I created soft, chewy oatmeal chocolate chip cookies with no refined sugar so indulgent you would never guess they’re clean eating.

Jump to Recipe

I am obsessed with these oatmeal chocolate chip cookies because they taste like a treat, not a health project. I love that they stay soft and chewy and actually satisfy my chocolate cravings.

The touch of pure maple syrup gives each bite real depth. And the pockets of dark chocolate chips melt into glorious messes that make me weak-kneed.

But they still feel clean, just honest ingredients doing their job. I reach for them on busy mornings, late-night snack missions, and when I need something reliably delicious.

Zero guilt. Just bliss.

Every bite satisfies me and keeps me coming back.

Ingredients

Print Recipe (No Advertisments)

Rolled oats: hearty chew and whole-grain goodness, keeps cookies satisfying.
Oat flour: makes them tender and slightly cakey, gluten-friendly.
Baking soda: helps them spread a bit and brown nicely.
Baking powder: gives a gentle lift so they’re not flat.
Sea salt: wakes up sweetness and balances the chocolate.
Cinnamon: warm hint of spice, cozy and comforting.
Coconut oil: adds moisture and subtle tropical nuttiness.
Maple syrup: natural sweetener that keeps things soft and sticky.
Coconut sugar: adds chew and a touch of caramel flavor.
Egg: binds everything together and gives structure.
Vanilla: rounds flavors, makes them taste more homemade.
Applesauce: keeps cookies soft, lowers fat while adding moisture.
Banana: (alternative) adds natural sweetness and softness, slightly fruity.
Dark chocolate chips: bittersweet pockets, makes each bite indulgent.
Chopped nuts: crunchy contrast and a bit of healthy fat.

Ingredient Quantities

1 1/2 cups old fashioned rolled oats

1 cup oat flour (or finely ground oats)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine sea salt

1 teaspoon ground cinnamon

1/3 cup coconut oil, melted (or avocado oil)

1/3 cup pure maple syrup

1/4 cup coconut sugar (optional for extra chew)

1 large egg, room temperature (or flax egg for vegan)

1 teaspoon vanilla extract

2 to 3 tablespoons unsweetened applesauce or mashed banana (helps keep them soft)

3/4 cup dark chocolate chips (or dairy free chips)

1/2 cup chopped walnuts or pecans, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

2. In a large bowl stir together 1 1/2 cups old fashioned rolled oats, 1 cup oat flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, and 1 teaspoon ground cinnamon until evenly mixed.

3. In a medium bowl whisk 1/3 cup melted coconut oil, 1/3 cup pure maple syrup, and 1/4 cup coconut sugar (optional) until smooth. Add 1 large room temperature egg or flax egg, 1 teaspoon vanilla extract, and 2 to 3 tablespoons unsweetened applesauce or mashed banana; mix well.

4. Pour the wet ingredients into the dry ingredients and fold together gently until just combined; avoid overmixing or the cookies will get tough.

5. Fold in 3/4 cup dark chocolate chips and 1/2 cup chopped walnuts or pecans if using. Taste a tiny bit of batter if you must, but remember it has egg unless you used a flax egg.

6. If the dough seems very loose chill it in the fridge for 15 to 30 minutes. This makes scooping easier and helps the cookies hold their shape. If dough is too dry add another teaspoon or two of applesauce.

7. Scoop rounded tablespoons of dough onto prepared sheets, spacing about 2 inches apart. Flatten each ball slightly with your fingers or the back of a spoon so they spread evenly.

8. Bake one sheet at a time in the middle rack for 9 to 12 minutes, until edges are set and centers still look slightly soft. They continue to firm up as they cool.

9. Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. For extra chew store them in an airtight container with a slice of bread for up to 3 days.

10. Tips and hacks: use ripe banana for more sweetness, use melted coconut oil that is warm not hot, don’t overbake if you want chewy cookies, and if you want vegan use a flax egg and dairy free chips.

Equipment Needed

1. Oven (set to 350°F / 175°C)
2. Two baking sheets (or more if you like)
3. Parchment paper or silicone baking mats
4. Large mixing bowl and medium mixing bowl
5. Measuring cups and measuring spoons
6. Whisk and rubber spatula (or wooden spoon)
7. Tablespoon or small cookie scoop for portioning dough
8. Wire cooling rack

FAQ

Q: Can I make these cookies gluten free? A: Yes, use certified gluten free oats and gluten free oat flour. Make sure any chocolate chips are labeled gluten free too, some brands cross contaminate.

Q: How do I make them vegan? A: Swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) and use dairy free chocolate chips. Coconut oil and maple syrup are already vegan so you’re good there.

Q: My cookies turned out too dry or crumbly, what went wrong? A: Likely overbaked or not enough wet ingredients. Try adding the extra tablespoon of applesauce or banana, bake a minute or two less, and don’t press them flat before baking so they stay moist inside.

Q: Can I skip the coconut sugar or maple syrup? A: Don’t skip the maple syrup, it adds moisture and sweetness. You can omit coconut sugar but the cookies will be less chewy and a bit less sweet.

Q: How do I store them so they stay soft? A: Store in an airtight container at room temp for 3 days, or freeze for up to 3 months. To keep them soft, add a slice of bread or a few apple slices in the container, they help keep moisture in.

Q: Can I make the dough ahead or bake from frozen? A: Yes, you can refrigerate the dough up to 48 hours or freeze scooped dough balls for a month. Bake frozen dough adding 2 to 4 extra minutes to the bake time until edges are golden.

Easy & Healthy Oatmeal Chocolate Chip Cookies Recipe Substitutions and Variations

Old fashioned rolled oats / oat flour: swap with 1 1/2 cups or 1 cup of whole wheat flour plus 1/2 cup quick oats for texture. If you need gluten free, use certified gluten free oat flour or rice flour but cookies may be a bit crumblier.
Coconut oil: use equal amount of melted butter for richer flavor, or use light olive oil or sunflower oil if you want a neutral taste. If you use butter they’ll brown a bit faster so watch the bake time.
1 large egg: replace with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) for vegan baking, or use 1/4 cup silken tofu blended smooth for extra chewiness.
Pure maple syrup / applesauce: swap maple syrup with honey or brown rice syrup 1:1 (not vegan if honey). If you need to skip applesauce, use mashed banana 1:1 but expect a faint banana flavor and slightly more browning.

Pro Tips

1. Chill the dough for at least 15 minutes if it’s shaggy or spreading too much. Cold dough holds shape better and gives you thicker, chewier cookies, so don’t skip this step if you want that fudgy center.

2. Toast the nuts and lightly press a few extra chocolate chips onto each cookie right after they come out of the oven. Toasting boosts flavor and pressing chips on while warm gives those glossy melty spots. Just be careful not to burn the nuts, they toast fast.

3. Watch the edges not the clock. Pull them at 9 minutes if the edges look set and the centers are still a little soft; they firm up as they cool. Overbaking is the quickest way to dry them out.

4. For best texture measure oats by weight or squeeze the cup a little if your oats are super fluffy, and if the dough seems dry add applesauce a teaspoon at a time. Also storing with a slice of bread keeps them chewy, or warm them 8-10 seconds in the microwave for that fresh-baked feel.

Easy & Healthy Oatmeal Chocolate Chip Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I created soft, chewy oatmeal chocolate chip cookies with no refined sugar so indulgent you would never guess they're clean eating.

Servings

servings

Calories

269

kcal

Equipment: 1. Oven (set to 350°F / 175°C)
2. Two baking sheets (or more if you like)
3. Parchment paper or silicone baking mats
4. Large mixing bowl and medium mixing bowl
5. Measuring cups and measuring spoons
6. Whisk and rubber spatula (or wooden spoon)
7. Tablespoon or small cookie scoop for portioning dough
8. Wire cooling rack

Ingredients

1 1/2 cups old fashioned rolled oats
1 cup oat flour (or finely ground oats)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/3 cup coconut oil, melted (or avocado oil)
1/3 cup pure maple syrup
1/4 cup coconut sugar (optional for extra chew)
1 large egg, room temperature (or flax egg for vegan)
1 teaspoon vanilla extract
2 to 3 tablespoons unsweetened applesauce or mashed banana (helps keep them soft)
3/4 cup dark chocolate chips (or dairy free chips)
1/2 cup chopped walnuts or pecans, optional

Directions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
In a large bowl stir together 1 1/2 cups old fashioned rolled oats, 1 cup oat flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, and 1 teaspoon ground cinnamon until evenly mixed.
In a medium bowl whisk 1/3 cup melted coconut oil, 1/3 cup pure maple syrup, and 1/4 cup coconut sugar (optional) until smooth. Add 1 large room temperature egg or flax egg, 1 teaspoon vanilla extract, and 2 to 3 tablespoons unsweetened applesauce or mashed banana; mix well.
Pour the wet ingredients into the dry ingredients and fold together gently until just combined; avoid overmixing or the cookies will get tough.
Fold in 3/4 cup dark chocolate chips and 1/2 cup chopped walnuts or pecans if using. Taste a tiny bit of batter if you must, but remember it has egg unless you used a flax egg.
If the dough seems very loose chill it in the fridge for 15 to 30 minutes. This makes scooping easier and helps the cookies hold their shape. If dough is too dry add another teaspoon or two of applesauce.
Scoop rounded tablespoons of dough onto prepared sheets, spacing about 2 inches apart. Flatten each ball slightly with your fingers or the back of a spoon so they spread evenly.
Bake one sheet at a time in the middle rack for 9 to 12 minutes, until edges are set and centers still look slightly soft. They continue to firm up as they cool.
Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. For extra chew store them in an airtight container with a slice of bread for up to 3 days.
Tips and hacks: use ripe banana for more sweetness, use melted coconut oil that is warm not hot, don’t overbake if you want chewy cookies, and if you want vegan use a flax egg and dairy free chips.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.