We’ve done a bit of baking over the past few weeks, primarily to share with friends and preschool teachers, but one of our favorite recipes is this one for Low Sugar Chocolate Chip Oatmeal Cookies for Toddlers. 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!
Lower Sugar Chocolate Chip Oatmeal Cookies
The batch also comes together in one bowl and makes enough to share with friends and keep some for your own family, no matter the occasion. 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.
Feel free to use different dried fruit if you prefer or to try these as a straight up oatmeal raisin cookie by omitting the chocolate. They’re a lower sugar chocolate chip cookie that everyone in the house will enjoy!
- 1/4 cup 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
- 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.
- Serve or store in an airtight container at room temperature for up to 5 days.