These Chocolate Chip Oatmeal Cookies are soft and chewy, loaded with dark chocolate, and have incredible flavor. Made with just a few simple pantry ingredients without refined sugars, they are equally healthy and tasty. Packed with heart-healthy oats they make great breakfast, school snack, or afternoon treat.
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There's something about oatmeal cookies that makes them 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 healthy Chocolate Chip Oatmeal Cookies.
What I love about oatmeal cookies is their texture. They are dense and satisfying. Right after the first few bites, you can feel how nutritious and filling they are.
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?
Why should you try them?
- These oatmeal cookies are extra soft and chewy, sweet and full of dark chocolate bits. SO delicious!
- They are packed with essential nutrients, especially fibers, good for digestion and immunity, and proteins.
- They are quite filling and nutritious, great snack for weight loss.
- They are full of healthy Omega-3s.
- They are made with a simple pantry ingredients, and without refined sugars.
- These oatmela cookies are easy to make and kids love it!
Ingredients used
This oatmeal cookie recipe is super simple. You will need only a few simple pantry ingredients:
- Oats. Hearty, healthy, and filling, oats are stapled food in my pantry. They are an excellent source of fiber, especially beta-glucan, a type of soluble fiber that keeps our heart healthy. Oats are also high in vitamins, minerals, powerful antioxidants, and proteins (1). I used quick oats here, but you can use rolled oats if you like.
- Whole grain flour. I use it in my baking as a substitute for all-purpose wheat flour. Whole grain flour is less processed and has more nutrients – especially fibers.
- Sweetener. I used pure maple syrup but you can easily use honey here if you like. Syrup gave subtle sweetness yet didn't overloaded cookies with many sugar calories.
- Dark chocolate. Melting pieces of dark chocolate in a warm cookies are unbelievably satisfying. I like to use 80% or more dark chocolate. You can find it in any store. Dark chocolate is packed with powerful antioxidants – flavonoids, that have many health benefits. (2)
- Hemp seeds. They are a good source of essential Omega-3s and proteins. They made cookies more filling and balanced.
Other pantry ingredients you'll need:
- Egg - I used free-range, pasture-raised.
- Baking powder.
- Vanilla extract.
- Coconut oil. I used less processed extra virgin coconut oil.
- Pinch of salt.
How to make Chocolate Chip Oatmeal Cookies
To make these oatmeal cookies no special equipment is needed. Everyone can make them, even the kids. And the best part, they are done in 30 minutes.
Step by step instructions
- Position an oven rack in the middle 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, hemp seeds, baking powder, and salt. Use a silicone spatula to mix the dry ingredients.
- In a large mixing bowl combine melted and cooled coconut oil with maple syrup, and vanilla extract. Use the whisk and mix it until you get the sticky texture.
- Add in the 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 dark chocolate chips. Use spatula.
- Let the mixture sit for at least 10 minutes (the longer, the better).
- 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 for 12 to 15 minutes until golden on the edges. Check the cookies regularly and don’t over-bake them.
- Leave the cookies to cool for 10 minutes on the baking sheet and then transfer them to a cookie rack to cool completely.
Tips for storing
- Keep oatmeal cookies in a cookie jar or air-tight food container refrigerated. They will last up to 7 days.
- To freeze cookies: Place the cookies in a zip-lock bag and freeze them for up to 3 months. Thaw them at room temperature before serving. Don't heat them in the microwave.
Substitutions
- You can substitute quick oats with rolled oats. Rolled oats will give cookies with more dense, chewy texture, while quick oats will make oatmeal cookies more soft.
- You can substitute hemp seeds with ground flax seeds or chia seeds.
- You can substitute maple syrup with honey. See "Recipe tips" for more recommendations.
- Substitute coconut oil with avocado oil, ghee, or grass-fed butter.
- You can substitute dark chocolate chips with chopped dark chocolate or cacao nibs. Be aware that cacao nibs are bitter in taste and hard to chew thus maybe not suitable for kids.
- Make them gluten-free. Use certified gluten-free oats.
- Make it vegan: Use chia or flax egg replacement.
Recipe tips
- In order to get all the health benefits from coconut oil, make sure to choose organic, virgin coconut oil rather than refined versions.
- Do not overbake the cookies. Start checking the cookies around the 12-minute mark. When cookies get golden on the edges, they are done.
- When you take cookies out of the oven they will be very soft. They continue baking on the sheet and rack once removed from the oven. Cookies will harden as they fully cool down.
- These cookies aren’t overly sweet. Feel free to add more sweetener for extra sweetness.
- Sweetener recommendation:
- I recommend pure maple syrup or honey here. You can also use stevia or any low-carb sweetener. This is totally based on your preference.
- If you are using honey, make sure you use honey in liquid form.
- Leave cookie mixture to sit for at least 10 minutes, even longer if you can. This allows the oats to soak up the moisture and prevents cookies from spreading into flat pancakes in the oven. Refridgireting for 30 minutes gives the best results.
These cookies are the best oatmeal chocolate chip cookies ever. Kids just love them! They go so well with a cup of coffee or tea but the best are dipped in milk.
These oatmeal choc chip cookies are great as a quick breakfast, snack, lunchbox treat, or afternoon dessert. Pack them and take them to a park for a picnic or camping. Enjoy!
Recipe
Chocolate Chip Oatmeal Cookies
These Chocolate Chip Oatmeal Cookies are soft and chewy, loaded with dark chocolate, and have incredible flavor. Made with just a few simple pantry ingredients without refined sugars, they are equally healthy and tasty.
Ingredients
- 1 cup quick oats
- ¾ cup whole grain flour
- 1 teaspoon baking powder
- Pinch of Himalayan salt
- ¼ cup hemp seeds
- 1 egg
- ½ cup pure maple syrup or honey
- 2 tablespoons extra virgin coconut oil melted and cooled to room temperature
- 1 teaspoon vanilla extract
- ½ 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, hemp seeds, baking powder, and salt. Use silicone spatula to mix the dry ingredients.
- In a large mixing bowl combine coconut oil 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
As a measure, I used a US cup (240ml). Makes about 12 cookies. Recommended serving size is 1-2 cookies.
Substitutions
- You can substitute 1 ½ cup quick oats with 1 cup rolled oats.
- You can substitute hemp seeds with ground flax seeds or chia seeds.
- You can substitute maple syrup with honey.
- Substitute coconut oil with avocado oil, ghee, or grass-fed butter.
- Substitute dark chocolate chips with chopped dark chocolate or cacao nibs. Be aware that cacao nibs are bitter in taste and hard to chew thus maybe not be suitable for kids.
- Make them gluten-free. Use certified gluten-free oats.
- Make it vegan: Use chia or flax egg replacement.
Nutrition
Serving: 1cookie | Calories: 189kcal | Carbohydrates: 26g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 15mg | Potassium: 146mg | Fiber: 2g | Sugar: 11g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
Tried this recipe?Don’t forget to rate it and leave the comment. I would love to hear what you think.
DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.
This post is originally published in August 2020. It's updated with new information and republished in August 2021. The recipe is changed slightly as I tested it more during that time.
Vanisha says
Delicious…
Frances says
A little too sweet for my taste (next time I will reduce the maple syrup, I forgot about the sugar in the chocolate chips). I didn't have hemp seeds so I used flax seeds, but I should have used powdered flax seeds as the recipe notes suggested, whoops! Otherwise, love the texture.