Description
Soft and chewy Healthy Chocolate Chip Oat Cookies made in one bowl with rolled oats, nut butter, and melty chocolate chips. Naturally sweetened, kid-friendly, and perfect for meal prep snacks.
Ingredients
2 cups rolled oats (180 g)
1/2 cup creamy peanut butter or almond butter (125 g)
1/3 cup pure maple syrup (80 ml) or honey (110 g)
1 large egg (50 g, without shell)
1 tsp vanilla extract (5 ml)
1/2 tsp baking soda (2.5 g)
1/4 tsp fine sea salt (1.5 g)
1/2 cup semi-sweet or dark chocolate chips (85 g)
Instructions
1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. In a large bowl, stir nut butter, maple syrup, egg, and vanilla until smooth and glossy.
3. Add rolled oats, baking soda, and salt. Mix until fully combined. Dough will be thick.
4. Fold in chocolate chips.
5. Scoop 1 1/2-tablespoon portions onto the baking sheet, spacing 2 inches apart. Gently flatten each mound.
6. Bake 10 to 12 minutes, until edges are set and lightly golden while centers still look soft.
7. Cool on the pan 5 minutes, then transfer to a rack to cool completely.
Notes
Do not overbake. Cookies will finish setting as they cool and stay chewy inside.
For thicker cookies, chill dough 20 minutes before scooping.
Nut-free option: use sunflower seed butter.
Egg-free option: use a flax egg (1 Tbsp ground flax + 2 1/2 Tbsp water, rest 5 minutes).
Storage: airtight at room temperature up to 4 days, refrigerate up to 7 days, freeze up to 3 months.
Reheat: microwave 10 to 15 seconds for a warm, soft texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 8 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 10 mg