Oatmeal chocolate-chip cookies made a whole lot healthier with no flour, no butter, very little sugar, and healthy fats such as coconut oil and dark chocolate.
It’s about time. For a healthy oatmeal chocolate-chip cookie that is. I mean we’ve already got the healthy chocolate chip cookies which you guys seriously love! And we have the breakfast oatmeal cookies, no-bake healthy cookies, and double-chocolate breakfast cookies. However, I don’t have a regular oatmeal chocolate-chip cookie that is ultra-healthier until now. And I’m pretty freaking out excited.
The healthier oatmeal cookies I do have on the blog have a whole bunch of peanut butter in ’em. Which is totally awesome for us peanut butter lovers, but not so great for those that HATE peanut butter (do you people really exist?? Oh yeah…hiii mom!) or are allergic to peanut butter. It’s actually no wonder I’m a peanut butter fanatic these days; my older brother is severely allergic to peanut butter and my mom hates it so we never had it around growing up. But this post, it has nothing to do with peanut butter so….let’s get talking about how these don’t have peanut butter instead!
What these cookies do have is a lot of oats. I guess that is obvious because they are oatmeal cookies. But, also, instead of flour these cookies have blended up oats. For long time readers, you all know my obsession with oat flour. But for you new-comers (hey there!) making oat flour is arguably the easiest thing you’ll ever do. Plus it’s super cheap which is another reason I love it so much. Almond, tapioca, and coconut flours are definitely more expensive than oat flour so I rarely use either in my recipes. Besides, if you don’t do a lot of gluten-free or healthy baking it’s pretty unlikely you have those flours to begin with. Whereas oats….everyone has oats in their pantry right?!
Okay so here’s my spill about how easy it is to make oat flour: All you have to do is blend regular old fashioned or quick oats in a blender or food processor. Within seconds, you’ll have your very own oat flour. It’s really that easy! I’ve had a few readers wonder if they need a high power blender to do this, so I tested it in a $20 cheaper blender and the oats blended into a flour just as well as when I use my Blendtec. It takes seconds to make the oat flour and the only catch with it is, make sure to measure AFTER grinding the oats into a powder and not before.
But still talking about oats here, I wanted TONS of texture in these oatmeal cookies. So I actually used both old-fashioned and quick oats. However, don’t feel like you need to rush to the store to buy more oats just for this recipe. What I will say is you at least need to have regular old-fashioned oats. From there you can make quick oats by also blending them, but for a shorter length than for the flour – like a quick few pulses or until they look like quick oats. After that you can also make your oat flour with the old-fashioned oats. If you happen to have old-fashioned and quick oats then you can save a short little step 🙂
Who knew someone could talk about oats for 3 straight paragraphs….Oh yeah, did I mention I’m a little bit crazy about ’em? 🙂
Anyways, the other ingredients are pretty simple and straight-forward. There is a little bit of brown sugar, but it’s only 4 tablespoons for the whole batch! And then technically dark chocolate has sugar too, but dark chocolate is super good for you! Of course, you could go the tradition route and use raisins instead of chocolate, but I will pick dark chocolate over raisins any day! 🙂 Dark chocolate has lots of healthy fats and good antioxidants which help protect your body against sickness and disease. AND same with the coconut oil – lots of good and healthy fats. I wouldn’t recommend switching out for different oils since coconut oil is a bit unique in that it is solid at room temperature. I use that to the advantage of these cookies – I melt the coconut oil to mix it with the cookies, but the cookies then have to be chilled for the coconut oil to harden up again.
If you don’t use coconut oil or you don’t chill the cookies for that oil to harden again before baking these cookies, then I’m not really confident that they will work out very well for you. (As much as I wish any substitution could work!!!) For the coconut oil, make sure to measure it when it is in its liquid state for this recipe. Then we’ve got some baking soda, vanilla, and cinnamon — all great little additions to these delicious cookies! Oh, and of course a large egg. I highly recommend organic eggs because they are slightly bigger and always yield a better flavor! If you compare the yolks of regular eggs vs organic eggs, you’ll see how much brighter the organic eggs are. I’m totally convinced they make cookies taste better!
One other word of advice: Make these cookies while completely ALONE!! I made the mistake of making these at my mom’s home and I barely had half a cookie before my sisters, little boy, and mom had absolutely devoured them. 🙂 Or if you are more generous than me, make these right as guests are arriving because the melty-delicious factor of these right out of the oven is just pure happiness in your mouth.
More healthy desserts:
- Healthy Banana Bread
- Healthy No Bake Cookies
- Monster Cookies with a healthy “twist”
- Healthy Chocolate Ice Cream
- Healthy Blueberry Muffins
- 3/4 cup oat flour regular oats blended in a blender
- 1/2 cup old-fashioned oats
- 1/4 cup quick oats
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- Pinch of salt
- 1 and 1/2 teaspoons vanilla extract
- 1 large egg*
- 4 tablespoons brown sugar lightly packed
- 1/2 cup coconut oil
- 1/2 cup dark chocolate chips
- Take regular old fashioned oats or quick oats and blend them until they resemble a flour or powder in a blender or food processor.
- If you don't have quick oats, pulse old fashioned oats a few times in a blender or food processor until they resemble quick oats.
- In a medium-sized bowl, stir together the oat flour (measured after blending NOT before), old-fashioned oats, quick oats, baking soda, cinnamon, and salt.
- In another bowl, stir together the vanilla extract, large egg, and brown sugar. Melt the coconut oil and let it cool slightly before adding to the bowl (Make sure to measure the coconut oil in it's liquid state). Stir until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the dark chocolate chips.
- Cover the dough tightly and chill the dough for 30 minutes to an hour or until the dough has hardened enough to scoop out cookie balls. (If you chill longer than a day, let the dough sit out for 15 or so minutes so you are able to scoop it into balls). If you don't chill your dough these cookies will be flatter than a pancake! The coconut oil needs a little bit of time in the fridge to firm up again.
- Preheat the oven to 350 degrees F.
- Using a cookie scoop (and pack these in the scoop very tightly or they may crumble), scoop out balls of the dough onto a parchment lined cookie sheet. Press a few more chocolate chips in the tops if desired.
- Depending on the size, bake for 7-9 minutes or until very lightly browned around the edges. They may look a little underdone in the center, but they are the very best slightly under-baked and they will harden after cooling.
- Remove from the oven and allow to stay on the baking sheet for another 2 minutes before removing to a wire cooling rack.
- Any substitutions NOT recommended. Although some "tried and true" substitutions may work in other recipes, I do not guarantee they work in this recipe. Especially substituting out the old fashioned oats (they are needed to absorb liquid) or the coconut oil (it is needed for stability in this recipe)
- Scoop out the dough with a cookie scoop to avoid the coconut oil coming back to room temperature after the chilling. Don't have a cookie scoop? Use your hands, but then re-chill the dough for 15-30 minutes after the balls are rolled.
- Pack in the cookies TIGHT in the cookie scoop (or your hands) to avoid crumbly cookies.
- It is recommended you check your baking soda and make sure it is not expired. Old baking soda will cause an off taste in these cookies and may make them very flat.
- Measure the ingredients exactly. As with most baked goods, loosely measuring may result in cookies that do not work out.
*Make sure you have a large egg not a medium-sized! I highly recommend organic eggs because they are a little larger and yield a better overall flavor.