These healthier oatmeal chocolate chip cookies are a real treat! They’re made with simple ingredients and sweetened with real honey. Feel free to mix in sugar-free chocolate chips, nuts, or dried cranberries—whatever you like.
Most afternoons, I find myself craving a little something just for me. Not just a snack, but a treat that feels good to eat. These healthier chocolate chip cookies are my go-to. They’re made with simple, wholesome ingredients and sweetened naturally with honey.
I love enjoying one (or two) with a quiet cup of tea, coffee, or a glass of cold milk. It’s my small way of slowing down and taking care of myself.
My family loves them too. That’s why this recipe makes 12 cookies—just enough to share a few and still keep a few for yourself.
I also love packing a couple on hikes, walks, or errands. They’re easy to carry, satisfying, and give me that boost without the guilt.
Looking for more healthier baking ideas? Try next my lentil bread rolls.
Ingredients needed
You can find the ingredients quantities in the recipe card at the end of this post.
- Quick oats: you can also use rolled oats, they will make the cookie chewier.
- Flour: I used all-purpose flour
- Baking powder: make sure it is fresh.
- Salt: to balance the taste.
- Spices: Ginger powder and cinnamon will add extra flavor.
- Butter: Salted or not, both work.
- Honey: you can also use agave nectar instead or any other liquid sweetener.
- Eggs: you will need just one egg for a batch.
- Vanilla extract: for warm flavor and that bakery-like aroma.
Make them gluten-free or dairy-free
- Flour: you can use the same amount of rice flour, oat flour, or any gluten-free flour.
- Butter: use the same amount of vegetable, light olive, or coconut oil.
Method
Step 1. Combine dry ingredients.
Step 2. Melt butter and combine it with honey, egg, and vanilla.
Step 3. Combine dry and wet ingredients.
Step 4. Fold in chocolate chips or nuts.
Step 5. Form 12 cookie balls by hand or using a cookie scoop. Flatten each cookie slightly with the spoon.
Step 6. Bake oat cookies at 350°F for about 12 minutes or until the edges are browned.
Recipe tip
Avoid over baking, or they’ll get too crunchy. Still good, but I like them softer on the inside.
Make ahead
Cookie batter
- Refrigerate: You can store this cookie batter in the fridge for up to 2 days.
- Freeze: you can freeze the batter for up to 2 months.
Baked cookies
- Room temperature: store baked cookies in airtight container for up to 3 days.
- Refrigerate: they will last up to 7-10 days in the fridge.
- Freeze: you can freeze these baked cookies for up to 2–3 months.
Recipe
Healthier Oatmeal Chocolate Chip Cookies
Equipment
- 2 bowls
- 1 cookie scoop
- 1 baking sheet pan
Ingredients
- 150 grams quick oats you can also use rolled oats
- 100 grams all-purpose flour*
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- 4 tablespoons butter, melted and slightly cool down
- 100 grams honey
- 1 medium egg
- 1 teaspoon vanilla extract
- ¼-½ cup chocolate chips
Instructions
- Preheat oven to 350°F. Line the baking pan with parchment paper (optional).
- In the first bowl, whisk oat, flour, baking powder, salt, cinnamon and ground ginger. 150 grams quick oats, 100 grams all-purpose flour*, 1 teaspoon baking powder, ½ teaspoon salt , ½ teaspoon cinnamon , ¼ teaspoon ground ginger .
- In the second bowl, add melted butter, honey, egg, and vanilla extract. Whisk to combine. 4 tablespoons butter, melted and slightly cool down, 100 grams honey , 1 medium egg, 1 teaspoon vanilla extract .
- Add dry ingredients into wet ingredients. Mix until combined. Fold in chocolate chips. ¼-½ cup chocolate chips
- Use a cookie scoop to form 12 cookies and place them on a baking pan, leaving space between each one. Gently flatten them with the back of the spoon. Bake at 350°F for 11–14 minutes, or until the edges are golden brown. Enjoy!
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