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Oatmeal Chocolate Chip Cookies

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Oatmeal chocolate chip cookies remind me of the classic cookies my mom used to make but with a healthier upgrade. These cookies are gluten-free, nut-free, contain no refined flour and no refined sugar. See just how easy it is to make these cookies below.

oatmeal chocolate chip cookies on a white plate

Oatmeal Chocolate Chip Cookies

These oatmeal cookies are deeelicious! They’re a classic that I remember as a child, but with a healthier upgrade, and waay less sugar! Don’t worry though, they still taste so good.

Today I’m using old-fashioned rolled oats to make the cookies and no refined white flour which is used in classic cookie recipes. Whole rolled oats are a whole grain, they’re gluten-free and contain fiber, protein, magnesium, potassium and omega-3 fatty acids (source).

I’m also using coconut sugar to sweeten these cookies. This sugar is my go-to sweetener for baking recipes. It’s made from coconut palm sap and has a lower glycemic index than regular refined sugar. If you prefer to use regular brown sugar, that will work too. Or if you want these cookies to be sugar-free, you can use lakanto monk fruit sweetener along with sugar-free chocolate chips.

oatmeal chocolate chip cookies piled in a glass container

Oatmeal Chocolate Chip Cookie Ingredients

To make these oatmeal chocolate chip cookies you’ll need a few simple ingredients. I’ve also included some substitutions here:

  • Old Fashioned Rolled Oats – I use sprouted rolled oats that are gluten-free and just love ’em! (they’re also made in a peanut-free facility for anyone with nut allergies).
  • Coconut Sugar – To sweeten the cookies I used coconut sugar. Alternatively, you can also use brown sugar or make these sugar-free with lakanto monkfruit sweetener.
  • Chocolate Chips – Look for 70% dark chocolate chips which will have minimal refined sugar added to them and will be primarily made from cacao.
  • Milk – You can use regular milk, dairy-free milk (oat, almond, hemp, coconut etc) or water.
  • Coconut Oil – I used melted coconut oil that was warm, not hot. You can also use melted butter or another oil like avocado oil, grapeseed oil etc.
  • Other Ingredients – You’ll also need baking soda, salt, 1 egg, and vanilla extract.
four oatmeal cookies stacked on top of eachother

How To Make Oatmeal Chocolate Chip Cookies

  1. Make Oat Flour – You’ll need 1 cup of oat flour. You can easily make your own in a blender or food processor using my homemade oat flour instructions. Making your own oat flour is much cheaper than buying it from the store. It’s super easy too.
  2. Dry Ingredients – Add the rolled oats, oat flour, coconut sugar, baking soda, and salt to a bowl. Mix together then set aside.
  3. Wet Ingredients – Add the milk, melted coconut oil, 1 egg and vanilla extract to a bowl. Mix those together and pour them into the dry ingredients bowl. Stir together to create the cookie batter. It should be a little runnier than a normal cookie batter.
  4. Add Chocolate Chips – Fold the chocolate chips into the batter. Use a spoon or cookie scoop to add the batter to a baking sheet lined with parchment paper. Bake at 375°F for 10-12 minutes. Remove from oven and let sit on the baking sheet for 10 minutes before placing them on a cookie rack.
  5. Storage – Add the breakfast cookies to an airtight container and store in the fridge for up to 1 week. These cookies can also be frozen for up to 3 months.
oatmeal chocolate chip cookies on a wood cutting board with kitchen towel behind it

More Oat Recipes To Try

I love using oats in my baking recipes! Here are some favorites:

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Oatmeal Chocolate Chip Cookies

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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 18 cookies



  • Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
  • In a blender, add 1 cup of oats and blend until it turns into a flour consistency (see full instructions here).
  • In a large bowl, add the 1 cup of oat flour along with 1 cup old fashioned rolled oats, coconut sugar, baking soda, and salt to a large bowl. Mix together.
  • In a medium bowl add the milk, melted coconut oil, (or unsalted butter), egg, and vanilla extract. Mix together.
  • Pour the wet ingredients into the dry ingredients and mix to create the oat batter. It will be runnier than normal cookie batter.
  • Gently fold in the chocolate chips and stir 2-3 times.
  • Use a spoon or cookie scoop to create mounds of cookie batter on a baking sheet. Bake for 10-12 minutes. Remove from oven and let sit 10 minutes on the baking sheet, then add to a rack to cool completely.

Recipe Notes:

  • Storage: Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
  • This cookie batter is runnier than a normal cookie batter. You can use a spoon or cookie scoop to add it to the baking sheet in mounds. 

The nutritional information provided is an estimate and is per serving.

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