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These Healthy Oatmeal Chocolate Chip Cookies are a healthier yet still crazy delicious version of your favorite classic cookies. They are slightly crispy on the outside but perfectly chewy on the inside. This is a cookie recipe you don’t want to miss!
These Healthy Oatmeal Chocolate Chip cookies are so insanely delicious that nobody will believe you when you tell them they are slightly healthier than traditional chocolate chip cookies.
My family loves them. They are nice and chewy yet still soft and perfectly sweet. You will love that these healthy oatmeal cookies with chocolate chips have incredible texture from the combination of oats, walnuts, and chocolate chips.
We also love these 3 Ingredient Pumpkin Chocolate Chip Cookies, a fun yet healthier twist on cookies.
What makes these oatmeal chocolate chip cookies healthy?
These amazing oatmeal cookies are lightened up by using a combination of brown sugar and coconut sugar instead of white sugar. We also included healthy mix-ins like oats, walnuts and dark chocolate chips.
You can easily make them gluten free by using gluten free all purpose flour. To make sugar-free healthy oatmeal chocolate chip cookies you can use a sugar-free sweetener like Munkfruit (I like Lakanto) or Stevia. They have brown sugar and baking sugar options, which I LOVE!
Ingredients you’ll need
How to make healthy oatmeal chocolate chip cookies
- Cream the butter and sugar together then add in the eggs and vanilla.
- Mix up the dry ingredients: Flour, baking soda, cornstarch cinnamon, and salt.
- Combine the wet and dry ingredients.
- Fold in the oats, chocolate chips and walnuts.
- Roll the dough into even-sized balls. I measured mine to about 1.7 ounces using a kitchen scale and they were a perfect size.
- Bake at 350 degrees F for 12-14 minutes until they look slightly undercooked but the edges are starting to turn brown.
- Leave the cookies on the pan and place the pan on a cooling rack. After a few minutes of cooling, press some more chocolate chips into the top of each cookie and sprinkle each with a little sea salt. This makes the cookies look and taste just like bakery-style cookies and makes you look like an all-star baker!.
TIPS FOR MAKING PERFECT OATMEAL CHOCOLATE CHIP COOKIES
- Use room-temperature butter and eggs. TRUST ME! This makes all the difference in the world! If you think you can skip this step and still get perfectly crispy and chewy cookies then you are wrong. Sorry, I know. It can be a little annoying to have to wait to get your eggs and butter to room temp, but just plan and leave them out on the counter for a little while before you make these. You will be oh so grateful!
- Good-quality chocolate chips are a MUST! I used dark chocolate chips since they are slightly healthier and they get nice and melty when you bake the cookies.
- Roll the cookie dough into the same size balls if you can. I used a food scale to measure them just to make sure. A little tedious maybe but they looked much prettier and cooked at the same time so well worth the effort I think. You also want to make the balls higher than the rounder. This allows the cookies to become perfectly round when baked.
- Bake the cookies at 350 degrees F. I have found this to be the perfect temperature that results in crispy yet chewy cookies.
- Let the cookies cool before eating or transferring them to a baking rack. I know it’s hard but they need to cool. Cooling allows the cookies to condense down a little and get even crispier edges. It’s pretty amazing!
Storing and freezing homemade cookies
- These cookies are best if eaten warm but you can store them in an airtight container for up to three days and they are still delicious!
- You can also freeze these cookies. Let them cool completely, layer them in between parchment paper in a freezer-friendly container and store them in the freezer for up to a month. When ready to eat, just defrost on the counter for 7-10 minutes.
Recipe variations and substitutions
- Can you make these dairy-free? I did attempt to sub the regular butter with vegan butter and flax egg in place of the eggs but it was kind of a fail. These dairy-free chocolate chip cookies are the best ones I have tried.
- Make this easy cookie recipe sugar-free and use a Sugar-free replacement like Munkfruit or Stevia.
- Make these gluten-free. You can replace the white flour with all-purpose gluten-free flour. I like Bob’s Red Mill. The cookies will come out slightly less chewy but are still super delicious!
- Add other types of nuts or chocolate chips. Don’t like walnuts? You could also use chopped pecans or even pistachios. White chocolate chips would also work if you don’t have chocolate chips on hand.
More healthy cookie recipes to try:
I hope you love this Healthy Oatmeal Chocolate Chip cookie recipe as much as my family and I did! Please leave a comment and rating below and let me know how they turned out!
Print
Healthy Oatmeal Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 12 people 1x
- Diet: Vegetarian
Description
These Healthy Oatmeal Chocolate Chip Cookies are a healthier yet still crazy delicious version of your favorite classic cookies, slightly crispy on the outside but oh so chewy on the inside. This is a cookie recipe you don’t want to miss!
Ingredients
- 1 cup (2 sticks) unsalted butter (at room temperature)
- 1 cup packed light brown sugar
- ½ cup dark coconut sugar
- 2 large eggs (at room temperature)
- 1 tbsp vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 1 tsp ground cinnamon
- ⅛ tsp salt
- 2 cups old fashioned oats
- 1 cup chocolate chips (plus more for topping)
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Cream the butter and sugars together then add in the eggs and vanilla and mix until fully combined.
- In a separate bowl mix up the flour, baking soda, cornstarch, cinnamon, and salt.
- Slowly add the flour mixture to the wet ingredients. Mix until fully incorporated but make sure not to over-mix. Fold in oats, chocolate chips then the walnuts.
- Roll out the dough into even-sized balls. I made mine about 1.7 ounces each and made them a little higher rather than wider. This recipe makes about 12-15 cookies.
- Place the cookie dough balls about 2 inches apart on the baking sheet and bake for 12-14 minutes until the edges are starting to get crispy and the middle still looks slightly undercooked. Note: If you are making the cookies in batches then cover the remaining dough and put it in the fridge while you are waiting on the rest of the cookies to bake. This will help ensure the batter doesn’t spread when you make the rest of the cookies.
- Once the cookies are done baking remove them from the oven. Leave them on the pan to cool for at least 30 minutes. After a few minutes, press a few more chocolate chips into the top of each and sprinkle each cookie with a little sea salt. This will make the cookies look a little fancier and make you look like a baking superstar!
Serve warm with a nice cold glass of milk and enjoy!
Notes
- You can store these cookies in an airtight container for up to 3 days or freeze them in a freezer-friendly container layered in between parchment paper for up to a month.
- Make these gluten-free. You can replace the white flour with all purpose gluten free flour or oat flour. The cookies will come out slightly less chewy but are still super delicious!
- Add other types of nuts or chocolate chips. Don’t like walnuts? You could also use chopped pecans or even pistachios. White chocolate chips would also work if you don’t have chocolate chips on hand.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
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