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
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 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.
How To Make Oatmeal Chocolate Chip Cookies
- 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.
- Dry Ingredients – Add the rolled oats, oat flour, coconut sugar, baking soda, and salt to a bowl. Mix together then set aside.
- 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.
- 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.
- 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.
More Oat Recipes To Try
I love using oats in my baking recipes! Here are some favorites:
- Banana Cranberry Breakfast Cookies – an easy grab-and-go breakfast cookie idea. My husband loves these with his morning coffee.
- Carrot Cake Bites – These taste just like real carrot cake! Made with healthier ingredients, including oat flour.
- Banana Oatmeal Muffins – A very popular recipe on my blog. These make easy breakfast muffins.
- Chocolate Baked Oat Donuts – These are incredibly delicious. They’re gluten-free and sugar-free too!
- Strawberry Rhubarb Crisp – This classic dessert has a healthier twist with no refined sugar. It’s gluten-free and uses oats as the base of the recipe. I love serving this with greek yogurt. Yum!
- 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.
- 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.