Healthy Oatmeal Chocolate Chip Cookies
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These healthy oatmeal chocolate chip cookies have chewy edges with soft middles! No eggs or dairy needed, they bake in just 15 minutes.
When I want to prove that “healthy” desserts can still taste indulgent, I bake these one-bowl oatmeal chocolate chip cookies. They’re soft and chewy in the middle, crisp on the edges, and loaded with melty chocolate chips- the kind of cookie that wins over my extremely picky partner and anyone skeptical about ‘lightened up’ baking.
It was important for me to get that classic bakery-style chew without using any butter or excessive sugar, so it took a few rounds of testing to get it just right. The trick is using a mix of applesauce and coconut oil, which naturally pair well with oats and chocolate.
Now, they’re the cookies my partner requests on repeat and are good enough to partake in cookie exchanges. The best part? No one believes they’re made with better-for-you ingredients.
What readers are saying
★★★★★ – “These were the best and easiest oatmeal cookies I have ever had, so this recipe is getting printed out and becoming a staple!” – Megan
Key Ingredients
Here are the main ingredients for these healthier oatmeal chocolate chip cookies, plus my kitchen notes. The complete list with measurements is in the recipe card.
- Rolled Oats. Please do not use quick cooking oats for these cookies. They actually make them too soft, and the longer they sit, the softer they get. I did a gluten-free batch using certified gluten-free oats (I love Bob’s Red Mill for gluten-free oats!) and it tasted identical to the original.
- All-Purpose Flour. You do need some flour to give the cookies some structure and balance the texture. If I didn’t add some, the cookies would crumble!
- Baking soda. It gives the cookies some rise and stops them from flattening out too much.
- Sugar. I use a mix of coconut sugar and white sugar. The coconut sugar keeps the middles soft and gooey, while the white sugar keeps the edges crisp and chewy. You can use either one if you prefer.
- Maple syrup. It gives the cookies a little extra sweetness, keeps them soft, and brings out the classic oatmeal cookie flavor. Only a little is necessary so that it won’t be overpowering.
- Applesauce. I like to add applesauce to cut down on fat without affecting the texture of the cookies.
- Coconut Oil. Use refined coconut oil to eliminate any coconut flavor.
- Chocolate and chocolate chips. I used a mix of dark chopped chocolate and dark chocolate chips. I find that adding chopped chocolate to the batter ensures every bite has chocolate.
How to make healthy oatmeal chocolate chip cookies
Step 1- Make the cookie dough. In a large bowl, mix your sugars, maple syrup, applesauce, coconut oil, and vanilla until fully combined.
Step 2- Combine. Add the dry ingredients, then fold through the chocolate chips.
Step 3- Shape. Using a cookie scoop or a large spoon, place balls of cookie dough onto the lined baking tray.
Step 4– Bake the cookies for 15 minutes or until the edges are just beginning to brown.
Arman’s recipe tips
- Do not over-bake the cookies, as they continue to cook as they cool down. Also, these cookies have no eggs, so even if they are a little underdone, it is fine.
- Avoid over-mixing the dough. Over-mixing cookie dough is the number one reason cookies spread. I like to mix everything until it’s just combined.
- For thicker cookies, you can refrigerate the dough for 30 minutes.
- To ensure there is plenty of chocolate dispersed throughout the cookies, use a mix of chopped chocolate and chocolate chips (see pictures- that is why there is a gorgeous marbled look).
Storage instructions
To store: Place leftover cookies in a sealable container for up to 5 days. You can also refrigerate them, to keep them longer.
To freeze: Place cookies in a freezer-friendly container and store in the freezer for up to 6 months.
Frequently asked questions
I don’t recommend freezing the dough, since most of the base is oats. This naturally makes the dough less firm and more crumbly (even before baking). Saying that, the baked cookies do store well in the freezer!
This usually happens when the dough is overmixed or there’s a little too much oats or flour in the mix. Oats are absorbent, so even an extra tablespoon or two can dry things out. My recipe has been tested for the perfect ratio, so for the best results, measure carefully and mix only until combined.
Healthy Oatmeal Chocolate Chip Cookies
Video
Ingredients
- 1/2 cup coconut sugar
- 1/4 cup sugar
- 2 tablespoon maple syrup
- 1/4 cup coconut oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour use gluten-free, if needed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups rolled oats use gluten-free, if needed
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside. Alternatively, use two baking trays, to avoid cookies from overspreading.
- In a large mixing bowl, add your coconut sugar, white sugar, maple syrup, coconut oil, applesauce and vanilla extract, and mix until fully combined. Then, add your flour, baking soda, and salt, and mix well. Finally, fold through your oats and chocolate chips, until just combined. Do not overmix.
- Using a cookie scoop or large spoon, drop balls of cookie dough onto the lined trays, about 2 inches apart.
- Bake the cookies for 15 minutes, or until just beginning to go golden brown around the sides. Remove from the oven and let cool on the tray for 10 minutes, before transferring to a wire rack to cool completely.
Notes
- Leftovers: Keep cookies in an airtight container for up to 5 days or refrigerate them for up to one week. They can be frozen up for 6 months.
Nutrition
More healthy cookie recipes
- Healthy chocolate chip cookies
- Healthy oatmeal raisin cookies
- Healthy peanut butter cookies
- Protein cookies
- Low calorie cookies
Originally published May 2022
Amazing! Still have a buttery taste without the butter! Sweet without being overbearing and a perfect mix of chewy and crispy.
Thanks for that lovely feedback and review, Em- I’m glad they delivered in flavor and texture 🙂
These were delicious! I substituted oat flour for all-purpose flour, and organic cane sugar for granulated sugar. They turned out great!
Sounds delicious Bright! Thanks so much for taking the time to share your adjustments!