Make a batch of these healthy Oatmeal Chocolate Chip Cookies—loaded with dried fruit, oats, chocolate, and coconut—to share with the family. They’re a perfect dessert or special snack that the kids and the adults in the family will dig into.
Healthy Oatmeal Chocolate Chip Cookies
We love to bake all year round and while we definitely do more cooking 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.
Which means 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 comes together in one bowl and makes 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:
- 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 instant oats in place of the rolled oats if that’s what you have.
- 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.
Here’s a look at the process involved in making these cookies. Scroll down to the bottom of the post for the full information.
- In a large mixing bowl, beat the butter. I don’t often use an electric mixer, but it helps get the butter nice and fluffy here.
- 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.
- Add the remaining ingredients.
- Stir together well.
- Scoop out balls and place onto a baking sheet. Flatten and bake.
TIP: The baked texture on these is best if you press the balls flat before you bake them.
Frequently Asked Questions
Yes, there are a few options:
You can make these cookies ahead of time and freeze them in a zip top freezer bag in the freezer for up to 3 months. Thaw in the fridge or at room temperature. Or, make them 3-5 days ahead and store them in an airtight container at room temperature. Or make the dough ahead and store it in a zip top bag for up to 5 days in the fridge. Let sit at room temperature for about 30 minutes before baking so it softens.
I love using this King Arthur Measure for Measure gluten-free flour blend so that’s what I would suggest you use to make these cookies gluten-free.
It depends on your definition of “healthy”. I use the term here to signify that these cookies have less added sugars and contain rolled oats and fruit. They are a great option if you love a classic chocolate chip cookie!
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
I’d love to hear what your family thinks of this recipe if you try it, so please comment below!
This post was first published December 2018.
Healthy Oatmeal Chocolate Chip Cookies
Classic loaded Oatmeal Chocolate Chip Cookies with lower sugar for the whole family. Choose your add-ins based on the kinds you like!
- 1/4 cup unsalted 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 extract
- 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.
- 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.
- 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 about 5 days. Let sit at room temperature for about 20-30 minutes before rolling into balls so it softens.
- Use 1 tablespoon per cookie to make them a little larger.
- Gluten-free: Use gluten-free flour blend instead of the all purpose flour.
- Use all or a mix of and dried fruit.
- If you don’t love coconut, you can use additional dried fruit or chocolate chips.
Serving: 2cookiesCalories: 169kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 19mgSodium: 70mgPotassium: 105mgFiber: 2gSugar: 14gVitamin A: 112IUVitamin C: 1mgCalcium: 32mgIron: 1mg