Oatmeal Chocolate Chip Cookies
These healthy oatmeal chocolate chip cookies are packed with oats, chocolatey, soft and tender, and so good nobody will even notice they are good for them!
The inspiration for making these cookies was pretty simple – I wanted to eat cookies. There are so many great bakeries in the city of Ottawa, and I certainly indulge in them from time to time, but as a foodie and a health nut I wanted to create a cookie recipe that I could feel good about eating. A couple of weeks ago I did a poll on my Instagram stories and asked you guys what were the most important characteristics to a chocolate chip cookie and the consensus was pretty unanimous: soft, made with oats and loaded with chocolate. So, voila!
This recipe took me a couple of test batches to nail (sigh), but I feel I’ve finally done it. The recipe calls for chocolate chips, but you could also use chocolate chunks, or a bar of dark chocolate rough chopped (which is why I did). I made my cookies nice and big so the batter made 10 cookies, but you could make them slightly small if you needed more. These healthy oatmeal chocolate chip cookies also store really well in the freezer so you will have sweet treats for days to come.
Oatmeal Chocolate Chip Cookies
These cookies can be made with chocolate chips or chocolate chunks (like I did), just be sure to keep the chocolate over 70% cocoa content for the best health benefits. I used spelt flour in these healthy oatmeal chocolate chip cookies, however a wheat flour would also work well.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 servings
- Category: Snacks, Desserts
- Cuisine: Vegetarian
- 2 cups rolled oats
- 1 cup spelt flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/2 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup butter or coconut oil
- 1/2 cup dark chocolate chipps
- Preheat oven to 350°F.
- In a small saucepan (or the microwave), heat the butter until melted, set aside and allow to cool slightly.
- In a large bowl, combine all of the dry ingredients; rolled oats, spelt flour, baking powder, sea salt and cinnamon.
- In a separate small bowl, combine the wet ingredients; maple syrup, vanilla extract and egg, and whisk to combine. Pour in the melted butter and whisk again.
- Add the wet ingredients to the dry ingredients and fold gently to combine. Add in the chocolate chips and mix gently until well incorporated. Allow the batter to sit at room temperate for 10 minutes to allow it to come together a little.
- Line a baking sheet with parchment paper. Using a 1/4 cup measuring cup or scoop, separate the batter into balls on the baking sheet. Using your hands, shape the cookies into flat round disks, the cookies won’t flatten very much when they cook so help to shape them a little. The batter should make 10 cookies.
- Transfer the cookies to the oven to bake for 14 minutes, until baked on the bottom and edges are golden brown.
- Remove from the oven and allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
- Store in an air-tight container for up to 5 days, or freeze for later use.