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After what seems like a million years, I am finally getting around to updating some recipes that have been on the blog for ages! I started this website back in 2016, if you can believe it, and some recipes needed some reworking, and this recipe was first on my list. Now don’t get me wrong – there was nothing wrong with it before, but it is SO MUCH BETTER now! I have grown so much as a recipe developer, and with that comes learning new things, trying new things and revisiting old work to make sure I am always giving you all the best of the best.
These new wholesome Oatmeal Chocolate Chip Cookies are the perfect treat, not too sweet but sweet enough to satiate that craving! I love offering up recipes that are blood sugar friendly because many of us have quite the sweet tooth, but are tortured by trying to eat healthy and balance the good stuff! These cookies are made with butter, rolled oats, egg, and my fave part of the recipe is the whole wheat flour. It adds a little density without making them heavy. They’re sweetened with coconut sugar, studded with dark chocolate chips, and finished with a sprinkle of flaky sea salt for that bakery-style finish. Let’s get baking!
Here’s what you’ll need to make these healthy oatmeal cookies:
The best oats for oatmeal chocolate chip cookies are old-fashioned rolled oats. They hold their shape during baking and give the cookies that perfect chewy texture. Avoid instant oats or quick oats as they’ll break down too much and make the cookies cakey. These are the oats that I use for nearly everything!!
These are healthy oatmeal cookies thanks to a few key ingredients that might not seem like a big difference, but certainly do make one. Using Coconut sugar keeps them refined sugar-free. Whole wheat flour provides extra fibre and nutrients compared to white flour. Unsweetened coconut adds healthy fats. Dark chocolate chips bring antioxidant-rich indulgence. This combination makes them a better-for-you cookie that doesn’t taste “healthy” at all.
These cookies are as easy to make as they are to eat! Follow these simple instructions for your new favourite cookies:
In the bowl of a standing mixer fitted with the paddle attachment, cream together the egg, room temperature butter, and coconut sugar until smooth and slightly fluffy—this should take about 1–2 minutes. Add the vanilla extract and mix again to combine.
To the wet mixture, add the whole wheat flour, rolled oats, desiccated coconut, baking soda, cinnamon, and salt. Mix until just combined—avoid overmixing to keep the cookies soft. Fold in the dark chocolate chips, saving a few for topping.
Using a ¼ cup scoop, portion out the dough onto a parchment-lined baking sheet. Gently press each cookie flat with your hands and top with additional chocolate chips if desired. Bake at 350°F for 12 minutes until the edges are set and the centers still look soft. Cool on a wire rack and sprinkle with flaky sea salt before serving.
I used a ¼ cup cookie scoop to portion these cookies. I did this because it means that all of my cookies will be the same size and their cooking time will be cohesive. Using the cookie scoop also gives you that bakery-style size – thick and chewy, with golden edges and a soft center! You can make them smaller, but you’ll want to reduce the baking time to about 9-10 minutes.
Store your cooled cookies in an airtight container at room temperature for up to 5 days (if they last that long). They stay soft and chewy, and the flavour even deepens a bit the next day.
These cookies freeze beautifully! To freeze the dough, just scoop, flatten slightly, and freeze in a single layer on a tray. Once frozen, transfer to a zip-top bag. If you want to freeze baked cookies, let them cool completely. Then freeze in an airtight container or bag. Defrost at room temperature or reheat in a low oven.
These healthy oatmeal chocolate chip cookies check all the boxes. They’re chewy and soft in the center, naturally sweetened with coconut sugar, and made with whole wheat flour and rolled oats for a wholesome bite. They’re just sweet enough to satisfy your craving without causing a sugar crash and can easily be made gluten-free. Loaded with dark chocolate chips and warm cinnamon, these are the kind of cookies you’ll want to bake weekly—and I wouldn’t blame you one bit.
Can I use oat flour instead of whole wheat flour? Yes! Use a 1:1 swap for a gluten-free version.
How do I make these cookies vegan? Substitute the butter with vegan butter and the egg with a flax egg (1 tbsp flax + 3 tbsp water).
Can I skip the coconut? Yes, just replace it with a few extra tablespoons of oats.
Don’t forget to leave a comment and rating below! Try these cookies next:
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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6 Responses
Could I used maple syrup?
Thank you xxx
Always! Happy Baking 🙂
Can I substitute the aquafaba with aggwhites?
You absolutely can, can’t wait for you to try these!
Absolutely delicious
Thank you!!!!