Make a batch of these Healthy Oatmeal Chocolate Chip Cookies—loaded with dried fruit, oats, chocolate, and coconut—to share with the family. They’re a perfect dessert or special snack that the kids and the adults in the family will dig into.
Healthy Oatmeal Chocolate Chip Cookies
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. 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.
There is plenty of flavor from the fruit and chocolate. And they manage to be both chewy and crispy and whole grains to boot.
These healthy Chocolate Chip Cookies are one of our favorite cookie recipes and comes together in one bowl. They make enough to share with friends and keep some for your own family, no matter the occasion.
TIP: The range of add-ins help the cookies have a really awesome texture, without the need to rely on sugar for chewiness. It’s such a great mix!
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Ingredients You Need
To make these 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.
- Sugar: I use granulated and brown sugar in combination for the best chewy texture here.
- Baking soda: This helps the cookies spread and rise nicely.
- Salt: A little salt ensures the cookies have an even flavor.
- Egg: An egg helps the cookie batter bind together.
- Vanilla extract
- 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.
- Chocolate chips: You can use semisweet chocolate chips or dark chocolate chips here. Or try chocolate chunks.
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 quick oats in place of the rolled oats if that’s what you have.
- Use coconut sugar in place of the brown and granulated sugars if you prefer.
- Dairy-free: Use a vegan butter in place of the regular.
- Gluten-free: Use a 1:1 style of gluten-free baking mix for the whole wheat flour.
Step-by-Step Instructions
Here’s a look at the process involved in making these cookies. Scroll down to the bottom of the post for the full information.
- In a large bowl, beat the butter with an electric mixer until it’s nice and fluffy.
- Add the dry ingredients including 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.
- Add the remaining ingredients to the cookie dough. Stir together well.
From there, scoop out balls of cookie dough and place onto a baking sheet lined with parchment paper. Place them about an inch apart so they have a little room to spread.
Flatten and bake. 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
Yes, there are a few options:
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 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 gluten-free flour blend instead of the all-purpose 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.
- 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
- 1 teaspoon cinnamon
- 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 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 all-purpose 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.
Nutrition
This post was first published December 2018.
Thanks for this amazing recipe Amy! This is our go to cookie recipe. They are absolutely delicious. My son is 5 and loves mixing up the dough and stirring in all the add ins. We live adding in dried cranberries, chocolate chips, raisins and nuts. Especially comforting that they’re a healthier cookie. We all tend to indulge after they’re baked!
Thank you ! The cookies were delicious.
My family absolutely adores your recipes (we have tried a few) & this will be our go to cookie recipe.
Another delicious recipe. I love that my kids can enjoy a healthier cookie and Mommy doesn’t have to feel guilty about it.
Every recipe I made from you is delicious while easy – and these did not disappoint!
Awesome recipe Amy. My son has milk and egg allergies. So I used Bob’s Red mill’s egg replacer instead of egg and coconut oil instead of butter. With those replacement, cookies turned out just fine. My son absolutely loved them. Thank you😊
Just made this for my 2.5 yrs old twins and it turned out amazing! I love your blog as I’m always looking for something healthy, quick and simple to make at home for their snacks, so a huge thank you for sharing all these yummy recipes. Take care.
I’m so glad to hear that!
I made these as outlined with no changes and they are sooo good!
I have had success with all Amy’s recipes that I have tried so far and find my selfing searching through her recipes before any others. My toddler loves them too!!
Thank you so much for this recipe! I make it with my 2 year old and it’s so easy. She loves taste testing the ingredients as we make it and the final result is a huge hit with her and me too!!!
I’m so glad to hear that!
The option to use metric measurement would be handy if the button worked.
Hmmm, it works for me so I’m not sure why it’s not working on your end. I apologize for that though!
Can I make it without salt & sugar coz my baby is 1 year old and I’d like to limit salt & sugar in cooking. Thank you!
I really like this recipe the taste was very good. I just came upon one problem my cookies have a sandy texture do you know what could be the cause of this?
So yummy! I really wished i had the coconut, regardless it was still delicious and super easy to make.
I didn’t have an electric mixer so I couldn’t really get that beaten texture for the butter. I’m assuming that’s why my cookies are not cooking even after 15 minutes in the oven? Do you have any tips for someone like me who doesn’t have an electric mixer at home? Haha
I don’t think that would impact them baking through. Maybe double check the oven temp? (If the batter held together into cookie shapes, they should in theory bake fine!)
True! I just left them in for an extra 6 mins total and they firmed up after setting for 10 mins. I guess my oven temp is not calibrated! Thank you for the delicious recipe! My 2 yr old loves it!
Oh good!
Super easy and taste great!
My son kinda hates the texture of oats, but I use oat flour at times. What if I blended the rolled oats into flour? Any adjustments you’d make? Will it email me when you respond?
I think you could do that!
I just made these this evening and have come to the conclusion that they are by far the best low calorie cookie recipe I’ve tried thus far. I keep track of my calories and have been trying to find a low calorie cookie recipe to make on occasion to curb my sweet tooth… these are incredible!! I’ve tried various other recipes and neither of them met my expectations. I made the recipe just as it was recommended and I made no alterations this time… however I think next time I’ll substitute the sugar for one of my zero calorie ones. I added chocolate chips this time but after trying them, I’ve decided that they can do without the chocolate chips next time cuz they are just that good lol. My 5/yr old daughter loved them and my husband also. Thanks for sharing this recipe!
I’m so glad to hear that!