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Healthy Oatmeal Chocolate Chip Cookies

Teri-Ann Carty — Tue, 15 Apr 2025 16:23:02 +0000

Home » oatmeal cookies

Healthy Oatmeal Chocolate Chip Cookies

Created by: Teri-Ann Carty

The perfect healthy cookie is here and does exist! These Healthy Oatmeal Chocolate Chip Cookies are soft, chewy, and just sweet enough. Made with whole wheat flour, rolled oats, coconut sugar, and dark chocolate chips, they’re high in fibre, refined sugar free, and easy to make. These are the kind of cookies that you’ll want to make on repeat. Don’t forget the flaky salt on top!

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Healthy Oatmeal Chocolate Chip Cookies

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!

Ingredients in Healthy Oatmeal Chocolate Chip Cookies

Here’s what you’ll need to make these healthy oatmeal cookies:

Egg: Adds moisture and structure to the cookie dough.
Coconut sugar: A lower glycemic alternative to white sugar, using coconut sugar keeps these cookies refined sugar free.
Butter: For richness, flavour, and that classic cookie chew. Use dairy free butter if necessary.
Vanilla: Enhances sweetness and aroma.
Whole wheat flour: Adds fibre and a slight nuttiness. If you want to keep these cookies gluten free, use a gluten free all purpose flour 1:1.
Rolled oats: Create texture and make the cookies feel heartier. Don’t use quick oats or steel cut oats, make sure you’re using rolled oats!
Desiccated unsweetened coconut: Not flakes! Adds chew and richness without sweetness.
Baking soda: Essential for the cookie to lift and rise while baking.
Cinnamon: Adds a warm, cozy background note.
Salt: Balances the sweetness and enhances all the other flavours of these cookies.
Dark chocolate chips: Use the best quality you can find! I love a dark chocolate chip for this recipe, but if you prefer semi sweet chocolate chips, go for it!
Flaky sea salt: Optional but recommended for topping and finishing these cookies bakery style!

What Are the Best Oats To Use For 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!!

What Makes These Oatmeal Cookies Healthy?

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.

How to Make Healthy Oatmeal Chocolate Chip Cookies

These cookies are as easy to make as they are to eat! Follow these simple instructions for your new favourite cookies:

Mix the Wet Ingredients

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.

Add the Dry Ingredients

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.

Shape and Bake

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.

How Large Do I Make the Cookies?

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.

How to Store Oatmeal Chocolate Chip Cookies

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.

How to Freeze Oatmeal Chocolate Chip Cookies

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.

Healthy Oatmeal Chocolate Chip Cookie Tips

Use room temperature butter and eggs for even mixing.
Don’t overbake! The cookies should look slightly underdone when you pull them out.
For a gluten-free version, substitute with a 1:1 gluten-free baking flour or oat flour.
Use high-quality chocolate—it really makes a difference.

Why You’ll LOVE These Healthy Oatmeal Chocolate Chip Cookies

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.

Healthy Oatmeal Chocolate Chip Cookies FAQ

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.

Did you make these cookies?

Don’t forget to leave a comment and rating below! Try these cookies next:

Oatmeal Butterscotch Cookies

Kitchen Sink Cookies

Black Tahini Brown Butter Chocolate Chunk Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Healthy Oatmeal Chocolate Chip Cookies

Course Dessert

Cuisine Canadian

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 169kcal

Author Teri-Ann Carty

Equipment

stand mixer
cookie sheet
oven
spatula
measuring cups and spoons

Ingredients

1 egg room temperature
½ cup coconut sugar
½ cup butter room temperature
1 tsp vanilla
¾ cup whole wheat flour
1 cup oats
½ cup desiccated unsweetened coconut not large flakes
½ tsp baking soda
1 tsp cinnamon
½ tsp salt
½ cup dark chocolate chips + more for topping
flaky salt for garnishing

US Customary - Metric

Instructions

Preheat oven to 350. Line a cookie sheet with parchment paper.
In a standing mixer fitted with the paddle attachment, cream together egg, sugar and butter.
Add vanilla and mix again.
Add in dry ingredients and mix until combined.
Fold in chocolate chips.
Use a 1/4 cup cookie scoop to measure out cookies. Press them flat with your hands. Top each cookie with more chocolate chips.
Bake for 12 minutes. Let them cool on a wire rack.
Store in an air-tight container.

Notes

I used whole wheat flour for these cookies but you could use all-purpose, oat flour OR gluten-free AP flour if you prefer!

Nutrition

The post Healthy Oatmeal Chocolate Chip Cookies appeared first on Teri-Ann Carty.

Oatmeal Butterscotch Cookies

Teri-Ann Carty — Wed, 26 Feb 2025 09:00:40 +0000

Home » oatmeal cookies

Oatmeal Butterscotch Cookies

Created by: Teri-Ann Carty

If you love Oatmeal Cookies but want a high-protein dessert that’s easy to make, you’re in the right place! These Oatmeal Butterscotch Cookies are soft, chewy, and loaded with butterscotch chips, warm cinnamon, and a touch of sea salt. Made with oat flour, gluten-free oats, and Botanica protein powder, they are the perfect balance of sweet and salty, while also being a better-for-you treat. Best of all? No chill time—just mix, scoop, and bake!

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The Best Oatmeal Butterscotch Cookies Recipe

If you’re looking for a no fuss but delicious dessert, you need to make these Oatmeal Butterscotch Cookies! I LOVE oatmeal cookies, they are a longtime favorite (if you haven’t noticed from my previous oatmeal cookies recipes) and what you might not know is that I also love butterscotch. It was kind of a surprise to me that it took me this long to create these cookies however here we are! I have been experimenting with this recipe for quite some time and when I first started attempting this cookie I was not making it with protein. Then I thought – I adore high protein desserts, I kind of feel like they are super counterproductive otherwise. If I’m gonna have dessert – make it healthy!!

That’s where my favorite Botanica Protein Powder comes into play. Cookies, and well sweets in general are a weakness of mine. I can never seem to stop at one so knowing that I always try to make mine a little on the healthier side. You all know how much I love protein and I especially love high protein desserts. I truly love this protein powder for baking, it just blends in so seamlessly and the flavor actually enhances the recipe, rather than needing to mask it. I’ve used Botanica in countless dessert recipes (including my Chocolate Buttercream Cake) and it just makes sense! These cookies are no exception! They are so easy to make, you don’t need to chill the dough and they make the house smell incredible! Chewy, soft, buttery, and packed with protein what more could you want from a cookie?

These Are the Best Oatmeal Scotchies, And Here’s Why!

I love cookies. It’s a weakness. And let’s be real—I can never stop at just one. That’s why I try to make mine a little healthier while still being absolutely delicious. Adding Botanica protein powder to these cookies is what takes them from delicious to delicious AND nutritious! If you’re a fan of oatmeal cookies you’re going to love these. They’ve got the perfect chewy texture, crisp edges, and that rich, buttery butterscotch flavor we all love. And because I loathe having to chill cookie dough, I made sure these are no-chill, no-fuss, and quick to bake.

Ingredients For Oatmeal Butterscotch Cookies

Egg: Binds everything together for the perfect texture. If you want to make these cookies vegan, make a flax egg instead.
Brown Sugar: Adds moisture and deep caramel flavor. Brown sugar also helps make the cookies ultra chewy which is essential to an oatmeal cookie in my opinion!
Coconut Oil: Keeps the cookies soft while adding richness. Swap for olive oil if that’s all you have on hand.
Vanilla Extract: Enhances the butterscotch flavor and adds depth to the overall flavor.
Oat Flour: A gluten-free alternative that gives these cookies a tender bite. You can make your own flour by blending oats.
Gluten-Free Oats: The necessary base of any good oatmeal cookie!
Botanica Protein Powder: My very favourite plant based protein that blends perfectly into these cookies.
Cinnamon: Adds warmth and depth to the butterscotch oatmeal cookies.
Baking Soda: Helps the cookies spread and stay soft.
Sea Salt: Balances the sweetness of the butterscotch chips.
Butterscotch Chips: The star of the show! Sweet, creamy, and rich.
Sesame Seeds: Adds an unexpected crunch and extra protein.
Flaky Sea Salt: A finishing touch that makes these oatmeal scotchies even more addictive.

How to Make Oatmeal Butterscotch Cookies

Preheat & Prep

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Mix Wet Ingredients

In a large bowl, whisk together the coconut oil, egg, brown sugar, and vanilla extract until smooth.

Combine Dry Ingredients

In a separate bowl, whisk together the oat flour, gluten-free oats, Botanica protein powder, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet, stirring until just combined. Fold in ¾ of the butterscotch chips.

Shape Cookies

Use an ice cream scoop or cookie scoop to portion out the cookie dough. Roll each dough ball in sesame seeds for extra crunch. Place the dough balls on the baking sheet, spacing them 2 inches apart. Lightly flatten each one and press the remaining butterscotch chips on top.

Bake

Bake for 12-14 minutes, until the cookies are golden brown and slightly crisp on the edges.

Cool & Enjoy

Let the oatmeal butterscotch cookies cool completely before storing (if they last that long!).

General Tips for Making These Oatmeal Butterscotch Cookies

Use Room Temperature Ingredients: This helps everything mix smoothly for the best texture.
No Butterscotch Chips? Swap in chocolate chips or a mix of both!
Make Your Own Oat Flour: Simply blend old-fashioned oats in a food processor until fine.
Don’t Overbake! These cookies continue baking after being removed from the oven, so take them out when they look slightly underdone.

How to Freeze Oatmeal Butterscotch Cookies

These oatmeal butterscotch cookies are easy to freeze. If you want to freeze the dough, scoop it into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a zip-top bag and store them in the freezer for up to three months. If you prefer to freeze baked cookies, let them cool completely before placing them in an airtight container and freezing for up to three months. When you’re ready to enjoy, simply let the cookies thaw at room temperature or reheat them in a 350°F oven for a few minutes to restore that fresh-from-the-oven texture!

Storing Oatmeal Scotchies

To keep your oatmeal butterscotch cookies fresh you can put them in an airtight container for up to five days at room temperature. If you want them to last longer, store them in the fridge for up to two weeks.

Why You’ll LOVE These Soft and Chewy Oatmeal Butterscotch Cookies

From one oatmeal cookie fanatic to another (assuming you are!) these cookies are amazing. You’ll absolutely fall in love with these soft and chewy oatmeal butterscotch cookies for so many reasons! They are high in protein and gluten-free, thanks to Botanica protein powder and oat flour, making them a more nutritious option without sacrificing flavor. Their crispy edges and a tender center are to die for. The combination of butterscotch chips and flaky sea salt creates an irresistible sweet-and-salty bite. Best of all, there’s no chill time required, so you can whip up a batch in under 30 minutes and enjoy them fresh out of the oven!

Other Cookies You Should Make!

If you love these oatmeal butterscotch cookies, try these next:

Carrot Cake Cupcakes

Blueberry Croissant Baked Protein Oats

Banana Cassava Oat Pancakes

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Oatmeal Butterscotch Cookies

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 192kcal

Author Teri-Ann Carty

Equipment

cookie sheet
oven

Ingredients

1 egg
½ cup brown sugar
¼ cup coconut oil melted
1 tsp vanilla
¾ cup oat flour*
½ cup gluten free oats
¼ cup Botanica protein powder
½ tsp cinnamon
½ tsp baking soda
¼ tsp sea salt
½ cup butterscotch chips*
¼ cup sesame seeds
flaky sea salt

US Customary - Metric

Instructions

Preheat oven to 350 degrees and line a cookie sheet with parchment paper or silicone non-stick mat.
Add oil, egg, sugar and vanilla to a large bowl and whisk vigorously to combine.
To a seperate bowl whisk together dry ingredients.
Add dry to wet combining until almost combined. Mix in 3/4 of the butterscotch chips until fully mixed.
Use a ice cream scoop to form balls of dough. Add sesame seeds to a small bowl.
Roll dough into seeds and place on the cookie sheet at least 2 inches apart as they will spread
Lightly flatten each ball and press extra chips onto the top.
Bake for 12-14 minutes until lightly golden brown.
Let cookies cool completely.
Store in an airtight container.

Notes

Make oat flour by adding oats to a blender!
Want to make these with chocolate chips? Go for it!
You could also add any chopped nuts or dried fruit if you desire.

Click here to grab your Botanica Health Protein Powder

Nutrition

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Tahini Oatmeal Chocolate Chip Cookies

Teri-Ann Carty — Fri, 20 Oct 2023 08:00:09 +0000

Home » oatmeal cookies

Tahini Oatmeal Chocolate Chip Cookies

Created by: Teri-Ann Carty

Unveiling the revamped Tahini Oatmeal Chocolate Chip Cookies! A fusion of oats, tahini, and chocolate, these cookies are a testament to wholesome indulgence. Gluten-free, optionally vegan, and perfectly sweet - a must-try treat.

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Cookies have been my comforting companion through many seasons of life. Each bite, imbued with warmth and flavor, often takes me on a journey down memory lane, reminding me of times where life’s simple pleasures were the moments that mattered most. And as life’s chapters unfolded and evolved, so did my approach to these delightful treats.

Transitioning from the bustling environment of restaurants to serene evenings, I made a conscious decision regarding my dietary choices. If I craved sweetness, I took the reins into my own hands, ensuring that what I consumed was both delightful and nourishing. This thought process birthed the idea of Tahini Oatmeal Chocolate Chip Cookies.

Why, you ask, is this recipe special? Tahini, predominantly recognized for its role in savory dishes, emerges as the star ingredient here, bringing a rich, nutty depth to the cookies.

While oatmeal, with its rustic texture, complements the creaminess of tahini, chocolate chips bring that familiar sweet comfort we all seek in a cookie. Moreover, the ingredients come together seamlessly, ensuring that even those new to baking can achieve perfection.

In life, we often seek moments that ground us, bringing a sense of peace and joy. The act of baking these Tahini Oatmeal Chocolate Chip Cookies does just that for me. As they emerge, golden-brown and fragrant from the oven, I’m reminded of the beauty of simple ingredients and the magic they create when blended with love. Dive into this culinary adventure, and let each bite be a reminder of the joys of creation and indulgence. Happy baking!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Tahini Oatmeal Chocolate Chip Cookies

Cookies have got to be one of my greatest (current) weaknesses. I have made cookies an acceptable daily treat ever since getting sober. I would get home from a long day at the restaurant and instead of ploughing back a bottle of wine I would make myself an herbal tea and have a couple of cookies. When you start to release toxic behaviours and take on new routines it’s paramount to lead with love always and that time after work was certainly a gift of self love. I loved that time to myself.

Course Desserts & Sweets

Cuisine Canadian

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 198kcal

Author Teri-Ann Carty

Equipment

oven
ice cream scoop
baking sheet

Ingredients

1 cup gluten free rolled oats
¾ cup almond flour
⅓ cup tahini
¼ cup + 1 tbsp maple syrup
½ tsp vanilla
1 tsp maca optional
1 tsp cinnamon
½ tsp baking soda
½ tsp salt
1 egg or flax egg if vegan
¼ cup dairy free chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 350. Place a sheet of parchment on a cookie sheet.
In a medium sized bowl whisk egg, maple syrup, tahini and vanilla together until well combined.
Add in maca, cinnamon, salt and baking soda, stir until combined.
Add almond flour and oats and stir until fully mixed. Fold in chocolate chips. I got 10 medium sized cookies out of the batter.
Bake for 10 minutes, then bang the pan a couple of times to make the cookies flatten slightly. Continue to bake for another 4-5 minutes until slightly golden brown. While cookies are hot, sprinkle flaky sea salt on top.
Allow the cookies to cool slightly before eating.

Nutrition

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