These healthy oatmeal chocolate chip cookies are a simple and delicious dessert that uses simple ingredients! No eggs or dairy needed, they take just 12 minutes to cook!
Why this healthy oatmeal chocolate chip cookie recipe will be a favorite-
- Ready in 12 minutes. From prep to plate, these cookies take just 12 minutes to bake.
- Made in one bowl. You’ll have minimal clean up at the end of this.
- No eggs or dairy. These are perfect if you follow a vegan, dairy free, and/or gluten free diet.
- Soft, chewy, and delicious. These cookies tick the boxes in the texture department.
What I love about these cookies is how deceptively delicious they are. Everyone who has tried them can’t tell that they are secretly healthy!
How to make healthy oatmeal chocolate chip cookies
The Ingredients
- All-Purpose Flour- You can use white whole-wheat flour (plain flour) if you’d like an even healthier boost.
- Rolled Oats- Also known as old fashioned oats.
- Baking soda- Gives the cookies some rise, and stops them from flattening out too much.
- Salt- Brings out the sweetness!
- Coconut Sugar- A refined sugar free sweetener, I often replace brown sugar in recipes with coconut sugar. You can use brown sugar if that is all you have on hand.
- Granulated Sugar- White sugar or table sugar. I only used a smaller amount. You can use extra coconut sugar instead. See my notes below to replace the sugar.
- Maple syrup- Gives the cookies a little extra sweetness, and brings out the classic oatmeal cookie flavor. Only a little is necessary, so it won’t be overpowering.
- Applesauce- Adds extra moisture, and helps cut down on the coconut oil needed.
- Coconut Oil- Gives the cookies a buttery texture, with no butter at all.
- Vanilla Extract- A must for any good cookie recipe.
- Chocolate Chips- I used a mix of dark chopped chocolate and dark chocolate chips. I find adding chopped chocolate to the batter ensures every bite has chocolate in it. I promise you the dark chocolate chip flavor is so much better than other kinds of chocolate!
The Instructions
Prepare the oven: Line a large baking tray with parchment paper and set that aside and preheat the oven.
Make the cookie dough: In a large mixing bowl, mix your sugars, maple syrup, applesauce, coconut oil, and vanilla until fully combined. Add the dry ingredients then fold through the chocolate chips.
Refrigerate the dough: Cover the bowl and refrigerate the dough for 20 minutes.
Shape and bake the cookies: Using a cookie scoop or a large spoon, place balls of cookie dough onto the lined baking tray. Bake the cookies for 12-15 minutes, or just until the edges brown.
Dietary swaps and substitutions
- Make them gluten free. Use certified gluten free oats and gluten free flour (with added xanthan gum).
- Cut out the sugar. Use a brown sugar substitute, sugar free maple syrup and sugar free chocolate chips.
- Cut out the dairy. Use dairy free chocolate chips.
- Lower the carbs. Make keto chocolate chip cookies instead.
- Add mix-ins. Add chopped nuts, seeds, coconut, or even candy.
Tips to make the best recipe
- 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 underdone by a little, it is fine.
- Avoid over mixing the dough. Over-mixing cookie dough is the number one reason cookies spread. Fold through the oats and chocolate chips at the very end.
- If you don’t have coconut oil on hand, use any neutral oil, like vegetable or canola oil.
- For a more robust flavor, you can use whole wheat pastry flour or white whole wheat all-purpose flour. You can also try using oat flour.
- 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).
Storing and freezing 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.
More healthy cookie recipes to try
Frequently Asked Questions
Unlike my chocolate chip cookies, I don’t recommend freezing the dough. Freezing this dough is difficult as it contains oats, which naturally makes the dough less firm and more crumbly (even before baking!).
There are just 97 calories in each homemade oatmeal cookie.
You can replace the coconut oil with equal parts unsalted butter or shortening.
Healthy Oatmeal Chocolate Chip Cookies (Award Winning!)
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, 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. Refrigerate the dough for 30 minutes.
- Remove the dough from the refrigerator. Using a cookie scoop or large spoon, drop balls of cookie dough onto the lined trays, about 2 inches apart.
- Bake the cookies for 15-17 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
Nutrition
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The smaller chocolate chips didn’t melt to get that marble look, what chocolate did you use?
Thank you!!’
These will not work with homemade all purpose low carb flour mixes . I also think the problem with not adding an egg doesn’t help either. My cookies never rose, spread, or anything. They just stayed in one small lump.I also think some versions of this might work better using baking powder along with the baking soda to help them rise also. It just depends on what flour you want to use. I just didn’t want to use all purpose white flour with this recipe due to the carb content. I might use oat flour next time. I also used brown monk fruit sugar instead of coconut sugar. The recipe would have been good if it had just worked out right.
With all due respect, this recipe works beautifully as written. I’m not surprised it didn’t work out for you because you completely changed it up.
These were the best and easiest oatmeal cookies I have ever had so this recipe is getting printed out and becoming a staple!
My wife made these last night and they are probably the best cookie I have ever had. We will definitely be making more of these in the future and we always look forward to Arman’s recipes. We Believe he has the best and healthiest recipes that we have found on the internet.
I don’t have any apple sauce, can I leave this out or replace it?
Use mashed bananas 🙂
Absolutely delicious!! I don’t even miss the dairy. Perfection!
Do the cookies need to be pressed down on the baking sheet? Mine stayed in the shape of the cookie scoop and didn’t spread out.
Just slightly 🙂
The cookies are delicious and easy to make (bonus!!) The only problem is my family is constantly asking me to bake them 🙂