Chewy and loaded with dark chocolate chips, these Chocolate Chip Oatmeal Cookies are the perfect HEALTHY treat. These delicious cookies are made with just a few simple pantry ingredients but packed with flavor and nutrients. Made WITHOUT REFINED SUGAR, and whole grain, these oatmeal cookies make tasty breakfast, kids school snack or afternoon treat.
There's something about oatmeal cookies that makes them so desirable, so incredibly irresistible. They are soft, chewy, somewhat nutty—so delicious no matter which one you choose to make: fruity ones - filled with fresh strawberries like Strawberry Oatmeal Cookies. OR plain ones filled with chocolate bits - like these Chocolate Chip Oatmeal Cookies. Oatmeal cookies are amazing sweet treat that your whole family will enjoy.
But what I love about oatmeal cookies is its texture. They are so dense, so satisfying. Right after the first few bites, you can feel how nutritious and filling they are. They are not some empty calorie treat. No way! They are packed with NUTRIENTS. So much better than any store-bought, sugary cookie.
These Chocolate Chip Oatmeal Cookies are basically a staple in my cookie jar. My kiddo loves to have them as a quick snack after he comes home from school. And my hubby likes to grab one right before he hit the door in the morning. I mean... Who CAN resist them? They are delicious. + Loaded with dark chocolate bits. + So HEALTHY and easy to make!
Ingredients used
Chocolate Chip Oatmeal Cookies are super simple to make. You'll need a few pantry ingredients:
- OATS: I use oats a lot in my baking. Oats are an excellent source of fiber, especially beta-glucan, a type of soluble fiber responsible for keeping our heart healthy. It also supports the growth of good bacteria in our digestive tract, which is essential for our overall health. Oats are also high in vitamins, minerals, powerful antioxidants, and proteins (1). They are a great source of energy and fullness. I usually use quick oats to make oatmeal cookies but you can substitute them with rolled oats.
- WHOLE GRAIN FLOUR: I used whole grain Spelt flour here. It's one of the staples in my pantry. I use it in my baking as a substitute for all-purpose wheat flour. Spelt flour is an ancient grain with a nutty and mildly sweet taste. It’s packed with nutrients – especially fibers.
- SWEETENER: I used pure maple syrup but you can easily use honey here if you like. Sirup gave subtle sweetness yet didn't overloaded cookies with much sugar calories.
I also tossed in some dark chocolate chips. They added that "chocolate" punch. Melting pieces of dark chocolate in a warm cookies are unbelievably good and satisfying. I’ve used dark chocolate made with 75% or more raw cacao that is made without refined sugars. You can find those in healthy food stores.
Other pantry ingredients you'll need:
- Baking powder
- Vanilla extract
- Egg – I used free-range, pasture-raised.
- Salt – I like to use Himalayan salt.
- Extra virgin coconut oil
How to make Chocolate Chip Oatmeal Cookies
- Position an oven rack in the lower third of the oven and heat to 356F (180C).
- Line the bottom of a baking sheet with parchment paper. Set aside.
- Prepare and measure all ingredients using measuring cups.
- In a small glass or stainless steel mixing bowl add oats, whole grain flour, baking powder, and salt. Use silicone spatula to mix the dry ingredients.
- In a large mixing bowl combine coconut oil melted and cooled to room temperature with maple syrup and vanilla extract. Use the whisk and mix it until you get the sticky texture.
- Add in 1 egg, and stir vigorously using the whisk.
- When the batter looks thick and well blended, add in the dry ingredients. Using the spatula mix everything until fully combined.
- Gently fold in chocolate chips. Use spatula.
- Let the mixture sit for 10 minutes.
- Use ice cream scoop or tablespoon to scoop cookie mixture and place it on a baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough and shape cookies with the spoon.
- Bake cookies 12 to 15 minutes. Watch for cookies and don’t over-bake them.
- When you get them out of the oven, cookies will be soft. Leave them to cool for few minutes on the baking sheet then transfer them to a cookie rack to cool completely. They will harden after they cool down.
Substitutions
- When making oatmeal cookies, I like to use quick oats. You can substitute quick oats with rolled oats. Rolled oats will give denser cookies, while quick oats will make oatmeal cookies more chewy.
- Substitute whole grain Spelt flour with whole grain wheat flour.
- You can substitute dark chocolate chips with dark chocolate chunks or cacao nibs. Be aware that cacao nibs are bitter in taste and hard to chew thus maybe not suitable for kids.
- You can substitute maple syrup with honey. Make sure honey is not raw but in liquid, runny form.
- MAKE IT GLUTEN-FREE: Use certified gluten-free oats.
Tips for storing
- Keep oatmeal cookies in a cookie jar or air-tight food container. They will last up to 5 days in the refrigerator.
- TO FREEZE COOKIES: Place the cookies in a zip-lock bag and freeze up to 3 months. Thaw them on room temperature before serving. Don't heat them in microwave.
These oatmeal cookies are perfect quick breakfast, snack, lunchbox sweet treat, or afternoon dessert. They go so well with a cup of coffee or tea but the best are dipped in milk. Pack them and take them to park, picnic, or camping. Kids just LOVE them!
Enjoy!
Chocolate Chip Oatmeal Cookies
Ingredients
- 1 1/2 cup quick oats or rolled oats
- 3/4 cup whole grain flour I used spelt flour
- 1 teaspoon baking powder
- ¼ teaspoon Himalayan salt
- 1 egg
- 2 tablespoons extra virgin coconut oil melted and cooled
- 1 teaspoon vanilla extract
- 1/2 cup pure maple syrup or honey
- 1 cup dark chocolate chips
Instructions
- Position an oven rack in the lower third of the oven and heat to 356F (180C).
- Line the bottom of a baking sheet with parchment paper. Set aside.
- In a small glass or stainless steel mixing bowl add oats, whole grain flour, baking powder, and salt. Use silicone spatula to mix the dry ingredients.
- In a large mixing bowl combine coconut oil melted and cooled to room temperature with maple syrup and vanilla extract. Use the whisk and mix it until you get the sticky texture.
- Add in egg, and stir vigorously using the whisk.
- When the batter looks thick and well blended, add in the dry ingredients. Using the spatula mix everything until fully combined.
- Gently fold in chocolate chips. Use spatula.
- Let the mixture sit for 10 minutes.
- Use ice cream scoop or tablespoon to scoop cookie mixture and place it on a baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough and shape cookies with the spoon.
- Bake cookies 12 to 15 minutes. Watch for cookies and don’t over-bake them.
- When you get them out of the oven, cookies will be soft. Leave them to cool for few minutes on the baking sheet then transfer them to a cookie rack to cool completely. They will harden after they cool down.
Notes
Substitutions
- Substitute quick oats with rolled oats. Rolled oats will give denser cookies, while quick oats will make oatmeal cookies more chewy.
- Substitute whole grain Spelt flour with whole grain wheat flour.
- Substitute dark chocolate chips with dark chocolate chunks or cacao nibs. Be aware that cacao nibs are bitter in taste and hard to chew thus maybe not suitable for kids.
- Substitute maple syrup with honey. Make sure honey is not raw but in liquid, runny form.
- FOR GLUTEN-FREE: Use certified gluten-free oats.
Tips for storing
- Keep oatmeal cookies in a cookie jar or air-tight food container. They will last up to 5 days in the refrigerator.
- TO FREEZE COOKIES: Place the cookies in a zip-lock bag and freeze up to 3 months. Thaw them on room temperature before serving. Don't heat them in microwave.
Nutrition
More oatmeal cookies recipes
- Peanut Butter Oatmeal Cookies
- Strawberry Oatmeal Cookies
- Orange Carrot Oatmeal Cookies
- Tahini Oatmeal Cookies
- Cinnamon Oatmeal Cookies
- Blueberry Oatmeal Cookies
- Matcha Chocolate Chip Cookies
These are so delicious and addicting! Made these this weekend and they were gone before I knew it. Thanks for the great recipe!
Ok YUM chocolate oatmeal cookies are my favourite!! Bookmarking this to try because you can never have too many cookie recipes!
Made a batch with my daughter and they were a hit with her lacrosse team. I loved that they had a great treat made with great ingredients and the cookies were delicious.