The Healthiest Chocolate Chip Oatmeal Cookies

Not only are they healthy, they taste awesome too! Coconut oil helps keep it all together and the oats are so flaky and delicious. This is the first time I’ve used oat flour ( I grinded oats in a food processor), and it acts exactly like regular flour! Make sure you grab a bit before everyone finishes it off.
The Healthiest Chocolate Chip Cookies

The cookies are best eaten with a plate under so all the crumbs that fall can be picked up and eaten! Oh, and I just wanted to say that chocolate is my favorite thing to eat. Ever.

One piece of advice: Don’t forget to add the sugar! I made that mistake and realized it just after I had finished placing all the cookie dough neatly on the tray, all ready to go in the oven. So, sadly, I had to break all my nicely shaped cookies and mix it all together in a bowl with the sugar and then place then back on the tray. When I was baking them, I was a bit worried about the liquid bubbling around the cookies, but don’t worry, the cookies are fabulous after baked and the liquid evaporates eventually, creating this brown ring around my cookies as you can see on my pictures!

The Healthiest Chocolate Chip Oatmeal Cookies

  • Servings: 12
  • Difficulty: Easy
  • Print

These cookies are so tasty! A bit fragile maybe, but I just sweep the crumbs into my hand and eat them.

1 cup oat flour (blend 1 cup of regular oats in a food processor to make oat flour)
3/4 cup oats, any type
3/4 tsp. baking soda
1 tsp. cinnamon
2 tbsp. vanilla extract
1 large egg, room temperature
4 tbsp. cane sugar or brown sugar
2 tbsp. honey
1/2 cup (105 g) coconut oil, melted
1/2 cup chocolate chips


  1. In a medium bowl, stir together the oat flour, oats, baking soda and cinnamon.
  2. In a large bowl, mix together the vanilla extract, egg, cane sugar or brown sugar, and honey. Stir in the coconut oil, a bit cooled. Add the flour mixture into the wet mixture and stir until well combined. Whisk in the chocolate chips. Cover the bowl with plastic wrap or a plate and refrigerate for 30 minutes until dough is firm. Chilling the dough is necessary so the coconut oil is stiffer, resulting in a less flatter cookie.
  3. Preheat oven to 175 °C (350 °F). Line a baking tray with parchment paper. Use a small ice cream scoop and really compress the dough into the scoop. Take a spoon and gently remove the ball of cookie dough from the scoop to the tray. This is when I like to use my hands (clean of course!) and press the ball together so it’s firmer. Do the same with the rest of the dough. I got exactly 13 cookies, but it depends on the size of your balls.
  4. Bake for 10-15 minutes until the liquid around the cookie stop bubbling, and the cookie itself is brown.
  5. Let the cookies rest for 2 minutes before removing them and placing them on a rack (or eating them straight away!). Can keep for 4 days in an airtight container.


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