Healthy Oatmeal Chocolate Chip Cookies

5

5

Save to FavoritesPrintJump to Recipe

This post may include affiliate links. Thank you for your support.

These healthy oatmeal chocolate chip cookies are made with whole wheat flour, coconut sugar and coconut oil and applesauce instead of butter. They’re soft, chewy, absolutely delicious and super easy to whip up.

I have a few oatmeal cookie recipes on the blog like these peanut butter oatmeal cookies and oatmeal raisin cookies, but I have never shared a classic oatmeal chocolate chip cookie recipe before… that is until now!

In true EBF fashion I did make a few changes to make these cookies a tad healthier. I used whole wheat pastry flour instead of regular white flour, only 1/2 cup of sugar and applesauce to replace some of the oil. The end result is a delicious cookie that has an irresistible chewy and soft texture. I can’t wait for you to try them!

Overhead view of a few chocolate chip oatmeal cookies stacked around each other.

Why You’ll Love These Cookies

  • Everyone needs a classic oatmeal chocolate chip cookie recipe in their back pocket!
  • They’re made healthier with whole wheat flour, less sugar and applesauce replacing some of the oil.
  • They come together in no time at all and no chilling of the dough is required!
Ingredients measured out to make Healthy Oatmeal Chocolate Chip Cookies: whole wheat pastry flour, rolled oats, chocolate chips, egg, vanilla, coconut sugar, applesauce, coconut oil, cinnamon, baking powder, sea salt and baking soda.

Ingredients Needed

  • whole wheat pastry flour – a whole grain, nutrient-dense flour that produces lighter, softer baked goods. It also has less gluten than regular whole wheat flour. My go-to brand is Bob’s Red Mill whole wheat pastry flour.
  • rolled oats – can’t have oatmeal cookies without the oats! My go-to brand is Bob’s Red Mill rolled oats.
  • egg – helps provide structure to the cookies.
  • melted coconut oil – instead of butter, we’re using coconut oil. You want the oil to be in a liquid state so warm it a bit if necessary.
  • applesauce – we’re substituting some of the oil with applesauce. You can use store-bought or make your own applesauce at home.
  • coconut sugar – to keep things refined sugar-free we’re using coconut sugar instead of white sugar.
  • baking soda, baking powder and salt – baking essentials.
  • cinnamon – the perfect spice for these oatmeal chocolate chip cookies.
  • vanilla extract – a flavor enhancer.
  • chocolate chips I really like Lily’s chocolate chips because they’re dairy-free and lower in sugar. I also really like the Enjoy Life dark chocolate chips which are allergen-friendly.
Collage of 8 photos showing the steps to make Healthy Oatmeal Chocolate Chip Cookies: mixing the batter and then flattening the cookie dough balls on a cookie sheet to bake.

How to Make

Preheat oven to 350°F and line a baking tray with parchment paper or spray with cooking spray. In a large bowl stir together dry ingredients: flour, oats, baking soda, baking powder, cinnamon and sea salt. In a medium bowl whisk together wet ingredients: egg, coconut oil, applesauce, coconut sugar and vanilla extract.

Add wet mixture to dry ingredients and stir to combine. Gently fold in chocolate chips. Using a cookie scoop or Tablespoon drop dough onto prepared cookie sheet. Press cookie dough balls down into a cookie shape with a spoon or your fingers. Bake for 9-10 minutes. Let cookies cool slightly and then transfer to a wire rack to finish cooling.

A hand holding up a healthy chocolate chip oatmeal cookie.

Substitutions & Notes

  • Flour: If you don’t have whole wheat pastry flour on hand, you can use all-purpose flour or a blend of all-purpose and regular whole wheat flour. I haven’t tried these cookies with gluten-free flour, but I bet a 1:1 gluten-free all-purpose flour would work as a substitute. My favorite gluten-free flour is Bob’s Red Mill gluten-free 1:1 all-purpose flour.
  • Rolled oats: If you’re in a pinch, quick oats will work just fine. But, if you want that classic chewy oatmeal cookie texture, I highly recommend using rolled oats. And, if you’re gluten-free, make sure to use gluten-free rolled oats.
  • Egg: I haven’t tested these cookies with a vegan substitute like a flax egg, so if you end up trying it let me know in the comments below!
  • Coconut oil: Melted butter or any neutral oil like olive oil or avocado oil will work as a substitute.
  • Applesauce: Mashed bananas or yogurt should work just fine as a substitute, but it might change the overall flavor of these cookies.
  • Coconut sugar: If you don’t have coconut sugar on hand regular granulated sugar should work just fine!
Five healthy chocolate chip oatmeal cookies stacked on top of each other, the top cookie has a bite taken out of it.

How to Store

After allowing these healthy oatmeal chocolate chip cookies to cool first on the baking sheet and then completely on a wire rack, you can store the cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate for up to one week and or store in the freezer for up to 3 months. If you store them in the freezer, just thaw them in the fridge overnight or for a few hours at room temperature before eating.

Cookies scattered around a sheet of parchment paper.

Be sure to check out all of my cookie recipes as well as the full collection dessert recipes on EBF!

5 from 12 votes

Healthy Oatmeal Chocolate Chip Cookies

These healthy oatmeal chocolate chip cookies are made with whole wheat flour, coconut sugar and coconut oil and applesauce instead of butter. They're soft, chewy, absolutely delicious and super easy to whip up.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12

Ingredients  

Instructions 

  • Preheat oven to 350°F and line a baking tray with parchment paper or spray with cooking spray.
  • In a large mixing bowl stir together dry ingredients: flour, oats, baking soda, baking powder, cinnamon and sea salt.
    Dry ingredients whisked together in a bowl.
  • In a medium mixing bowl whisk together wet ingredients: egg, coconut oil, applesauce, coconut sugar and vanilla extract.
    Wet ingredients whisked together in a separate bowl.
  • Add wet ingredients to dry ingredients and stir to combine.
    Adding the wet ingredients to the dry bowl.
  • Gently fold in chocolate chips.
    Chocolate chips folded into cookie dough.
  • Using a cookie scoop or Tablespoon drop dough balls onto prepared cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers.
    Twelve cookies on a baking sheet, a spoon is being pressed into the cookies to flatten them a bit.
  • Bake for 9-10 minutes, until lightly browned on the edges.
    Twelve healthy chocolate chip oatmeal cookies.
  • Let cookies cool slightly and then transfer to a wire rack to finish cooling. Enjoy!

Notes

  • Flour: If you don’t have whole wheat pastry flour on hand, you can use all-purpose flour or a blend of all-purpose and regular whole wheat flour. I haven’t tried these cookies with a gluten-free flour, but I bet a 1:1 gluten-free all-purpose flour would work as a substitute. My favorite gluten-free flour is Bob’s Red Mill gluten-free 1:1 all-purpose flour.
  • Rolled oats: If you’re in a pinch, quick oats will work just fine. 
  • Egg: I haven’t tested these cookies with a vegan substitute like a flax egg, so if you end up trying it let me know in the comments below!
  • Coconut oil: Melted butter or any neutral oil like olive oil or avocado oil will work as a substitute.
  • Applesauce: Mashed bananas or yogurt should work just fine as a substitute, but it might change the overall flavor of these cookies.
  • Coconut sugar: If you don’t have coconut sugar on hand regular granulated sugar should work just fine!

Nutrition

Serving: 1 cookie | Calories: 220kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 131mg | Potassium: 173mg | Fiber: 2g | Sugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cookies, Dessert
Cuisine: American
Keyword: healthy oatmeal chocolate chip cookies
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Get a free 3 day Clean Eating Meal Plan
Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. I guess you haven’t heard what the American Heart Association has said about all the coconut products? They’re jacking up Chlosterol and Triglycerides. People are immediately being put on statins. No time to try to eat oats every day to get them down fast enough. That’s how high!!

    All these fads & new crazy diets should be reviewed by the AHA & given their approval BEFORE they’re pushed.

    Same with unregulated pills.

    I love oatmeal cookies. I look at every one I see. Just to see what’s different in other people’s recipes. Thought you should know.

    janice

  2. looks great but say i was really lazy… and baked it as one giant cookie… would i just double the cookie time? thanks!

    1. Hi Jenny – I have honestly never tried baking this as one giant cookie, but I would recommend increasing the cooking time for sure, but keep a close eye on it because I am not sure how long exactly. You can also try my Oatmeal Breakfast Cookie and add chocolate chips instead of blueberries. Hope you enjoy!

  3. 5 stars
    Just made these with my two kiddos and they turned out great! Made a few subs based on what we had on hand (1/2 whole wheat, 1/2 all purpose, quick oats, avocado oil, as suggested in the notes). Appreciate the simplicity of the recipe – and no need to chill the dough. Will happily make these again. 🙂

    1. YAY! I am so glad this recipe is a hit for you and your kiddos, Patricia. Thank you so much for sharing your review + star rating, I really appreciate it!