Healthy Oatmeal Chocolate Chip Cookies Lower Sugar So Good

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!

Ingredients You Need

To make these cookies you’ll need some pantry staples including the following ingredients: Sign up for our email updates to get tips and ideas sent to your inbox.

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 extractFlour: 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. 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.

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.

I’d love to hear what your family thinks of this recipe if you try it, so please comment below!