It’s about time for some Healthy Oatmeal Chocolate Chip Cookies! I mean we’ve already got regular Chocolate Chip Cookies, Sugar Cookies, and Protein Chocolate Chunk Cookies. The more the merrier!
These vegan cookies are everything you could want from a cookie: crispy on the outside, soft and chewy on the inside, and loaded with chocolatey goodness.
Best of all, this recipe uses a handful of natural plant-based ingredients, and requires no more than 15 minutes active time!
That’s right, you can have your cookie and eat it too. 🍪
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Table of contents
Are Oatmeal Chocolate Chip Cookies Vegan?
There are so many recipe variations for this kind of cookie, although not many are completely vegan. Most will contain eggs and dairy butter.
We replace these ingredients with applesauce and cashew butter, resulting in a fully plant-based cookie that doesn’t compromise on flavor!
Are These Oatmeal Chocolate Chip Cookies Gluten-Free?
Yes! Instead of standard all-purpose flour, we use oat flour. Oats are naturally gluten-free, although make sure you check the packaging of your oats to confirm that they are certified gluten-free.
This is because oats are often processed on the same machinery as wheat, so cross contamination can occur. Better safe than sorry!
Are Oatmeal Chocolate Chip Cookies Easy to Make
Indeed they are! It takes just some mixing, shaping and baking, and only 15 minutes of active time.
How to Make Oatmeal Chocolate Chip Cookies 
The classic oatmeal chocolate chip cookie involves lots of all-purpose flour, white sugar, butter, and eggs.
To make this classic recipe healthier, we have swapped all-purpose flour for oat flour, white sugar for date sugar, regular butter for cashew butter, and eggs for applesauce!
This means more fiber and more nutrients for slightly less guilt. That’s right, go grab another one! 🙂
What Are These Healthy Oatmeal Chocolate Chip Cookies Made Of?
One of the best parts about this recipe? You probably already have all of the ingredients in your pantry!
This healthy oatmeal chocolate chip cookie recipe calls for:
- Vegan butter
- Applesauce
- Date sugar
- Vanilla extract
- Arrowroot
- Baking soda
- Salt
- Oats
- Oat flour
- Oat pulp, optional (from Almond Cow)
- Dairy-free chocolate chips
FAQ
How to Store Cookies
You can keep these healthy oatmeal chocolate chip cookies covered at room temperature.
They can be stored in an airtight container on the counter for approximately 3 days.
How to Freeze Cookie Dough
Roll the cookie dough into balls just like you would if you were going to bake them, and place the balls on a baking sheet.
Transfer the sheet to the freezer, and freeze until the cookie dough balls are hard.
When ready, remove the cookie dough balls from the sheet, and transfer them to a bag. Lay the bag flat, removing as much air as possible.
Stash the cookie dough in the freezer for later! Freeze cookie dough for up to 3 months.
How to Freeze Cookies
To freeze baked cookies, let them cool completely, then transfer them to the freezer on a cookie sheet until frozen.
Once frozen, remove the cookies from the freezer, and place them in bags (or a freezer-safe container) with parchment paper between the layers.
Stash the cookies in the freezer for later! Freeze cookies for up to 3 months.
What Type of Oats Should I Use?
It’s no secret that these cookies contain a lot of oats. 🌾 I mean, they are called oatmeal cookies for a reason!
But, as mentioned above, instead of all-purpose flour, this healthy oatmeal chocolate chip cookie recipe calls for oat flour. Making oat flour is probably the easiest thing you’ll ever do in the kitchen. Plus, it is super inexpensive.
All you have to do is add old-fashioned or rolled oats (I used rolled oats) to a blender or food processor, and within seconds, you’ll have your very own oat flour! It really is that easy.
Important: Do not use quick oats or steel cut oats for this recipe, as it won’t work the same!
How Long Do These Healthy Oatmeal Chocolate Chip Cookies Take to Make?
This recipe requires about 10 minutes of active time, 1 hour to firm up in the fridge, and 7-10 minutes of baking time.
This recipe makes approximately 15 cookies. Feel free to double the recipe if you’d like more!
Be sure to serve these cookies with homemade almond milk made in your Almond Cow! You can use my discount code “NATALYA” for a discount. 😊
Tip: Don’t Skip Chilling the Dough!
If you don’t chill the cookie dough for at least 1 hour, they won’t turn out the same. Chilling the dough allows the fat (cashew butter) to firm up before the cookies are baked. This results in a thicker, fluffier cookie!
You can also make the dough ahead of time and chill it overnight if you’d like, but it’s not necessary to wait that long.
If you are looking for more delicious plant-based cookie recipes, then check out:
Best Vegan Chocolate Chip Cookies
Sugar Cookies with Vanilla Frosting
Protein Chocolate Chunk Cookies
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag your photos with @healthiir on Instagram! I’d love to hear what you think.
Healthy Oatmeal Chocolate Chip Cookies
Course: DessertDifficulty: Easy15
servings15
minutes10
minutesIngredients
1/2 cup softened vegan butter
1/4 cup applesauce
3/4 cup date sugar, or monk fruit for sugar-free
2 tsp vanilla extract
1 Tbsp arrowroot
1/2 tsp baking soda
1/2 tsp salt
1 cup oats
1 cup oat flour (if you have an Almond Cow, you can use 1/4 cup oat pulp with 3/4 cup oat flour instead)
2 Tbsp water or almond milk
Dairy-free chocolate chips (as many as you like!)
Directions
- To a mixing bowl, add the vegan butter, applesauce, date sugar, and vanilla extract, and mix.
- Add arrowroot, baking soda, and salt to the mixture, and mix.
- Add the oats and oat flour, and mix.
- Add 2 Tbsp water or almond milk, and mix with your hands. It should now feel like that perfect cookie dough texture! If it feels too dry, feel free to add a little more liquid, 1 Tbsp at a time.
- Add as many chocolate chips as you’d like, and mix again.
- Cover and transfer to the fridge for at least one hour to firm up.
- Preheat oven to 350°F. When ready, scoop cookie dough into even-sized balls and transfer to a cookie sheet.
- Using the palm of your hand, gently flatten the tops. With this recipe, the shape won’t change with baking time, so flattening helps get that cookie look.
- Bake on 350°F until golden brown. In my oven, it takes approximately 10-12 minutes. If you like crispy cookies, leave them in the oven for an extra few minutes! If you like softer, chewy cookies, be careful not to over-bake them.