Description
These Healthy Oatmeal Cookies are a delicious and wholesome treat, perfect for a snack or dessert. Made with whole wheat flour, rolled oats, and dark chocolate chips, they’re a satisfying and slightly healthier twist on classic oatmeal cookies.
Ingredients
Units
Scale
- 2 large eggs
- 1/2 cup cane or coconut sugar
- 1/2 cup butter or coconut oil, melted and cooled
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup whole wheat flour
- 2 cups old-fashioned rolled oats
- 1/2 cup dark chocolate chips
Instructions
- Combine Wet Ingredients: In a large mixing bowl, add eggs and sugar. Beat with a mixer until foamy (or whisk well). Add butter or coconut oil and beat again. Add vanilla, cinnamon, baking soda, and salt. Beat until combined.
- Add Dry Ingredients: Add flour and mix with a spatula until incorporated. Add oats and mix. Fold in chocolate chips. Chill dough for 30 minutes.
- Prepare Oven and Baking Sheet: Preheat oven to 350°F (175°C). Line a large baking sheet with a silicone baking mat or parchment paper.
- Shape Cookies: Using a small cookie scoop, roll dough balls and place on the baking sheet, leaving a few inches between cookies. About 12 cookies per sheet.
- Bake: Bake for 13 minutes.
- Cool and Serve: Remove from the oven and transfer to a cooling rack to cool slightly. Enjoy!
Notes
- Store: Keep cookies in a dry place uncovered to prevent them from becoming too soft.
- Freeze: Freeze in a storage container for up to 3 months. Thaw on a counter for a few hours.
- Make Ahead: Refrigerate cookie dough for up to 2 days and bake when ready. You can also freeze shaped dough balls on a sheet for an hour, transfer to a zip-top bag, and freeze for up to 3 months. Then place frozen balls on a cookie sheet, defrost in the fridge for a few hours, and bake.
- Butter vs. Coconut Oil: Butter yields chewier cookies, while coconut oil results in crunchier cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 131 kcal
- Sugar: 4 g
- Sodium: 121 mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 29 g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
