Home > Desserts > Healthy Oatmeal Chocolate Chip Cookies Healthy Oatmeal Chocolate Chip Cookies May 16, 2015 | 276 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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! 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 After sharing these Healthy Chocolate Chip Cookies, I wanted to create an oatmeal chocolate-chip version with similar goals in mind: Using “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 everything needed in your pantry! The ingredients needed to actually be good nutritionally — not just a swap here or there. 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 — in fact a fraction of what you’d find in typical Oatmeal Cookies! 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 the butter and sugar-laden counterparts. Texture-wise: These cookies are very crunchy with a sandy-like texture. These cookies 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! Let’s talk oats Healthy Oatmeal Chocolate Chip Cookies use oats in three different forms: Old-fashioned oats Quick oats 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.) QUICK TIP 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. 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 to the cookies. This recipe relies on coconut oil; other oils won’t work the same because they won’t harden the same way coconut oil does. 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 chips 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! 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 leveled 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 1-1/2 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 Silpat 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. QUICK TIP 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: Healthy No-Bake Cookies chocolate and peanut butter flavored Monster Cookies with a healthy twist Healthy Blueberry Muffins with Greek yogurt Chocolate Granola Bar with dark chocolate and coconut oil Healthy Pumpkin Muffins with dark chocolate FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Healthy Oatmeal Chocolate Chip Cookies 4.83 from 78 votes - Review this recipe 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! SAVE TO RECIPE BOX Print Recipe Healthy Oatmeal Chocolate Chip Cookies 4.83 from 78 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 Calories 240kcal Author Chelsea Cost $3.48 Ingredients1/2 cup (111g) coconut oil Note 11 large egg, at room temperature1 and 1/2 teaspoons vanilla extract4 tablespoons (40g) light brown sugar, lightly packed Note 23/4 cup (78g) oat flour regular oats blended in a blender -- Note 31/2 cup (49g) old-fashioned oats1/4 cup (23g) quick oats1/2 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon fine sea salt Note 41/2 cup (79g) dark chocolate chips Note 5 InstructionsMELT COCONUT OIL: Melt the coconut oil in the microwave until it is liquid. Measure a level 1/2 cup of oil once fully melted. Set aside to cool back to room temperature -- it should not be hot when adding in 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 3/4 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 a 1-1/2 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. It's important they are this size for 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. Video 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 1: Coconut 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 1/4 teaspoon if using table salt instead of fine sea salt -- these two salts aren't the same. Note 5: Dark chocolate: Why dark chocolate as opposed to milk or semi-sweet? Dark chocolate is known for its high antioxidant content, mineral content, and is a great source of healthy fats; read up on the benefits of dark chocolate here. Any type of chocolate chips 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 FactsServing: 1serving | Calories: 240kcal | Carbohydrates: 26g | Protein: 5g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 141mg | Potassium: 158mg | Fiber: 2g | Sugar: 7g | Vitamin A: 21IU | Vitamin C: 1mg | 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. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.