healthy oatmeal chocolate chip cookies
Looking for a delicious oatmeal chocolate chip cookie recipe that packs whole grains and other real ingredients? Have your cookie and eat it, too! Get the best of both worlds with these Healthy Oatmeal Cookies — something healthy and something sweet.
Cookie lovers, we’ve got DOZENS of healthy cookie recipes here on Fit Foodie Finds. Starting with these healthy oatmeal cookies with mini chocolate chips. Enjoy!
We’ve been on a mission these past few weeks to figure out a way to make a healthier version of oatmeal cookies. And to be completely honest, we totally winged this recipe the first time we tested it. We knew we had a few must haves for these healthy oatmeal cookies before we started, and then just built from there.
Healthy Oatmeal Cookies Must Haves
- Made with some kind of whole wheat flour
- Made “healthier” by lowering the amount of sugar we used
- Be chewy, not crunchy
- Involve chocolate
And to achieve this, we looked to our baking pantry staples that we try to have on hand at all times:
Healthy Baking Pantry Staples
- Rolled Oats
- White Whole Wheat Flour
- Mini Chocolate Chips
- All Natural Peanut Butter
- Maple Syrup
- Vanilla Extract
Oats into Oat Flour
Oat flour can be expensive, and also quite hard to find in many major grocery stores, which is why we’re big fans of making oat flour at home. Trust us, it’s easy! And comes in so handy for these healthy oatmeal cookies. Simply place yourin a or food processor, and lightly pulverize to give them a rough chop.
The other alternative for making these healthy oatmeal cookies is to use quick cooking oats, which will give essentially the same texture as lightly pulverized oats.
Healthy Cookie Swaps
Classic oatmeal cookies involve LOTS of brown sugar and butter. We started by playing with different ways to sweeten the cookies, as well as using part coconut oil and part butter. Let’s just say that the first three batches of these cookies that we tested were hard as bricks. We could have used them as hockey pucks..if we played hockey.
We took multiple trips to the grocery store, and on round #8 we nailed it. We discovered that cookies are better with a little butter and that it’s A-OK to use a little brown sugar (just not a TON). We found that using mini chocolate chips left smaller air pockets in the cookies, which allowed them to stay a bit more moist.
We also realized we were totally over whipping the eggs and that you must use quick oats or pulse the oats in a food processor a bit before you start mixing up a batch of cookies–it seriously made a world of difference!
We just developed these healthy oatmeal cookies 2 weeks ago and we’ve already made them five times for friends + events. It is definitely a new favorite in the Fit Foodie kitchen. Enjoy!
How to Store Oatmeal Cookies
Keep these cookies in an air-tight container at room temperature for up to 5 days, making sure they fully cool before storing.
Can you Freeze Cookies?
Absolutely! These healthy oatmeal cookies will keep in the freezer for up to 3 months. Simply store in an air-tight container (large Ziplocs work great for this!), and write the date you made the cookies + the name of the cookies on the bag before placing in the freezer.
Thawing Healthy Oatmeal Cookies
Thaw these cookies at room temperature overnight, or if you’re in a pinch for a healthy oatmeal cookie right now, remove a cookie from the freezer and place in the microwave for 1 minute on defrost, or until it’s chewy and delicious.
- 1.5 cups rolled oats, lightly pulverized (or quick cooking oats)
- 1 cup white whole wheat flour
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- pinch salt
- 1/2 cup mini chocolate chips
- 1/2 cup non-salted butter
- 1 cup organic brown sugar, packed
- 1 egg, large
- 1 teaspoon vanilla extract
- Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- Place oats into a food processor and blend for 15-20 seconds to lightly pulverize, shredding them into smaller pieces. If you’re using quick cooking oats, omit this step.
- Add oats and the rest of the dry ingredients into a medium size bowl and mix well. Set aside.
- In a separate large bowl, cream butter and brown sugar together with a hand mixer.
- Add egg and continue mixing. Scrape the sides of the bowl, add vanilla, and mix until light and fluffy.
- Slowly add dry ingredients (everything but the chocolate chips) to wet ingredients, 1/4 cup at a time, mixing on low. Last, fold in mini chocolate chips.
- Using a tablespoon cookie scoop, roll dough into ball and slightly flatten between your palms. Place on cookie sheet and bake for 10-12 minutes.
- Remove cookies from oven, let cool, and enjoy!
Serving Size: 1 cookie Calories: 122 Sugar: 10 Fat: 5 Carbohydrates: 18 Fiber: 1 Protein: 2