Healthy Chocolate Chip Oatmeal Cookies
Healthy Chocolate Chip Oatmeal Cookies – A new spin on a classic without losing a bit of flavor, are these Healthy Chocolate Chip Oatmeal Cookies. If you loved chewy-on-the-inside but crispy-on-the-outside oatmeal cookies as a child, then these cookies are for you.
The Perfect Outdoor Companion: Healthy Chocolate Chip Oatmeal Cookies
I came up with the recipe for these healthy chocolate chip oatmeal cookies as a make-ahead treat I could take on our outdoor excursions. You don’t need to be into clean eating to fall in love with them either. They are everything any good oatmeal cookie should be. They are perfectly chewy, sweet and soft. And there’s no reason not to have seconds.
How to Make Healthy Chocolate Chip Oatmeal Cookies
Oatmeal aside, can these healthy Chocolate Chip Oatmeal Cookies really be clean? Yes, without a doubt. Here are the 6 big things that make this recipe far and above the others.
#1: Whole Grain, Gluten Free Flour is the BEST!
The healthy chocolate chip oatmeal cookies in the recipe below use one of my favorite 1-for-1 whole grain King Arthur gluten free flour. The whole grain ingredients are: rice flour, tapioca starch, potato starch, whole grain brown rice flour. You can learn more about flours here.
#2: Use Old Fashioned Oats Instead of Quick Oats
The whole grain found in using old fashioned oats contributes to the soft, chewy texture and gives a great fiber boost too. Of course, if you have quick oats – they will work, they just won’t be as nutritious!
#3: Skip Refined Sugar – Use Coconut Sugar!
The coconut palm sugar in my healthy chocolate chip oatmeal cookies is a perfect substitute for empty calorie brown sugar. Although I wouldn’t classify it as a superfood, unlike refined sugar, coconut palm sugar helps prevent blood sugar spikes. And I only use a smidgen over 1/4 cup of the coconut palm sugar for the entire recipe, which is not a lot considering conventional chocolate chip oatmeal cookie recipes call for over a cup of sugar.
#4: Choose Organic, Pasture-Raised Eggs
Don’t be confused about buying the best eggs. It’s quite simple and here is our philosophy. However, as long as you eat eggs from pasture-raised chickens that are eating a natural chicken diet (which is NOT vegetarian, by the way), then eggs are absolutely a super healthy food choice. I know conventional cookie recipes typically don’t call for eggs, but I use eggs in my cookies as a binder and also to add moisture.
#5: Add Flavor and Nutrients Using Coconut Oil
A truly healthy cookie should contain almost zero animal fat. This can be achieved by swapping extra virgin coconut oil for butter.
#6: Pick Up Dark Chocolate Dairy-Free Chocolate Chips
Of course you can’t make Healthy Chocolate Chip Oatmeal Cookies without some chocolate chips. We love these Enjoy Life chocolate chips because they are dairy free, available in most grocers and delicious.
Can’t Have Cookies Without the Milk!
My husband loves to dunk his cookies into milk. You can quickly and easily make a tall glass of Homemade Almond Milk in seconds in a high speed blender. Almond milk is so delicious with this recipe and certainly worth giving a try.
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Healthy Chocolate Chip Oatmeal Cookies
Healthy Chocolate Chip Oatmeal Cookies are delicious and chewy. Old fashioned oats, gluten free flour, coconut sugar and healthy coconut oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12-20
Ingredients
- 1 cup organic coconut oil
- 1 1/2 cups coconut palm sugar
- 2 pastured eggs
- 1 teaspoon pure vanilla extract
- 1 3/4 cup gluten free flour
- 1/2 teaspoon unrefined sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 2 cups old-fashioned rolled oats
- 1 cup dairy free dark chocolate chips
- 1/2 cup finely chopped raw walnuts
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper, or use our favorite stoneware baking pan.
- In a large bowl, add the coconut oil (or butter) and coconut palm sugar and beat for 2-3 minutes with a hand mixer or stand mixer.
- Next, add the 2 eggs and vanilla and beat for another 2-3 minutes.
- To the large batter bowl, add the flour, salt, baking soda, spices and oats and stir with a wood spoon (do not use the mixer).
- To the bowl, add dark chocolate chips and walnuts. Stir until well combined.
- For large cookies, use a large scoop with approximately 3 tablespoons. If you want smaller cookies, you can use a small scoop just keep an eye on the oven! Flatten the cookies slightly with the back of a wet spoon.
- Bake the cookies for 13 to 15 minutes, until they are golden brown and almost firm to the touch. Cool on the baking sheet on a wire rack for about 5 minutes, then remove the cookies from the baking sheet and continue to let them cool on a rack.
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Love This Dessert Recipe? Here’s a Few More:
- Gluten Free Chewy Brownies – Using cassava flour and coconut sugar, these chewy brownies will remind you of box brownies. But without the terrible ingredients!
- No Bake Cookie Oatmeal – Yes, just like the cookie but made into a smooth, rich, chocolatey oatmeal
- Cowboy Cookies – Think of these cookies as a trail mix cookie. Loaded with dried fruit, nuts, oats and chocolate. They are loaded with healthy nutrients and taste so delicious.
I want to make this for my daughter. She does not like coconut. I have date sugar. Can I use it as a one to one substitute?
Yes, date sugar is a great substitute for coconut sugar! Let me know how they turn out.
Hi! Do I melt the coconut oil or use it as a solid?
Thank!
I would recommend room temperature, which is where I leave mine all the time. If it’s a little tough, you can warm it up slightly BUT I would not melt fully or you’ll need to pop the dough in the fridge before you cook them.
Hi,
I baked these but something went wrong. They were extremely dry. I read all the comments and everyone said they were chewy. The flavor is delicious but not chewy or moist at all. I follows the recipe exactly with the exception of sugar, Instead of 1 1/2 cup i just put a cup. Im wondering if maybe I beat the sugar and egg with the mixer for two minutes that was too much. It looked like whip cream. I used Bobs Red Mill 1 to 1 Baking Flour. Any suggestions.
Hi Rebecca, Could you have baked them a bit too long perhaps? They definitely don’t get the brown edges that a traditional chocolate chip cookie typically do. I’ve not used Bob’s Red Mill, but I can’t imagine the flour was the issue.
Amazing! Thank you!
I’ve have made these twice now. They are fabulous and irresistible. I love the texture. I do like Cherryl’s idea of maybe adding some spices next time for variety. May give that a try. Wondering if pulsing the oats in the food processor a few seconds would be good. Just enough to make them a little less chewy in the cookie but not quite made into oat flour. Hoping that wouldn’t make them dry out. Regardless, loved the cookie.
Hi Diann, SO happy to know you like them so much =) I definitely think Cherryl’s spice idea is a good one too! And yes, I think you could try pulsing the oats, I don’t think that would affect the moistness at all—but please do let me know if you give it a try! And thank you for taking the time to let me know how they turned out.
Tasty! Tried the recipe today. It seemed like there was not enough wet ingredients as I had to hand clump them together. Also, are u suppose to melt the oil before adding in as that would be easier to distribute into the mix than the chunks of oil? Overall a great recipe. Thanks for sharing.
Hi SueC! So glad you liked the recipe =) Thank you for taking the time to let me know! And yes, they are a bit clumpy, but they should have been plenty moist. But that is a good point about the oil because the oil I used was definitely soft. It wasn’t totally melted, but it was very VERY soft. I should have specified that in the ingredients. I’ll make the update now…thank you for pointing that out. And so glad you liked them!
Hi SueC–oh gosh, I have never heard that about maca! I researched a bit online though and looks like it might be the exact opposite—looks like maca is sometimes used as a TREATMENT for high blood pressure. This definitely makes sense too since maca is an adaptogen that helps your body handle stress better. Check out this article for more info: http://themacaperfection.com/93/maca-and-high-blood-pressure/ Also, I wouldn’t worry at all about giving maca to kids—it is MUCH safer than caffeine or “energy drinks”. Also, you might want to check out Dandy Tea for energy. I am crazy for this stuff! Click here for more info on Dandy: https://cleancuisine.com/alternatives-to-coffee/
These cookies are great! I made them for the first time yesterday. However, they seemed to be lacking something. Thinking about it, I realized that there were no spices ! I will make this again, and probably will add 1 tsp. cinnamon and 1/2 tsp allspice to the dry ingredients! Then they will be perfect ! Thanks for the very healthy recipe, Ivy !