Description
Soft, chewy, and naturally sweetened, these Easy Oatmeal Chocolate Chip Cookies (Healthy & Chewy) come together in one bowl with oats, nut butter, and melty chocolate chips. No chill time, no mixer, and ready in about 20 minutes.
Ingredients
Rolled oats: 1 cup (90 g)
Oat flour: 3/4 cup (75 g)
Baking soda: 1/2 tsp
Ground cinnamon (optional): 1/2 tsp
Fine salt: 1/4 tsp
Creamy natural peanut butter or almond butter: 1/3 cup (80 g)
Pure maple syrup: 1/4 cup (60 ml)
Large egg: 1
Melted coconut oil or light olive oil: 2 tbsp (30 ml)
Vanilla extract: 1 tsp
Chocolate chips (dark or semi-sweet): 1/3 cup (60 g)
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk nut butter, maple syrup, egg, melted oil, and vanilla until smooth and glossy.
3. Add oat flour, rolled oats, baking soda, cinnamon, and salt. Stir until a thick dough forms.
4. Fold in chocolate chips until evenly distributed.
5. Scoop 1 1/2 tablespoons of dough per cookie onto the baking sheet, leaving space between cookies. Lightly flatten each mound.
6. Bake 9 to 11 minutes, until edges are set and centers still look slightly soft.
7. Cool on the pan 5 minutes, then transfer to a rack. Cookies firm up as they cool while staying chewy.
Notes
Do not overbake. Pull cookies when centers still look soft for the best chewy texture.
For oat flour, blend rolled oats into a fine flour and measure after blending.
Nut-free option: use sunflower seed butter.
Egg-free option: use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, rest 5 minutes).
Store airtight at room temperature up to 4 days, or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6 g
- Sodium: 95 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg