Make a batch of these Healthy Oatmeal Chocolate Chip Cookies to share with the family. They’re a perfect dessert or special snack for kids and adults!
These are my best version of a chocolate chip cookie that’s chock-full of add-ins for the best chewy texture—with a little less sweetness than most other recipes.
Loaded with dried fruit, oats, chocolate, and coconut, these are our very favorite cookies for kids.
Plus, they get bonus points because they are easy to make and store SO well.
We love to bake year-round, and while we definitely do more cooking and baking during the holiday season, these are always on our must-make list.
Why This Recipe Works
The range of add-ins in this easy recipe helps the cookies have a really awesome texture, without the need to rely solely on sugar for chewiness. It’s such a great mix!
Table of Contents
Ingredients You Need
To make these Healthy Oatmeal Chocolate Chip Cookies, you’ll need some pantry staples including the following ingredients.
- Butter: You’ll want to soften this at room temperature so it’s ready to be blended. I prefer to bake with unsalted butter to have more control over the total amount of salt.
- Sugar: I use a combination of granulated and brown sugar for the best chewy texture here.
- Baking soda: This helps the cookies spread and rise nicely.
- Egg: An egg helps the cookie batter bind together.
- Vanilla extract: This helps the cookies have the classic chocolate chip cookie flavor we want.
- Flour: I use whole wheat flour here for a little extra flavor.
- Oats: Rolled or “old-fashioned” oats work well. You can use quick oats, too, if that’s what you have.
- Coconut: Shredded unsweetened coconut adds nice texture and flavor.
- Dried fruit: I prefer dried cherries and cranberries, but there are a lot of options. You can also do all chocolate chips.
- Chocolate chips: You can use semisweet chocolate chips or dark chocolate chips here—or try chocolate chunks.
Featured Review⭐️⭐️⭐️⭐️⭐️
“Thank you so much! We are obsessed with these cookies and I make them weekly with my 3 year old. (Although I only use half the amount of sugar and swap it for coconut sugar).” —Talia
Ingredient Substitutions
- If you aren’t a fan of coconut, you can use additional oats, dried fruit, or chocolate instead.
- For the dried fruit you can use cherries, cranberries, raisins (regular or golden), cut-up dried apricots, or cut-up dried apples.
- Use coconut sugar in place of the brown and granulated sugars if you prefer.
- Dairy-free: Use a vegan butter or melted coconut oil in place of the butter.
- Gluten-free: Use a 1:1 style of gluten-free baking mix for the whole wheat flour.
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Step-by-Step Instructions
Here’s a look at the process involved in making these Healthy Oatmeal Chocolate Chip Cookies. Scroll down to the bottom of the post for the full information.
Step 1. In a large bowl, beat the butter with an electric mixer until it’s nice and fluffy.
Step 2. Add the dry ingredients, then beat in the egg and vanilla.
Step 3. Add the remaining ingredients. Stir together well.
Step 4. Scoop out balls of cookie dough and place onto a baking sheet lined with parchment paper. Flatten and bake.
TIP: The baked texture on these is best if you press the balls flat before you bake them. It helps the cookies have crisp edges and a chewy middle.
Frequently Asked Questions
You can make these cookies ahead of time and freeze them in a zip top freezer bag in the freezer for up to 3 months. Thaw in the fridge or at room temperature. Or, make them 3-5 days ahead and store them in an airtight container at room temperature.
Or make the dough ahead and store it in a zip top bag for up to 5 days in the fridge. Let sit at room temperature for about 30 minutes before baking so it softens.
I love using this King Arthur Measure for Measure gluten-free flour blend so that’s what I would suggest you use to make these cookies gluten-free.
It depends on your definition of healthy. I use the term here to signify that these cookies have less added sugars and contain rolled oats and fruit. They are a great option if you love a classic chocolate chip cookie!
How to Store
Store Healthy Oatmeal Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. Freeze cooled cookies in a freezer bag, with as much air removed as possible, for up to 3 months. Thaw at room temperature.
Best Tips for Success
- You can make the dough ahead of time if you prefer. Store it in a storage bag, with as much air removed as possible, in the fridge for up to 5 days. Let sit at room temperature for about 20-30 minutes before rolling into balls so it softens.
- Gluten-free: Use a gluten-free flour blend instead of the wheat flour.
- Use all chocolate chips or a mix of chocolate chips and dried fruit.
- If you don’t love coconut, you can use additional dried fruit, finely chopped nuts, or chocolate chips.
- Explore more of my healthy cookie recipes to share with the kids.
Related Recipes
I’d love to hear what your family thinks of this recipe if you try it, so please comment below!
Healthy Oatmeal Chocolate Chip Cookies
Ingredients
- ¼ cup unsalted butter (softened at room temperature)
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup whole wheat flour
- ¾ cup rolled oats
- ½ cup unsweetened shredded coconut
- ½ cup dark chocolate chips
- ½ cup snipped dried cranberries, cherries, or raisins
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds.
- Add the sugars, cinnamon, baking soda, and salt and beat until combined, scraping down the sides of the bowl as needed.
- Beat in egg and vanilla to combine.
- Beat in flour.
- Stir in oats, coconut, chocolate chips, and dried fruit.
- Scoop out teaspoon-size balls and place onto a baking sheet 2 inches apart. Press down slightly.
- Bake about 10 minutes or just until edges are set. Cool on pan for 1 minute, then transfer to a wire rack to cool.
Equipment
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze cooled cookies in a freezer bag, with as much air removed as possible, for up to 3 months. Thaw at room temperature.
- You can make the dough ahead of time if you prefer. Store it in a storage bag, with as much air removed as possible, in the fridge for up to about 5 days. Let sit at room temperature for about 20-30 minutes before rolling into balls so it softens.
- Use 1 tablespoon per cookie to make them a little larger.
- Gluten-free: Use gluten-free flour blend instead of the wheat flour.
- Use all chocolate chips or a mix of chocolate chips and dried fruit.
- If you don’t love coconut, you can use additional dried fruit or chocolate chips.
- Add a dash of cinnamon if desired.
Nutrition
This post was first published December 2018.
These were a hit with my 2.5YO!
I added .5TSP baking powder to give them some puff and formed them into cones versus patted-down balls to give the cookies a thicker finished product. It worked out super well!
Absolutely delicious! I used all purpose flour as I didn’t have whole wheat and they came out great. Also added a dash of cinnamon just to add more depth to flavour. They were a hit with my 3 year old son.
These cookies are so easy to whip up, and they are so delicious for little and bigs alike!
Glad I read the comments first. I reduced the sugar as well, 3 tbsp of white sugar and 2 tbsp of brown sugar. I didn’t have any dried fruit, so I skipped that. Yummy! Thanks for the recipe 🙂