Healthy Oatmeal Chocolate Chip Cookies

These healthy oatmeal chocolate chip cookies are made with whole wheat flour, coconut sugar and coconut oil and applesauce instead of butter. They’re soft, chewy, absolutely delicious and super easy to whip up.

I have a few oatmeal cookie recipes on the blog like these peanut butter oatmeal cookies and oatmeal raisin cookies, but I have never shared a classic oatmeal chocolate chip cookie recipe before… that is until now!

In true EBF fashion I did make a few changes to make these cookies a tad healthier. I used whole wheat pastry flour instead of regular white flour, only 1/2 cup of sugar and applesauce to replace some of the oil. The end result is a delicious cookie that has an irresistible chewy and soft texture. I can’t wait for you to try them!

Why You’ll Love These Cookies

• Everyone needs a classic oatmeal chocolate chip cookie recipe in their back pocket!
• They’re made healthier with whole wheat flour, less sugar and applesauce replacing some of the oil.
• They come together in no time at all and no chilling of the dough is required!

Ingredients Needed

• whole wheat pastry flour – a whole grain, nutrient-dense flour that produces lighter, softer baked goods. It also has less gluten than regular whole wheat flour. My go-to brand is Bob’s Red Mill whole wheat pastry flour.
• rolled oats – can’t have oatmeal cookies without the oats! My go-to brand is Bob’s Red Mill rolled oats.
• egg – helps provide structure to the cookies.
• melted coconut oil – instead of butter, we’re using coconut oil. You want the oil to be in a liquid state so warm it a bit if necessary.
• applesauce – we’re substituting some of the oil with applesauce. You can use store-bought or make your own applesauce at home.
• coconut sugar – to keep things refined sugar-free we’re using coconut sugar instead of white sugar.
• baking soda, baking powder and salt – baking essentials.
• cinnamon – the perfect spice for these oatmeal chocolate chip cookies.
• vanilla extract – a flavor enhancer.
• chocolate chips – I really like Lily’s chocolate chips because they’re dairy-free and lower in sugar. I also really like the Enjoy Life dark chocolate chips which are allergen-friendly.

How to Make

Preheat oven to 350°F and line a baking tray with parchment paper or spray with cooking spray. In a large bowl stir together dry ingredients: flour, oats, baking soda, baking powder, cinnamon and sea salt. In a medium bowl whisk together wet ingredients: egg, coconut oil, applesauce, coconut sugar and vanilla extract.

Add wet mixture to dry ingredients and stir to combine. Gently fold in chocolate chips. Using a cookie scoop or Tablespoon drop dough onto prepared cookie sheet. Press cookie dough balls down into a cookie shape with a spoon or your fingers. Bake for 9-10 minutes. Let cookies cool slightly and then transfer to a wire rack to finish cooling.

Substitutions & Notes

• Flour: If you don’t have whole wheat pastry flour on hand, you can use all-purpose flour or a blend of all-purpose and regular whole wheat flour. I haven’t tried these cookies with gluten-free flour, but I bet a 1:1 gluten-free all-purpose flour would work as a substitute. My favorite gluten-free flour is Bob’s Red Mill gluten-free 1:1 all-purpose flour.
• Rolled oats: If you’re in a pinch, quick oats will work just fine. But, if you want that classic chewy oatmeal cookie texture, I highly recommend using rolled oats. And, if you’re gluten-free, make sure to use gluten-free rolled oats.
• Egg: I haven’t tested these cookies with a vegan substitute like a flax egg, so if you end up trying it let me know in the comments below!
• Coconut oil: Melted butter or any neutral oil like olive oil or avocado oil will work as a substitute.
• Applesauce: Mashed bananas or yogurt should work just fine as a substitute, but it might change the overall flavor of these cookies.
• Coconut sugar: If you don’t have coconut sugar on hand regular granulated sugar should work just fine!

How to Store

After allowing these healthy oatmeal chocolate chip cookies to cool first on the baking sheet and then completely on a wire rack, you can store the cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate for up to one week and or store in the freezer for up to 3 months. If you store them in the freezer, just thaw them in the fridge overnight or for a few hours at room temperature before eating.

More Cookie Recipes to Try

Be sure to check out all of my cookie recipes as well as the full collection dessert recipes on EBF!