Make a batch of these Healthy Chocolate Chip Cookies, loaded with oatmeal, chocolate, dried fruit, 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 Chocolate Chip Cookies
We love to bake all year round and we definitely do more during the holiday season—because we like to share with friends and preschool teachers! One of our recipes are these Loaded Healthy Chocolate Chip Cookies. They manage to be both chewy and crispy, and yet they have less butter and sugar than many comparable recipes. And whole grains to boot.
Healthy Chocolate Chip Oatmeal Cookies
I can’t help but to try and make treats that taste delicious and are better for the kids, so these Healthy Chocolate Chip Cookies have rolled oats instead of just regular flour. This adds texture and chewiness, as well as a bit of fiber and B vitamins. These easy Chocolate Chip Cookies comes together in one bowl and makes 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 needing excess added sugars. Plus, each bite-size cookie is small, making them perfectly sized for your little eaters.
Ingredients in Healthy Chocolate Chip Cookies
To make these cookies you’ll need:
TIP: And you can add coconut, chocolate chips and dried fruit like dried cherries, cranberries or raisins.
How to Make Healthy Chocolate Chip Cookies Step-by-Step
Here’s a look at the process involved in making these healthy chocolate chip cookies with oatmeal. Scroll down to the bottom of the post for the full information.
- Preheat oven. In a large mixing bowl, beat butter. 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.
- Beat in flour.
- Stir in the remaining ingredients.
- Scoop out teaspoon-size balls and place onto a baking sheet.
Can I make these cookies ahead of time?
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.
Can I make these Healthy Chocolate Chip Cookies gluten-free?
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.
Tips for Making the Best Healthy Chocolate Chip Cookies
- 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.
- Store leftovers in an airtight container for 3-5 days or longer in the fridge. You can also freeze the cookies in a zip top freezer bag for up to 3 months. Thaw at room temperature and serve.
I’d love to hear what your family thinks of this recipe if you try it, so please comment below!
- 1/4 cup unsalted butter, softened at room temperature
- 1/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup whole-wheat flour
- 3/4 cup rolled oats
- 1/2 cup unsweetened shredded coconut
- 1/2 cup dark chocolate chips
- 1/2 cup snipped dried cranberries, cherries, or raisins
- 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.
Gluten-free: Use gluten-free flour blend instead of the all purpose flour.
Store leftovers in an airtight container for 3-5 days or longer in the fridge.
You can also freeze the cookies in a zip top freezer bag for up to 3 months. Thaw at room temperature and serve.
To make these without coconut, use additional oats instead.