by Olena

Healthy Oatmeal Cookies

Olena Osipov
5 from 16 votes

Healthy Oatmeal Cookies are soft, moist, chewy, and loaded with dark chocolate chips. Whip these healthy cookies in 30 minutes and enjoy warm right out of the oven!

Healthy Oatmeal Chocolate Chip Cookies

Healthy oatmeal cookies are a delicious, uncomplicated cookie recipe using pantry staples you already have in your kitchen. As you know, I am a strong believer in healthy eating and swapping out ingredients for healthy alternatives without sacrificing taste and texture.

You’re already ahead of the game by making homemade cookies right from scratch with no additives, preservatives or ingredients you can’t pronounce.

BUT when it comes to making classic oatmeal chocolate chip cookies that have a moist buttery, melt in your mouth texture, I also know that there really is no way around using things like butter and sugar.

What can I say, it’s just the way the cookie crumbles!

Ingredients for Healthy Oatmeal Cookies

  • Sugar: Either cane sugar or coconut sugar will do. No liquid sweetener please.
  • Flour: I use whole wheat flour but you can use spelt flour. For a gluten free version, the only one I can vouch for is 1:1 all-purpose gluten free flour.
  • Rolled oats: If you prefer steel cut oats, I don’t recommend regular but if you can get your hands on quick cooking steel cut oats, go ahead and use those. Even so, they may not blend as well because of their coarse texture, resulting in a heavier tasting cookie.
  • Other dry ingredients: Baking soda, cinnamon, and salt. Dark chocolate chips.
  • Wet ingredients: Eggs. Butter that’s been melted and cooled. Pure vanilla extract.

How to Make Healthy Oatmeal Cookies

  • Prep: Even before you start, you’ll want to have your butter already melted to give it a bit of time to cool down before you use it. To begin, you’ll mix the eggs and sugar in a large bowl until foamy. For convenience and time, you can use an electric mixer. If you happened to skip arm day at the gym, feel free to whisk by hand. Once eggs and sugar are blended and foamy, add the melted butter.
  • Add: Add the vanilla, cinnamon, baking soda and salt to the egg and sugar mixture and beat until combined. To this you’ll then get the flour and add it in, combining with a spatula until it is all incorporated. Do this with the oats as well.
  • Mix and fold: Mix and combine everything in the bowl and then fold in the chocolate chips. Folding in just means gently combining and not over mixing that way not too much of the air escapes in the process. This helps with getting that light and fluffy cookie we’re all aiming for.
  • Chill the dough: Place the bowl of dough in the fridge to chill. This is super important! Ironically, even though you melted your butter ahead of time, now that it’s incorporated into the dough, you want it to solidify again. This way, when you put your cookies in the oven, it’ll take a longer time for the butter to melt and the cookies won’t spread as quickly or as far out. Neat isn’t it?! Baking really is a science!
  • Preheat: While the dough is chilling, preheat the oven and line a large baking sheet with a silicone baking mat or unbleached parchment paper. This makes enough dough for 2 sheets of cookies so you can either prep 2 sheets at a time, or bake back to back batches. You can also freeze the second batch of dough if you’re not ready to use it yet!
  • Scoop and roll: Using a small cookie scoop, roll the dough balls and place on the cookie sheet. If you’re up to getting your hands a little sticky (and delicious) roll each ball with the palm of your hand. Place on baking sheet about a few inches apart to allow for room for a little spreading.
  • Bake: Bake until your house smells amazing and cookies are a lovely golden brown colour and the chocolate chips have melted into creamy bits of heaven. Transfer to a cooling rack before serving. Enjoy with a hot cup of tea, a cold glass of almond milk or totally on its own!

Indulge a bit and save the rest for later. Freeze some or package them up as gifts. They are the perfect addition to your holiday baking tray. Just don’t forget to leave some out for Santa!

Tips and Substitutions

  • Make Ahead: This dough will keep in the fridge for up to 2 days ahead of baking. Once you take it out just make sure to bake immediately. You can also freeze the dough for up to 3 months, which will come in handy if you’re thinking ahead to Christmas. Roll the dough into balls and freeze them on a sheet for an hour. Then transfer to a Ziploc bag. This way you can take out individual balls and bake as many as you need at a time. Thaw the dough in the fridge for a few hours before baking.
  • Chill and Bake: It’s super important to bake right after the dough has chilled. Because there is a purpose behind putting it in the fridge if you allow it to warm back up again, that defeats the purpose. The butter needs to solidify to be able to work its magic in creating a lovely chewy cookie that isn’t flat.
  • No applesauce: As someone who understands the temptation to substitute for healthier versions, sometimes it just doesn’t work. Adding applesauce will result in a cakey cookie.
  • Coconut oil: Coconut oil can be used, however, you will have a crunchier cookie, not a soft one.
  • Chocolate chips: Raw cacao nibs will also work, but again, this is one of those substitutions that may not get you the classic taste you’re looking for.
  • Get creative: You can substitute all you want but just know you may not end up with that ooey-gooey, comforting cookie that will satisfy your sweet tooth. You may just find yourself late-night binge snacking on something sweet. Like an entire cake!If you do try any alternative ingredients not listed, let me know how it goes!

Storing, Freezing, Reheating and Shipping

Store: Keep them in a cool dry area, uncovered. Have a couple first because if you don’t you may miss your chance! They will be gone in minutes.

Freeze: If you have happened to make a double batch and want to freeze one of them, or you happen to have leftovers (what’s that like?), you can definitely freeze them up to 3 months.

Reheat: Thaw them on the counter for a few hours. They will be fine to eat like that but if you want to reheat them, you can soften them up a bit in the microwave or place in the oven to warm through.

Shipping: These oatmeal cookies are perfect for shipping to a loved one. Receiving homemade cookies is one of the most thoughtful gifts and always puts a smile on those who receive them.  Sally’s Baking Addiction has some awesome tips on how to package and ship cookies.

More Healthy Cookies

Healthy Oatmeal Cookies {with Chocolate Chips}

Healthy Oatmeal Cookies are soft, moist, chewy, and loaded with dark chocolate chips. Whip these healthy cookies in 30 minutes and enjoy warm right out of the oven!
5 from 16 votes
Print Save Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 13 minutes
Chilling Time: 30 minutes
Servings: 20 cookies
Calories: 131kcal
Author: Olena Osipov

Ingredients

  • 2 large eggs
  • 1/2 cup cane or coconut sugar
  • 1/2 cup butter or coconut oil measured melted and cooled off a bit
  • 1 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup whole wheat flour
  • 2 cups old fashioned rolled oats
  • 1/2 cup dark chocolate chips

Instructions

  • In a large mixing bowl, add eggs and sugar. Beat with a mixer until foamy. You can also use a whisk for entire cookie making process, just beat well.
  • Add butter and beat with a mixer again.
  • Add vanilla, cinnamon, baking soda, salt and beat until combined.
  • Add flour and mix with spatula until incorporated. Do same thing with oats. And at the end fold in chocolate chips.
  • Chill dough for 30 minutes (important!). In the meanwhile, preheat oven to 350 degrees F and line large baking sheet with silicone baking mat or unbleached parchment paper. You can prep 2 sheets and bake cookies at once or do so in 2 batches with 1 sheet.
  • Using small cookie scoop, roll dough balls and place on a baking sheet leaving a few inches for cookies to spread, about 12 per sheet. They don’t spread a lot.
  • Bake for 13 minutes, transfer onto cooling rack to cool off a bit and enjoy.

Store: Keep cookies in a dry place uncovered otherwise they get too soft. If they last this long in your house. Freeze for up to 3 months. Thaw on a counter for a few hours.

    Make ahead: Refrigerate cookie dough for up to 2 days and bake when ready. You can also freeze shaped dough balls on a sheet for an hour, transfer to a zip top bag, freeze for up to 3 months. Then place frozen balls on a cookie sheet, defrost in the fridge for a few hours and bake.

      Notes

      • Butter vs. coconut oil: Butter yields more traditional chewy cookies. Coconut oil results in more crunchy cookies.
      • Type of oats: I would not recommend using regular steel cut oats. Quick cooking steel cut oats will work though.
      • Spelt flour: Instead of whole wheat flour you can use spelt flour.
      • Gluten free flour: The only substitute I can vouch for is 1:1 all purpose gluten free flour mix. Can't vouch for any other flour like almond flour etc. Let me know if you try. Also make sure oats are certified gluten free.
      • Bake from chilled asap: Roll chilled dough immediately upon removing from the fridge. Butter will start melting immediately and will result in thin spread cookies.
      • No applesauce: It might be tempting to use applesauce in healthy cookies but they will turn out super cakey.
      • No mixer? I made cookies with a mixer and a whisk. If using a whisk, you will just have to whisk it vigorously.
      • Shipping: Bake and cool. Place 2 cookies back to back and wrap with plastic wrap. Then place in a plastic container with a lid, stuffed with tissue so no empty space, inside shipping box and voila. Read more on Sally's Baking Addiction.

      Nutrition

      Serving: 1cookie | Calories: 131kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 121mg | Potassium: 80mg | Fiber: 2g | Sugar: 4g | Vitamin A: 166IU | Calcium: 24mg | Iron: 1mg
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      olena osipov in the studio

      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

      24 comments on “Healthy Oatmeal Cookies

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      1. 5 stars
        Olena, what a great recipe and a fantastic twist to a traditional oatmeal raisin cookies! I love oatmeal, my husband loves chocolate, and my 3 year old daughter had fun helping me make these cookies the night before Christmas. They turned out terrific and everyone loved them including Santa 😉 I will be sure to keep this recipe handy. Thank you!

      2. 5 stars
        Hi again Olena, great recipe! I didn’t have any stevia so tried to compensate with more brown sugar, a 1/2 cup more to be exact. Sweet and still tasted healthy but will buy some powdered stevia for next time. Thanks again!

        1. Hello hello. Glad to hear. It’s such an old recipe I am happy it worked lol. I should remake these myself and maybe without stevia…I don’t really eat it anymore. Do you?

        1. Would you share your vegan cookie recipe with us? I’m going to be baking a lot before Christmas.:)
          Thank you so much, Shobelyn. If I survive the eBook writing I’ll share with you the process.;)

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