Healthy Oatmeal Chocolate Chip Cookies
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Published Feb 08, 2023, Updated Nov 11, 2024
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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!
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 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.
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.
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!
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.
More Cookie Recipes to Try
- Protein Cookies
- Brown Butter Chocolate Chip Cookies
- Birthday Cake Cookies
- Almond Flour Chocolate Chip Cookies
- Gluten-Free Snickerdoodles
- Molasses Cookies
Be sure to check out all of my cookie recipes as well as the full collection dessert recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup whole wheat pastry flour
- 1 ½ cup rolled oats
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
- 1 large egg
- ¼ cup coconut oil, melted
- ¼ cup applesauce
- ½ cup coconut sugar
- 2 teaspoons vanilla extract
- ½ cup chocolate chips
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.
- In a medium mixing bowl whisk together wet ingredients: egg, coconut oil, applesauce, coconut sugar and vanilla extract.
- Add wet ingredients to dry ingredients and stir to combine.
- Gently fold in chocolate chips.
- 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.
- Bake for 9-10 minutes, until lightly browned on the edges.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. I have oat flour I need to use up. Will it work instead of whole wheat pastry flour (which I don’t have). I notice that some of your other oatmeal cookies use oat flour. Thanks.
Hi Paula – I wouldn’t recommend subbing oat flour in this recipe. But you can totally add chocolate chips to my Oatmeal Breakfast Cookie recipe instead of raising (this one calls for oat flour). Hope you enjoy!
Super😁. Will give it a try. Thanks😁
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. 🙂
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!
looks great but say i was really lazy… and baked it as one giant cookie… would i just double the cookie time? thanks!
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!
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