This recipe makes the best oatmeal chocolate chip cookies you will ever have! These healthier oatmeal cookies have super chewy insides, crispy outer edges and are bursting with rich dark chocolate chips. They’re also naturally sweetened with coconut sugar, so they don’t contain any brown sugar!
The best healthier oatmeal chocolate chip cookies
I’m not kidding when I say that these are the best cookies I’ve made in the last year, bar none. They even beat out my Triple Chocolate Cookies and Cinnamon Espresso Oatmeal Cookies, and those are two of my absolute favourites.
That’s how you know these Oatmeal Chocolate Chip Cookies are dang-freakin-licious!
What makes these cookies a bit healthier than your average chocolate oat cookie? They’re sweetened naturally with coconut sugar, which is a lower GI sweetener. They also use a bit less butter than your average oat cookie and are packed with oats.
But honestly, they’re still a cookie, and like all dessert should be consumed in moderation… if you can!
It’s impossible to stop eating these refined sugar free Oatmeal Chocolate Chip Cookies. They’re super chewy on the inside and crispy on the outside. They’re packed with warm cinnamon and oozing with rich dark chocolate chips and the rolled oats make these cookies super tender and full of texture. You’re going to be addicted.
Main ingredients in oatmeal chocolate chip cookies
- Rolled oats: Dry rolled oats are the main ingredient needed to make Oatmeal Chocolate Chip Cookies, whether they’re normal or refined sugar free. I prefer to use rolled (or jumbo) oats for this recipe because I love the chewy texture.
- Dark chocolate chips: Use a higher percentage of cocoa to really make the most of the chocolate in these cookies. That will also ensure there’s far less sugar in the chocolate.
- Coconut sugar: The natural sweetener used to make these refined sugar free oatmeal cookies. I love the caramel notes it adds to the cookies – it pairs perfectly with the cinnamon! You could also use date sugar.
Rolled oats, dark chocolate chips, coconut sugar are the heavy hitters in this recipe, but here’s what else you’ll need to make these oatmeal cookies:
- Plain flour
- Ground cinnamon
- Baking powder
- Sea salt
- Unsalted butter
- Vanilla extract
What can I substitute for brown sugar in oatmeal cookies?
For this recipe, we’re using coconut sugar to sweeten these Oatmeal Chocolate Chip Cookies naturally as a substitute for brown sugar.
Coconut sugar is a natural sugar alternative made from coconut palm sap. It’s made by collecting the liquid sap from the flowers of the coconut palm, which is then heated until the water evaporates. What’s left is the sweet dehydrated brown granules that have a similar toffee or caramel note to them as brown sugar.
Another natural brown sugar alternative that works well in oatmeal cookies is date sugar.
How to make Oatmeal Chocolate Chip Cookies
It might seem like a lot, but I assure you that these refined sugar free Oatmeal Chocolate Chip Cookies are exceptionally easy to make. There’s a total of 5 main steps:
1. Mix the dry ingredients
Add all the dry ingredients to a bowl and whisk together to combine.
2. Cream the butter and coconut sugar
Using a hand mixer or stand mixer, beat together the butter and sugar until pale and fluffy.
3. Mix in the wet ingredients
Tip the rest of the wet ingredients into the butter/sugar mix and beat well to combine.
4. Bring the dough together
Add the dry to the wet and mix just until the flour disappears. Then add the chocolate chips and fold them into the batter. Chill the dough.
5. Bake the oatmeal chocolate chip cookies
Finally, divide the dough into 10 balls and place them evenly apart on a baking tray. Bake the cookies and then let them cool completely to set.
Full details are in the recipe card at the end of this post.
Oatmeal Chocolate Chip Cookie FAQ
Have a question about baking oatmeal chocolate chip cookies? Let’s get you some answers! If your question isn’t answered here, feel free to leave a comment below.
Why are my oatmeal chocolate chip cookies flat?
Flat oatmeal cookies are almost always caused by butter that is too soft. If the butter in your cookie dough is soft when you bake the cookies, it will spread too much in the oven and result in flatter cookies. This can be prevented by chilling the cookie dough until it’s firm before baking.
Another reason could be too little flour. Flour provides the cookies with structure – too little flour and the cookies will spread. Always follow the recipe and measure your ingredients correctly to ensure you have the right amount of flour called for.
Can you use quick oats in cookies?
You can use quick cooking oats in oatmeal chocolate chip cookies, but I find they can result in stodgier, thicker cookies. If that’s your jam, then go ahead! I much prefer the texture of larger rolled oats in this recipe.
How do you keep cookies from getting hard after baking?
Keep your oatmeal chocolate chip cookies from getting hard by making sure you don’t over bake them. If you want your cookies chewy, always slightly under-bake them and let them cool on the tray for 5 minutes before removing them to a wire rack to finish cooling. This will ensure they stay chewy and moist.
When storing the cookies, make sure you’re using an airtight container. This will prevent them from going stale and keep them moist as long as possible.
Tips for making this recipe perfectly
- Use a light coloured baking tray or white baking paper. Coconut sugar, like all natural sugars, tends to burn more easily because of the higher sugar content. Using a light coloured tray or sheet to bake on keeps the bottoms from browning too quickly and burning.
- Make sure your butter and egg are room temperature. To ensure proper creaming with the sugar, your butter needs to be at room temperature. You should be able to stick a finger in and leave a small indentation. The egg, similarly, should be at room temperature to allow proper emulsification with the other ingredients.
- Chill the dough for at least 30 minutes. I know, torture! But this step is vital to achieve chewy cookies with crispy edges. If you bake straight away, the butter will be too soft and you’ll end up with puddles of flat crispy cookies.
- Make sure your storage container is airtight. Because we’re using natural sugar, these Oatmeal Chocolate Chip Cookies tend to lose a bit of their crispness after the first day. Keep them perfect as long as possible by making sure no air/outside moisture gets to them.
Looking for more refined sugar free cookie recipes?
Triple Chocolate Cookies
Apple Crumble Cookies
Chewy Chocolate Chai Cookies
Oatmeal Raisin Cookies
The Best Peanut Butter Cookies
Cranberry Almond Breakfast Cookies
Cinnamon Espresso Oatmeal Cookies
Apricot and Hazelnut Cookies
If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this Oatmeal Chocolate Chip Cookies recipe by leaving a comment and rating below!
Oatmeal Chocolate Chip Cookies
The best healthier oatmeal chocolate chip cookies ever! Naturally sweetened with coconut sugar, they’re chewy and tender with no brown sugar.
- 180 g rolled oats (jumbo)
- 100 g plain flour
- 2 tsp ground cinnamon
- 1 ½ tsp baking powder
- ½ tsp fine sea salt
- 125 g unsalted butter, room temperature
- 160 g coconut sugar
- 1 large egg, room temperature
- ½ tsp pure vanilla extract
- 1 tbsp milk
- 125 g dark chocolate chips
- Tip the oats, flour, cinnamon, baking powder, and salt into a large bowl and stir with a wooden spoon to combine. Set aside.
- In a large bowl, cream together the butter and coconut sugar using a hand mixer until pale and fluffy. Add the egg, vanilla extract, and milk and beat again until well combined.
- Add the dry ingredients to the wet ingredients and mix just until the flour disappears. Fold in the chocolate chips using a rubber spatula. Cover the bowl with foil and refrigerate for 30 minutes.
- Once the dough has chilled, preheat the oven to 180ºC (350ºF) and line a baking sheet with a silicone mat or non-stick parchment paper.
- Divide the batter into 10-11 equal sized balls. Each one should be about 3 tablespoons of dough. I like to use a large cookie scoop for this. Place the balls evenly spaced apart on the baking sheet and then gently press them down to create thick discs.
- Bake the cookies for 12-14 minutes. Take them out of the oven when they’re still puffy and a bit undercooked; they will continue to bake on the baking sheet. Leave them to cool on the sheet for 5 minutes and then remove them to a wire rack to finish cooling.
- These cookies will keep sealed in an airtight container at room temperature for up to 4 days.
- These cookies can be frozen in an airtight container for up to 3 months. Defrost at room temperature.