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.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
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, 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
Now that there has been so much written about the negative health inpacts of monkfruit sweetener, what do you suggest as a replacement? Also what about a possible substituter for the high in saturated fat coconut oil?
Swapped coconut sugar for sugar in the raw and used Greek yogurt plus a bit of almond milk instead of applesauce I wasn’t sure if it would work due to me completely changing the recipe LOL…
But happy to report they came out great, just a more sugar cookie type flavor!!
Next time I’ll go to the store and follow it- I’m sure they will come out even better ! Thanks for sharing this recipe with us!
Thanks for sharing your alterations!
These cookies were a hit! I made them for my family but ended up eating most of them so now I have to bake more LOL
I never heard of coconut sugar before. You think there is substitute for it?
Looks delicious
All ingredients I already have at home. Must try to do this recipe. Oat cookies are amazing!
everything i have tried has been great
Would it be good cookies if I dont use sugar? I really avoid it.
You can use a sugar substitute.
Amazing! I couldn’t stop eating these. I did find them super sweet. I may cut down on the sugar the next time I make them.
Thank you!!!
MINE CAME OUT AWESOME!!! Super thick and crunchy on the exterior, chewy inside. I did mine gluten free with Namaste flour blend 1:1 with your recipe. Adding tart dried cherries in one batch, dried apricots in another, both with walnuts next time. FABULOUS RECIPE!!!
I keep a batch of your no bake oatmeal cookies in my refrigerator all the time. I love how easy it is to make the slightly different each time . All your recipes always seem to tempting.Delicious.
Thank you thank you for sharing!!!!
Beverly
You are so welcome, Beverly!
pourriez vous mettre vos mesures en grammes
Hi Arman, wondering if there is an alternative for a healthier (lower sugar/lower carb) alternative? These look soooo good but I’m trying hard to keep sugar and carb content down, many thanks and apologies if this is an annoying question! Love your work 🙂
You can definitely user sugar substitutes 🙂
The best healthy oatmeal chocolate chip cookies ever.
The smaller chocolate chips didn’t melt to get that marble look, what chocolate did you use?
Thank you!!’
EPIC in every way! So glad to have found a healthy cookie that tastes delish!
Subbed mashed banana for applesauce!
I’m curious though … how do you get 24 cookies? I got exactly half and I’m wondering if I made them too big. Not a bad thing, btw!
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 🙂
I followed the recipe’s directions, then as they were cooking, realized I had an unused bottle of maple syrup on my counter. This was in the ingredients list, but not the instructions. That being said, they were pretty good and plenty sweet! They would have benefited from the extra moisture the maple syrup provides (or even 2T more oil or applesauce). I had to mash mine down with a fork mid way through. I added about 1/3 cup walnuts and 1 tablespoon ground flax seeds as well.
Are the calories for the whole recipe or per cookie?
per cookie
Awesome cookies! Thank you for sharing your recipe. 🙂
I made them this afternoon. I did use coconut oil and both white sugar/coconut sugar. Also I added a little bit of unsweetened coconut as well as chopped up a half Belgium milk chocolate bar to go with the semi- sweet chocolate chips.
Followed your instructions as written and they turned out great!!! I had to try one right away…just to check. lol.
Hahaha you must always try it straight away 😀
These are my favorite vegan oatmeal cookies! I make a variation with coconut, dairy free white chocolate, and tart cherries. People always love them and they smell heavenly. I also like that it’s simple ingredients. Thank you for your recipe!
You are so welcome!
Used one egg instead of applesauce. They tasted amazing- so good. But, they were really hard to get off the pan and didn’t really firm up. But worth it!
Can I substitute almond flour for regular flour?
Yum! Made these with whole wheat flour, all coconut sugar (a little less), added ground flax seed, toasted almonds, coconut and cinnamon and omitted the choc chips for a healthy breakfast cookie. I bake a LOT and my boys eat a LOT so sometimes paleo recipes use like 5 eggs and regular recipes use lots of butter and eggs so I was happy this one called for neither! Hooray! So glad to use all ingredients that I always have in the pantry.
Can I add coconut into these to make them coconut choc chip oatmeal cookies? Would I have to change anything?
I don’t see why not!
Looks great! Do you need a power-mixer for these or can you just mix with a spoon or spatula?
Spatula is fine.
These were just delicious! I substituted the regular flour and used brown rice flour. My kids and I just loved them! They will be gone by tonight. Thank you!
Absolutely mouth-watering. My new go-to vegan gluten-free cookies!
Thank you for these wonderful recipe!
Thank you so much, Varsha!
Can I use instant oats ?
Sure can!
If using Monk Fruit Sweetener Instead of white sugar and Golden Monk Fruit Sweetener instead of brown sugar, how much of each? Monk fruit sweetener is more potent that sugar so I assume it calls for less. Please advise, thanks!
Hi Joe! I haven’t tried with this recipe, but I’ve found using those to be cup for cup- they aren’t like baking stevia which is overly sweet. Enjoy!
We just made them- they are PERFECT. 5 Stars! These are my new go to vegan gluten free cookies!
That is so great to hear, Hannah!
Making this right now- they look delicious!
Hope you enjoy them!