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Healthy Oatmeal Chocolate Chip Cookies

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup rolled oats old-fashioned; not instant
  • 3/4 cup oat flour or whole wheat pastry flour; see Alternatives
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon optional but recommended
  • 1/3 cup coconut sugar or packed light brown sugar
  • 3 tablespoons maple syrup or honey
  • 1 large egg (room temp) or 1 flax egg 1 tbsp ground flax + 3 tbsp water, rested 10 min
  • 1/3 cup melted coconut oil (slightly cooled) or unsalted butter
  • 2 teaspoons vanilla extract
  • 1/2 cup dark chocolate chips 60–70% cacao
  • 2–3 tablespoons milk of choice only if dough seems dry
  • Optional add-ins 1/4 cup chopped walnuts or pecans, 2 tablespoons unsweetened shredded coconut, flaky salt for topping

Method
 

  1. Heat oven to 350°F (175°C). Line a baking sheet with parchment.
  2. In a bowl, whisk oats, oat flour, baking soda, salt, and cinnamon.
  3. In another bowl, whisk coconut sugar, maple syrup, egg, coconut oil, and vanilla until glossy and smooth.
  4. Pour wet into dry and fold gently. If the mixture looks crumbly, add milk 1 tablespoon at a time until it forms a soft, scoopable dough.
  5. Fold in dark chocolate chips (and nuts if using). Do not overmix unless you like tough cookies—no judgment, just… don't.
  6. Pop the bowl in the fridge for 10–15 minutes for better shape and thicker cookies.
  7. Use a 1.5-tablespoon scoop. Roll lightly and place 2 inches apart. Press each ball down slightly; oat cookies don't spread as much.
  8. 9–11 minutes until edges are set and centers are just barely soft. They'll continue to firm up as they cool.
  9. Sprinkle with flaky salt while warm (optional but elite). Cool on the sheet 5 minutes, then transfer to a rack.
  10. Warm is wildly good. Try not to “taste test” half the batch. FYI, no one succeeds at this step.