so I don’t usually eat oatmeal cookies, but when there are chocolate chips involved I’m all about them!

  13. these look amazing! I LOVE that you used oat flour 😉 it gives it a completely different texture that I love! almost chewy-er! 😉 and I bet the the coconut oil added a really nice flavor as well!

  14. 5 stars
    These are so good! Eating them warm out of the oven as we speak. I adjusted it a bit to lower the oil- I just added an egg (so I used 2 eggs) and only used 1/3 cup coconut oil, and added another 1/2 cup of oats to make the batter thicker – you can’t go wrong with more oats! These were such good cookies! This recipe is a keeper for sure for me. I’m always looking for new cookie recipes that are low in sugar and “healthier” :). Thanks so much for the recipe!

    1. Kari – thanks so much for the kind comment! SO glad you enjoyed these cookies and your changes worked out – I appreciate you sharing them too for other readers 🙂 Thanks again!

      1. I just made them for a playdate and the kids loved them. I was a bit concerned when I got them out of the oven as they looked under cooked but you were right, they cooled down crunchy and very light, they are absolutely divine! best cookies I’ve even done!

        1. Hey Mrs. P, thank you so much for the comment! I’m so thrilled the kids loved them 🙂 Thank you!

  15. 5 stars
    mmmmm I MUST give these a try! sooo gooey and delicious and they’re healthy so wedding diet approved! 😛

    1. I would recommend using a refined coconut oil in these cookies. I use LouAna pure coconut oil and have had great success with this brand. Hope that helps!

  16. 5 stars
    These were SO SO yummy. Best advice is to take them out when they still look undone because they are best gooey. Subbed brown sugar for coconut sugar and still delicious. They are now my go to chocolate chip cookie recipe!!

    1. I would not suggest any swaps for coconut oil as I’ve never had success with different oils. The coconut oil “hardens” when being refrigerated much more than any other oils I’ve used. However, I have had some readers say they have had success with canola oil, so you could try that, but I can’t guarantee it will work for you. Sorry to not be of more help!

      1. 5 stars
        A previous cookie recipe I used asked for coconut oil but after cooling in the fridge I noticed a funny taste or smell due to the coconut. I was afraid the same thing would happen again with your recipe so I swapped the coconut oil for softened unsalted butter and they turned out fine too. *note* I didn’t cool them too long in the fridge as I was eager to bake them and eat them =]

    1. I just did a quick estimate of how many calories in this recipe. It is real close to 2,000. If you get 18 cookies, it would be 111 calories per cookie. I didn’t figure out any other nutritional content though. Hope this helps you.

  17. 5 stars
    I have made these a few times now and I LOVE them with all my heart. I am not a baker and these are just perfect for me to make on an evening and be so satisfied with my efforts. I am currently making these for a baby shower tomorrow 😀

    I make these with extra virgin coconut oil and not refined and they turn out perfect…I haven’t yet tried with refined as I never buy this in. I have also added chopped nuts at the chocolate stage and they are just lovely. I have also tried these with rice malt syrup and the texture wasn’t any different but they weren’t as sweet as with the brown sugar.

    The one thing that continues to confuse me though is when do you flatten them out to make them look like cookies and not a ball of cookie??? can anyone share their experiences?

    Thanks 😀

  18. I would like to hear more from those who used canola oil… Coconut oil is not heart friendly and these sound so good. Any oil that hardens at room temperature isn’t good for the heart, although coconut oil does have lots of benefits. My husband is recovering from a heart attack and we were told not to use any tropical oils.

  19. 5 stars
    Really easy recipe. Made it gluten free and the recipe was a little stiff after mixing, so didn’t give it to long in the fridge. The cookies are delicious and have gone down a treat in my house.
    Also didn’t have any chocolate chips that where dairy and soya free so I bashed down some bark chocolate into bits .. just as good 🙂
    Thanks for a really easy recipe that didn’t have loads of sugar in it!

  20. 5 stars
    Just made these cookies tonight and they are FABULOUS!!! Just wanted to know how many calories are in one cookie? Thank you!

  21. I’ve made these tonight with my three year old son. I’m on a dairy/gluten/refined sugar free diet at the moment so I’ve used 4 table spoons of agave syrup instead of the brown sugar. My son couldn’t wait so I’ve had to put the dough in cling film (made into a salami shape) and put in the freezer for 10-20 minutes. They were absolutely gorgeous! Definitely a family favourite now so thank you!

    1. Agave is refined. If you are seeking out an less refined sugar, I would choose Organic Coconut palm sugar. If you need unrefined, Honey or REAL maple syrup is the only unrefined sugar.

  22. 5 stars
    These were so so good! Mine spread a little bit too much- (came out flatter). Maybe cause I didn’t wait exactly the 30 minutes you suggest (I waited more like 20).

    Regardless they were lovely- flavor was excellent and not too sweet (which is my #1 comment for all cookies).

    Thanks so much for sharing this recipe <3

    1. Oh that is so great to hear!! Thank you for trying these and leaving a review Sarah 🙂 So happy you enjoyed these! 🙂

  23. 5 stars
    I just made a version of these and they were awesome (I used white chocolate and added some pecans). They aren’t too sweet, which I love, and healthy because of the oats. I’ll definitely be making these again. Thanx

  24. 5 stars
    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!

    1. 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

    2. 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!

    1. 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!

    2. 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.

  25. These are outstanding – thank you! Really easy to make – your instructions are very clear, must try other recipes from your blog!!!

    1. Thank you!! I am so happy you enjoyed these cookies and the detailed instructions 🙂 I appreciate the comment! 🙂

    2. Awe that makes me so happy to hear! Thank you so much! 🙂 Please let me know whatever you try next! 🙂

  26. 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?

    1. 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.

    2. 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.

  27. 5 stars
    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!

    1. 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!

  28. 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?

    1. 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)

      1. 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! 🙂

  29. 5 stars
    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.

    1. I’m so happy to hear your husband was happy with these! Love hearing the changes you made. Thanks for the comment Shirley 🙂

    2. Yes~ I always tweak recipes! I’m making some right now with raisin, chocolate chips, coconut, and walnuts

  30. 5 stars
    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.

    1. 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 🙂

  31. Just made these and they looked great coming out of the oven! They had a strange taste to them though and I realized I used 3/4 tablespoon of baking soda, not teaspoon…oops. I’m a rookie at this baking thing lol. Maybe I’ll try again tomorrow 🙂

  32. I made these one…some were slightly crumbled but wow, we enjoyed them. Thanks so much. Making more now. Could i make a double batch and freeze half to cook later? How do the cookies themselves freeze ? Would that hurt them in any way?

    1. So happy to hear you enjoyed these! Thank you for the comment 🙂 I don’t see why not and not sure how freezing would hurt these; I’ve never tried so I can’t say for sure, but again, not sure why not 🙂

  33. Just made a bunch of these and they are delicious!! I love that the texture of the cookies is so versatile, probably because of the three different textures of oats. I also love that they are the right amount of sweetness. I am not originally from the US and have always found that the Americam dessert recipes to be way too sweet for me. One question- mine didn’t spread too much. They basically came out about the same shape/size before going into the oven. Mine also didn’t look like those in your pictures, which look very much like regular cookies made from flour. Mine looked more small “clusters” of oat cookies. (However, they still taste heavenly!) Any idea why?

    Thanks for sharing such a great recipe!

    1. Yay!! So thrilled to hear you enjoyed these so much! I’m not quite sure why they looked like clusters of oats, do you mind sharing what brand of coconut oil you used? That may be it! So happy you loved the taste though! 🙂

      1. Hi Chelsea, I used Nutiva organic Coconut Oil.

        To Katherine’s question above regarding freezing them- yes it works. I froze some leftover cookie dough a few weeks ago and just deforested it to make cookies today. It totally worked- in fact, I think they taste better after the dough has been frozen.!

  34. Super delicious! Even though you said not to make any substitutions, I did make one. I substituted avocado oil for the coconut oil as my husband is allergic to coconut. So good! Thank you Chelsea!

    1. Oh awesome!! SO glad to hear the avocado oil worked in place of the coconut oil! Thank you for the comment 🙂

  35. 5 stars
    I made these but replaced the brown sugar with Splenda brown sugar substitute, and used unsweetened applesauce instead of the coconut oil. I haven’t made them as above, so I can’t compare (the other way could be much better), BUT they were delicious how I made them. They didn’t really spread, so I just slightly patted down the cookie dough. They were very dense and moist and definitely satisfy my sweet tooth while still being fairly healthy! I cooked them about 15 minutes I think 🙂

    1. So, so glad to hear you enjoyed them and were able to make some good substitutes to your personal preference! 🙂 Thanks for the comment!

  36. 5 stars
    I was looking for an oatmeal recipe and google led me to you page. I just made these cookies and WOW, I am in love!! Thank you so much for sharing this wonderful recipes! I am a fan now and am about to scope out your other recipes. Thank you Thank you Thank you!!

  37. 3 stars
    Followed the recipe exactly as written but the cookies were very crumbly, even after cooling completely. I’m eating some in a bowl with a spoon since they fell apart. Taste good and I know I chilled the dough beforehand properly and left on cookie sheet afterwards as per recipe. Don’t know if I’ll make again. Any suggestions? Thanks 🙂

    1. Did you change any of the ingredients out? What type of coconut oil did you make? It sounds like you may have over-measured the oat flour or oats. These shouldn’t be crumbly at all after completely cooling 🙂 Let me know and hopefully we can troubleshoot for you!

      1. 4 stars
        Thank you for the recipe!
        I have the same problem. Very crumbly cookies. Could it be because my blender didn’t grind the oats very fine? I couldn’t get them to look like powder.
        I doubled the recipe and only baked half (will freeze the other half for a few days). What would you recommend to try to fix this for the next baking?
        Thank you, Heather

        1. Hey Heather! Yes the oats should be very fine like flour! I’d try adding a bit more coconut oil (and then chilling until firm) for the next baking! Good luck 🙂

  38. 5 stars
    I made these and they are AMAZING. I replaced the coconut oil for 1/4 cup mashed avocado and 1/4 cup olive oil and replaced the brown sugar with maple syrup. I also reduced the baking soda to 1/2 a teaspoon. Thank you so much for the recipe! I look forward to making these again and again in the future!

    1. Yay!! So glad to hear these were enjoyed! Thanks for sharing your substitutions they sound delicious. 🙂

  39. 5 stars
    Just made those cookies and they are delicious. I love all the “unusual” ingredients you are using (no regular flour, but oat flour instead and no butter, but coconut oil). Very yummy.
    Do you have any idea how much calories could be in each cookie? (I made 15 of them with 1 batch).

    1. So happy to hear these were enjoyed! Thank you for the comment! I don’t have the calories but I do know another reader calculated them to be around 81 calories per cookie with 18 in a batch!

  40. 5 stars
    My cookies were flat! :/ I chilled them for an hour and he dough was hard but once I put them in the oven they got flat. Not sure what I did wrong, any advice?!

  41. 4 stars
    I made these tonight. Followed all measurements just as it said. This was my first time using oat flour and coconut oil. These cookies came out so delicious even my kids ate them. They are definitely going to be my go-to chocolate chip oatmeal cookie recipe! Thanks so much for the recipe!

    1. Awesome!! That is so, so great to hear! I’m so glad these were so well enjoyed! Thank you Katie!

    1. Based on my experience, yes you can freeze the dough for later use. Just be sure to defrost it before you bake the cookies

  42. 4 stars
    These were great, I was looking for a bit healthier of lactation cookies- and somehow stumbled upon this. I made them as is for my first batch. For my second batch I added flax and brewers yeast (made them a bit drier the first day, but the next day after sitting in an airtight container they were soft) and a tad less sugar. I’m getting ready to make them again, just adding just a bit more “wet” ingredients to compensate for the flax/brewers yeast that I added. I definitely recommend taking them out of the oven as soon as they begin to brown on the edges, otherwise they are very crumbly (this was true for the original recipe and my modified one). Thanks for sharing- I love that it is a two bowl, no mixer recipe- I’m off to make more now!

    1. Yay! So happy to hear you enjoyed these so much and were able to make them into lactation cookies 🙂 Thanks for the review!!

  43. 3 stars
    hi chelsea,

    i just made these and it came out a little oilier than i expected. there were rings of bubbling oil around the cookies while it was baking in the that suppose to happen? i did put in 1/2 cups of liquified coconut oil as stated, and placed it in the fridge for about an hour

    should i try and reduce the coconut oil the next time i bake it or place in the fridge a liitle longer?


    1. Hey Jan! Thanks for the comment. Yes it seems like the coconut oil is a little off or perhaps you may not have had enough dry ingredients or mis-measured by a little? Baking is tricky! I’d recommend trying less coconut oil next time or making sure the dough is pretty rock hard before trying to bake. You can also try adding a few more oats. Hope that helps! 🙂

  44. 5 stars
    No one else seems to be having this issue, but both times I’ve made these, my cookies have come out FLAT except for the very center. They are also quite oily and soft.

    I used LouAna coconut oil. I used rolled oats and made my own flour and blended them just a little for the quick oats. All ingredients used were the same. I followed recipe EXACTLY the first time, then because those didn’t work I tried not melting the oil the second time since it was already soft and blended in just fine. The second batch held up a little better, but still mostly flat. I chilled them 1 hr first time, 30 min second time, and chilled both times after balling (since I had to use my hands- but handled very quickly and as little as possible). I don’t know what else to do ? but I adore the flavor of these cookies. Please help! ?

    1. I’m sorry you’re having some problems with flat cookies Abb. I’d suggest trying the following: add a bit more oat flour, allow the coconut oil to harden a little bit and cool completely (after melting it to measure it) before adding it to the other ingredients, make sure your baking soda is fresh, make sure the oven is completely pre-heated before putting them in the oven, and try freezing your cookie dough balls for 5-10 minutes before baking them after you’ve chilled the dough and rolled them into balls. It could be that your kitchen is warm or your hands are warm and taking away the “chilling effect” of the dough. Hope that helps! Glad you enjoy the flavor!

    1. It won’t be as healthy but I believe butter works. However, that is just based off of others reviews so I really can’t say for sure without further recipe testing.

  45. Hi Chelsea,
    Great job with the blog! I love seeing people following their passions. This is what life is about!
    I found your recipe after I decided that it was time to make some oatmeal chocolate chip cookies. Based on all of the comments, I’m going to assume that these are pretty good! Thanks for the recipe.

    1. Hey Matt! Thank you so much for your encouragement, that means a lot to me! I hope you thoroughly enjoy these cookies 🙂 Best!

  46. 5 stars
    I was craving the giant crazy unhealthy costco cookies so i did myself a favor and googled healthy chocolate cookies instead 🙂 and found your recipe! Any cookie recipe requiring only 4 tbsp of sugar is good in my book! I hate overlyy sweet anything, so these sounded perfect! Baking my second sheet right now and my kitchen smells divine!
    i really wanted these, but was missing some ingredients and was unable to go buy them, so i did make some substitutions…sorry 🙂
    i used regular butter instead of coconut oil and instead of brown sugar, i used 2 tbsp white sugar plus 2 tbsp maple syrup. I also added 2 tbsp flax meal. For the cocholate, i only had milk chocolate, which i chopped up and also threw in about 1/4 cup macadamia nuts and cashews (fished those out of a jar of mixed nuts). The results are amazing!!!! Sorry i can’t comment on the original recipe, but I’m sure they taste great!
    I am definitley keeping this recipe! It is sweet enough that my kids won’t complain they are healthy cookies 🙂 i also baked mine longer, about 12 minutes, as i like my cookies on the crispy side. Centers are soft, edges crunchy…heavenly! Already ate 2…

    1. Yay!!! I’m so thrilled these were such a big hit and I love that you added a bunch of nuts — sounds delicious! So happy you enjoyed these! Thanks for the comment 🙂

  47. 4 stars
    Flatter than a pancake indeed. I did put them in the refrigerator for over thirty minutes but as I was making the cookie balls, I placed the container on top of the oven and by the time I put them in, they were already a little melty. Plus, I added butter because my husband said that he wanted more fat in them. I made the first batch with raisins and the walnuts and they came out good, just not gooey at all and they came out exactly in the same shape that I put them is, as balls.

    1. Yes, if they get melty before baking they will go flat! 🙂 If you are wanting thicker cookies, bake them right out of the fridge. Thanks for the comment Perla!

  48. 5 stars
    I used steel cut oats to make flour with some old fashioned oats. I divided the cookies and put caocoa nibs in it. They came out great.

  49. 5 stars
    These are definitely the best cookies I’ve ever had in my life! I discoved this recipe last week and I just made my 8th batch tonight. The only thing I did different is take out one scoop of oat flour and replaced it with unflavoured protein powder. The first time I made them I’m not gonna lie I ate 10 of them! I will know this recipe by heart by next week lol. Thank you so much for the recipe!

    1. Wow!! That is such an amazing thing to hear! Thank you so much Novelia, I am thrilled you’ve been loving this recipe. Thanks again for the wonderful compliment 🙂

  50. 5 stars
    I just made these. They were really flavorful. Good cinnamon flavor and very chocolatey. They definitely ratify a sweet tooth, and that’s coming from a hardcore sweets person. I used Dr. Bronner’s extra virgin coconut oil and 1 whole Chocolove Strong Dark 70% chocolate bar. I just chopped the bar. It gave the 1/2 cup called for in the recipe. The chocolate came out gooey even after cooling. I blended the oats and then measured the oat flour accordingly. I also melted the coconut oil and then measured. I baked for 9 minutes, let them sit for 2 minutes on parchment. But they were crumbly. So I picked up the whole parchment sheet and laid it on the cooling rack. Even after sitting for a while they never really got crispy. They also didn’t expand very much. Like they stayed the same size as the cookie scooper. Maybe I need to blend the oats a little more? I don’t have a food processor. Or bake them longer? All my ingredients are fresh. Any suggestions you have would be nice. This is a really lovely and healthier alternative to the 2 cups of sugar recipes for cookies. I’ve been working on cutting down on sugar as much as I can. And you can’t beat the fiber from the oats. I am very happy with the cookies overall. I’m looking forward to making them for others.

    1. I’m happy you liked the cookies overall Luna! 🙂 I would try grinding your oats more so they are the consistency of flour. Also what type of coconut oil are you using?

  51. 5 stars
    This recipe is great. Actually. I was very skeptical but the first batch I made turned out so well. Obviously not exactly like a traditional cookie ( a little grainier) but still delicious. I ended up subbing 1 cup of ground flax for 1 cup of the oats (I did 1 cup ground flax,1 cup ground oats and a handful of oats as well as a mix of a little agave and molasses instead of brown sugar) and the cookies still turned out amazing.

    1. Hey Ari! I’m thrilled that you enjoyed this recipe! 🙂 And the flax sounds delicious!

  52. this looks wonderful. I am waiting for my dough to chill and was wondering if you have ever made them as a pan cookie to cut into bars?

  53. My batch didn’t turn out as expected but I admit there were a few errors on my part:
    II am guessing my baking soda was expired,
    I think I used regular oats rather than the old fashioned,
    my cookie scoop broke so I tried an ice cream scoop but didn’t get them packed firmly enough in there
    soooo…because of all those errors my cookies turned out super flat & crumbly BUT they still tasted OH SO GOOD!!!

    I must fix my errors and try again!
    Thank you for this great recipe

  54. 5 stars
    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!

    1. Ooo love the protein powder addition! That sounds awesome! So glad you enjoyed these Dawson! 🙂

  55. Love this recipe! Instead of eggs I used unsweetened applesauce it they were delicious. Thank you for this recipe.

  56. 5 stars
    Made these here in the UK and they’re just cooling now! Can’t wait to try them – thank you for sharing :-)))

  57. 4 stars
    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. :/

    1. 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! 🙂

    2. 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.

  58. 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.

  59. 5 stars
    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.

  60. 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!

    1. There is a slight hint Deanna. I do know some readers have tried butter in the place of coconut oil with success.

  61. 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.

  62. Don’t what “awaiting moderation” means. I just didn’t want my whole name used and I saw other posts with first name only and thought is was ok to submit. Very sorry.

    1. “Awaiting Moderation” just means I need to approve your comment to go live on my site. You don’t have to use your entire name and your email doesn’t show to anyone but allows an alert to be sent your email that I’ve replied. Hope that helps!

  63. And so it shows up anyway! Oh well, I guess the Internet really offers no level of privacy! All of this over a cookie recipe. If you require first and last name to submit a comment why do other posts use first name only? Please explain the correct process for the future, very confused! Apparently also I am internet dumb! Sorry.

    1. You can use whatever name you’d like in the top bar — a nickname, your full-name, your first name, whatever you feel comfortable with 🙂

  64. 5 stars
    loved the cookies! except I ran out of dark chocolate chips so I used part dark chocolate chips and cacao nibs and gave them a nice a little crunch to them. will be making them again real soon!

  65. These are fantastic! We have been trying to find healthy snacks for my 12-year old hockey player, and he read an article that said healthy oatmeal cookies can be a great snack choice. So I searched all over….and found yours! Really happy with them! He’s also allergic to peanuts and all tree nuts (not coconut, which isn’t a tree nut anyway), so finding “healthy” cookies that don’t include nuts or peanut butter is challenging. Anyway, thanks and I’m excited for him to have these as a safe, healthy pre-and post-workout snack!

    1. I am so thrilled to hear these have been enjoyed and work as a great snack for your active boy! 🙂 Thanks for the comment Jenny!

    1. I haven’t tried it, but I believe a few other readers have and have done so successfully in equal parts. Enjoy!

  66. 5 stars
    THANK YOU so very much for this recipe!! I was recently diagnosed with Crohn’s disease and have struggled to find sweets I can eat that actually taste good. These are amazing!!!

  67. These look fantastic. I would like to replace some of the oats with protein powder and replace the egg with banana, do you think it will work well? I want to make an egg free cookie for clients with additional protein. I hope it works. If I try them before I hear back, I’ll let you know how it works.
    Thanks in advance. And thanks for sharing the recipe

    1. I’m not sure about either substitution, but I do know both will greatly change the flavor (and texture) of these cookies. Good luck! I’d love to hear your results.

  68. 5 stars
    Is anyone knows how many calories per cookies? Just tried making this and it’s the best, mine turned out crunchy but i like it though. Thank you 🙂

  69. I have made these SO many times now! But i had to substitute oliveoil with the coconut and wholeweatflour with the oatflower. But they are soo good! Thank you!

  70. 5 stars
    These were delicious! I was snowed in yesterday and happened to have everything on hand. I did use ghee instead of coconut oil but they still turned out great. Definitely will be making these again. Thanks so much!

  71. The kids get a sweet treat on Sundays so I decided to give this recipe a try.

    It’s done. I found the go-to cookie recipe for Sweet Sundays. Literally the best oatmeal chocolate chip cookie I’ve ever had. The cinnamon gives it a special kick.

    Thank you!

    1. What a compliment!! I’m so happy this is the new go-to for you Sunday treats! Thanks for the comment Aisha!

  72. 5 stars
    Just made these today, they’re fantastic! Such a great flavorful cookie! I love that they’re made with healthier ingredients, and that only enhances the flavor and how good they are. I also love the consistency.

  73. 5 stars
    These are A-maz-ing! Made these today as I am just starting to introduce sugar back into my diet after a month of clean eating. These satisfy my craving without making me feel like I cheated terribly. Thank you! Even my husband keeps asking for more!

  74. This recipe sounds great! I’m guessing it wouldn’t work with just using quick oats to make the flour and for the oat part?

  75. 5 stars
    I made them with butter! Melted butter seemed like it would work- liquid at room temp, solid chilled. And it did- I just love the flavor of butter. These are delicious- thank you for a great recipe!

    1. Kitty, i’m glad it worked out! I love the flavor of butter too so that sounds like a great combination! I’m so glad you enjoyed! 🙂

  76. 5 stars
    Absolutely delicious. I happen to have two kids allergic to egg whites so I used 2 egg yolks instead of the whole egg and it coudn`t be any better and they couldn’t be any happier.
    Thanks Chelsea for the recipe. Its in my favorite recipes box! A winner!

  77. 5 stars
    Just made these today. My blender is not great so I ended up putting my “blended” oats through a sieve to make sure I was getting a flour like substance. Cookies turned out perfect, the ones on the top rack spread, the ones on the bottom rack did not but they were not crumbly and tasted great. My new go-to recipe. Thank you.

    1. I’m so thrilled to hear these were a hit and your new go-to! 🙂 Thank you for the comment!

  78. This recipe looks great and I will be making it soon. I don’t see the nutritional information posted. Do you have that on hand?

  79. I tried the recipe. The cookies wet and I felt like they need to be cooked more. Also, they break easly(turn to crumbs). But it is a very good alternative of the normal cookies (butter cookies)

    1. Oven temperatures can definitely vary from oven to oven so I’d keep them in a for a few more minutes next time 🙂 And yes they do have the tendency to crumble more than regular cookies 🙂

  80. 5 stars
    These are delicious and such a nice texture. So happy I found the recipe when searching for baking with oat flour. One substitute that I made is coconut sugar for brown sugar. This worked well. Thanks so much! Great recipe.

  81. Hi! I am a bit confused by the “oats” portion of this recipe. Are we supposed to make 3/4 cup oat flour from regular old fashioned oats? THEN are we to combine this with the 1/2 cup old-fashioned oats and 1/4 quick oats? Please let me know how this portion of the recipe is supposed to go. So looking forward to making these tonight!!

  82. Made these just now with my 3 year old… so tasty! Great consistency, held together well, and not too coconutty.

    For anyone in Ireland, I used Ready Brek for quick oats.

  83. Made these but substituted the oatflour for 1/4cup coconut flour and raisins instead of chocolate chips. They were delicious! Thanks for the great recipe!

  84. I didn’t follow the recipe exactly since I don’t have coconut oil and the closest Aldi is 26 miles away. Here at our local grocery store and Wal Mart, I’d about have to mortgage the house to buy the stuff! But I used butter which I thought would work. The taste was good, but they did not spread (didn’t read all the comments before so I didn’t think to press them down) and they were not chewy at all and I prefer crispy-chewey cookies. They were crumbly. Was that just because of the butter? My soda was not new but I keep it in the freezer and they were not bitter. Since you mentioned that you could have used raisins but you preferred chocolate, I added some dried cranberries which were good. I still put the chocolate chips in though. My mantra is “anything chocolate is better than anything that’s not”. I went ahead and gave 5 stars since I didn’t want your rating to go down just because I chose to change the recipe!

  85. Mine melted flat!! It tastes awesome… not sure what I did wrong! I let it harden in the fridge for more than 2 hours.

    Boo, I’m so sad!!

    1. … And I just realized I used 1/2 c oat flour instead of 3/4! ::face palm::

      I guess I’ll have to re-try tomorrow!

      1. Darn!! I’m so sorry you had a bad time making these first go-around. Best of luck tomorrow! 🙂

  86. 5 stars
    Always love trying healthy snacks but this is the best by far. They’re amazing and I will definitely make these again.
    Do you know how many calories are in them roughly?

    1. So happy to hear that! Thanks Katy 🙂 I don’t have nutrition on these yet; I’d recommend My Fitness Pal!

  87. So I made this exactly as instructed with the exception that I substituted butter for the coconut oil because I had none on hand.

    I split one batch up prior to the mix-ins and did one half chocolate chips and the other half rasins & craisins.

    I needed to let these cook at least 10 minutes each (especially if you were refrigerating the dough before hand).

    While the cookies taste good, they are extremely crumbly even after cooling. I was able to remove them from the tray to a drying rack with a spatula, but you can barely hold them without them crumbling.

    Would this have been prevented with the oil? Honestly I’m not willing to try another batch unless I know for sure because they simply are too fragile to store and even though they are good we won’t eat them all at once!

  88. 5 stars
    Made these exactly. Turned out great. I made a second batch and mixed in sliced almonds, unsweetened coconut and dark chocolate chips. I put in fridge for 30 minuets to set up. Baked for 10 minutes. They were wonderful! Slightly crunchy on edges. Would definitely recommend this recipe! Thanks for sharing with us.

  89. Just made a double batch of these babies, they turned out delicious but a bit too crumbly on the inside. The only thing I added was some ground almonds, and to be honest my egg wasn’t exactly a large one. Could that be the reason of the excess crumblyness?

    1. How much ground almonds did you add? That could have been the main contributor to the crumbliness, but definitely try a large egg next time too! I’m so glad you still enjoyed them though! Thanks! 🙂

  90. Hi Chelsea, I’m wondering what I did so wrong – my cookies just spread out like liquid on the tray in the oven. They came out after 8 mins flat and all joined into one. I chilled the dough for an hour and then when I rolled them into balls I re-chilled them for 15 mins. Any idea other than the chilling that could cause this ? They still taste delicious, just cooling them now to see what the consistency will be like. Super keen to get it right though. Any thoughts would be amazing ??

  91. Hi! I’m super new to baking and I know next to nothing about it so this is probably a dumb question, but can you substitute Stevia extract for sugar?

  92. I already made them and loved ir, the texture Is great o would want to así, what if i put half of the oil and double of sugar? Since sugar Is usually what gives that chewy texture. Has anyone donde it?
    Congrats for the great récipe!

  93. 5 stars
    Thank you for sharing the recipe, they were a big hit. My husband insists that I have to make these for him every week. I gradually kept reducing the sugar to try and make them even healthier and now I substitute semi-sweet chocolate chips and I use less than half a cup for double the recipe and it is more than enough. I also deleted the sugar completely, found that I didn’t need it at all, and the cookies still tasted very sweet. The coconut oil is very sweet and has lots of flavor so you actually don’t need any sugar. They are soft and gooey when they come out of the oven and not very impressive. But if you refrigerate the cookies overnight they firm up nicely and the flavor improves too.

  94. I’ve been searching for healthy cookies for my kids and I think I am excited to try this. Just one question- do the cookies come out crunchy? I think my kids would enjoy it more if the cookies are somehow crunchy. Thanks!

  95. I measured everything correctly and they turned out flat as a pancake. Horrible. Not sure what I did wrong. I followed the recipe to a tee. Pretty bummed.

      1. I didn’t use any substitutions. And I let the dough chill for an hour. It scooped great. But when it baked it turned into a flat glob.

        1. Hmm that’s so strange; I’ve never had that happen before or heard of that happening. I’m so sorry you had a bad experience with these cookies 🙁 I wonder if after scooping the dough they got warmed up? If you try again, I’d recommend chilling them again after scooping so they are super cold/solid going into the oven.

  96. 4 stars
    These tasted good but mine didn’t spread out and were very crumbly. My kids took one bite and the cookie fell apart. Maybe I’ll try a different coconut oil? I did chill them and then pack them tight. I used a little less sugar could that be it?

    1. Any change could impact the end result; I’d try it just as written with the indicated amount of sugar for best results.

  97. We were so excited to try these based on the reviews and photos; but mine have come 100% crumbly and dry. I couldn’t even form balls to bake. Any thoughts as to why this happened? I followed the recipe and had my husband even double check. Thank you!

  98. 5 stars
    These turned out great!! The notes made it sounds like they are very delicate and likely to have problems, but I didn’t at all. Added 2 Tbsp flax meal so they’re more like “lactation cookies” – ended up making a second batch and freezing for post-partum snacks!

  99. Is there any way you can tell me how many cookies this makes, the calories and macros ? I’m a body builder and I’m desperatly looking for a cookie I can eat as part of my plan.. except I can’t find the macros for any recipe! Thanks for your help!!

  100. 5 stars
    Wow these cookies were amazing in 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

    1. Hey Rachel, I’m so glad you loved them! We typically just keep them on a plate covered or in a plastic bag for a couple days, they never last long at my house!

  101. 5 stars
    These were so good!! Perfect for quarantine because you don’t need flour! I also added bakers Yeast to make them lactation cookies, since I’m breastfeeding and they turned out perfect. I took someone else’s advice and used two eggs and an extra 1/3 cup of oatmeal. I will definitely make again!

  102. 5 stars
    These were amazing! I took another commenters advice and put two eggs and an extra 1/3 cup of oatmeal. I also added 4 tablespoons of bakers yeast to make them lactation cookies, since I’m breastfeeding, and they still turned out perfect. I will definitely make again.

    1. I’m so happy you loved these and you were able to tailor them perfectly to fit your dietary needs! Thanks so much for your comment! 🙂

  103. I was concerned about them being too crumbly, but they turned out great! Even my fussy eater, liked them! I added a bit of molasses because I’m out of brown sugar & that helped them ‘hold’ together. They where in the fridge for 45minutes then I worked quickly & put them in a hot oven ASAP. I’ve been craving oatmeal cookies for days and these did not disappoint, although I do prefer the taste of butter. The mild coconut flavor is less noticible the next day. I used raisins, next time I’ll try them with chocolate chips.

    1. I’m so glad you guys loved these Healthy Oatmeal Cookies so much! Thanks so much for your comment Patty! 🙂

  104. 5 stars
    I love these cookies! They are light and yummy! I didn’t have coconut oil, instead I used extra virgin coconut oil and it turned out nice, a bit oily when I was scooping and pressing them on the tray for baking though. I wonder how long I can keep them in airtight container?

  105. 5 stars
    I’ve made this recipe twice before- and although it requires several steps and cooling time- it’s worth it! Might have even become my new favorite cookie?!

  106. Thank you – everything turned out GREAT – consistency, love the all natural ingredients BUT I (and others) found the coconut oil taste overwhelming … is there another good substitute? Thank you!

  107. 5 stars
    Just made these tonight and wow! This is hands down the most delicious “healthy cookie” recipe I’ve ever made, even my fiancé loved them. So satisfying & delicious that we don’t miss “regular” cookies at all. Can’t wait to try more of your recipes Chelsea!

  108. Taste good although recipe doesn’t work out unfortunately.. The cookies didn’t flatten which was still a good thing but were “sand texture” they were so crumbly. I will try adding another egg etc next time.

  109. 5 stars
    I followed the recipe exactly and they turned out perfectly. These cookies are so delicious. I also appreciate how detailed and explicit your directions/notes are. I have yet to find a recipe of yours I don’t love!

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