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.
These were delicious. I made them exactly as written except I used a sugar substitute in place of the granulated sugar.
SO GOOD!! Thank you so much for another amazing recipe!!
These are great!! I made them with crushed almonds, coconut, chocolate chips and dried cranberries. I put the oatmeal in the food processor previously to make a more flour-like / instant oatmeal texture, because my kid doesn’t like the ‘whole’ oats and it turned out pretty well too. My kid loved them and husband too.
Made these with my toddler and they turned out well. My picky toddler has even been eating them. Used all purpose flour in place of whole wheat because that’s what we had on hand. Used semisweet chocolate chips, oats, coconut, and raisins. We will use this recipe again😀.
Wow! This recipe was awesome! I had to make a few subs due to what I had on hand – I used all purpose flour, a mixture of brown sugar and coconut sugar, omitted coconut/cranberries and instead added hemp hearts and chia seeds. Turned out great! love the texture. Thank you!
These cookies are delightful!
They are like the oatmeal chocolate chip cookies my Mom used to make for me when I was little.
Personally, I prefer not to use the coconut, nuts or cranberry… I just use the chocolate chips. They turned out wonderful!
So good! Will make these again.
These are currently in the oven. I substituted peppermint chips for Christmas fun (and because I have them!) You’re my favorite “go to” recipe place! I would say I try out or repeat your recipes a couple times a week. So fun, good and healthy!
These are so good! A new favorite chocolate chip cookie recipe. Quick to make, chewy, delish.
Sooooo good and so easy to make!
These are some of the best cookies I’ve ever made! Will be making this recipe regularly!
These are seriously the best oatmeal cookies I’ve ever made, and I’ve made a fair few different recipes. The whole wheat gives these a lovely nutty flavor without making them taste too hardy. The cookies turned out crisp on the outside, and chewy (but not doughy) on the inside. The amount of sugar was spot on too.
Side note, I used a standard cookie scoop (I think it’s 1 to 1.5 TBS) and cooked them for 10 minutes.
Delicious. Came out pretty flat. Also you didn’t say to grease pans. I did and they still stuck a bit
This recipe turned out great! I didn’t have whole wheat flour so I used regular flour, and I had sweetened coconut, so I’d advise anyone who uses that substitution to put in less sugar, as these were pretty sweet in the end (not a problem for my kids haha). I had cranberries and chocolate chunks and the cookies were delicious.
I almost didn’t make these because I don’t have coconut–so glad I didn’t let that stop me! I used extra oats as suggested and then added 1/2 cup chocolate chips and 1/2 cup walnuts. Absolutely delicious. But I’m putting coconut on my list for next time!