Make a batch of these Healthy Oatmeal Chocolate Chip Cookies—loaded with dried fruit, oats, chocolate, and coconut—to share with the family. They’re a perfect dessert or special snack that the kids and the adults in the family will dig into.
Healthy Oatmeal Chocolate Chip Cookies
We love to bake year-round, and while we definitely do more cooking and baking during the holiday season, these are always on our must-make list. These are my best version of a chocolate chip cookie that’s chock-full of add-ins for the best chewy texture—with a little less sweetness than most other recipes.
There is plenty of flavor from the fruit and chocolate. And they manage to be both chewy and crispy and whole grains to boot.
These healthy Chocolate Chip Cookies are one of our favorite cookie recipes and comes together in one bowl. They make enough to share with friends and keep some for your own family, no matter the occasion.
TIP: The range of add-ins help the cookies have a really awesome texture, without the need to rely on sugar for chewiness. It’s such a great mix!
Table of Contents
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Ingredients You Need
To make these cookies you’ll need some pantry staples including the following ingredients:
- Butter: You’ll want to soften this at room temperature so it’s ready to be blended.
- Sugar: I use granulated and brown sugar in combination for the best chewy texture here.
- Baking soda: This helps the cookies spread and rise nicely.
- Salt: A little salt ensures the cookies have an even flavor.
- Egg: An egg helps the cookie batter bind together.
- Vanilla extract
- Flour: I use whole wheat flour here for a little extra flavor.
- Oats: Rolled or “old-fashioned” oats work well. You can use quick oats, too, if that’s what you have.
- Coconut: Shredded unsweetened coconut adds nice texture and flavor.
- Dried fruit: I prefer dried cherries and cranberries, but there are a lot of options.
- Chocolate chips: You can use semisweet chocolate chips or dark chocolate chips here. Or try chocolate chunks.
Ingredient Substitutions
- If you aren’t a fan of coconut, you can use additional oats, dried fruit, or chocolate instead.
- For the dried fruit you can use cherries, cranberries, raisins (regular or golden), cut-up dried apricots, or cut-up dried apples.
- Use quick oats in place of the rolled oats if that’s what you have.
- Use coconut sugar in place of the brown and granulated sugars if you prefer.
- Dairy-free: Use a vegan butter in place of the regular.
- Gluten-free: Use a 1:1 style of gluten-free baking mix for the whole wheat flour.
Step-by-Step Instructions
Here’s a look at the process involved in making these cookies. Scroll down to the bottom of the post for the full information.
- In a large bowl, beat the butter with an electric mixer until it’s nice and fluffy.
- Add the dry ingredients including the sugars, cinnamon, baking soda, and salt, and beat until combined, scraping down the sides of the bowl as needed.
- Beat in egg and vanilla.
- Add the remaining ingredients to the cookie dough. Stir together well.
From there, scoop out balls of cookie dough and place onto a baking sheet lined with parchment paper. Place them about an inch apart so they have a little room to spread.
Flatten and bake. The baked texture on these is best if you press the balls flat before you bake them. It helps the cookies have crisp edges and a chewy middle.
Frequently Asked Questions
Yes, there are a few options:
You can make these cookies ahead of time and freeze them in a zip top freezer bag in the freezer for up to 3 months. Thaw in the fridge or at room temperature. Or, make them 3-5 days ahead and store them in an airtight container at room temperature. Or make the dough ahead and store it in a zip top bag for up to 5 days in the fridge. Let sit at room temperature for about 30 minutes before baking so it softens.
I love using this King Arthur Measure for Measure gluten-free flour blend so that’s what I would suggest you use to make these cookies gluten-free.
It depends on your definition of healthy. I use the term here to signify that these cookies have less added sugars and contain rolled oats and fruit. They are a great option if you love a classic chocolate chip cookie!
How to Store
Store cookies in an airtight container at room temperature for up to 5 days. Freeze cooled cookies in a freezer bag, with as much air removed as possible, for up to 3 months. Thaw at room temperature.
Best Tips for Success
- You can make the dough ahead of time if you prefer. Store it in a storage bag, with as much air removed as possible, in the fridge for up to 5 days. Let sit at room temperature for about 20-30 minutes before rolling into balls so it softens.
- Gluten-free: Use gluten-free flour blend instead of the all-purpose flour.
- Use all chocolate chips or a mix of chocolate chips and dried fruit.
- If you don’t love coconut, you can use additional dried fruit or chocolate chips.
- Explore more of my healthy cookie recipes to share with the kids.
Related Recipes
I’d love to hear what your family thinks of this recipe if you try it, so please comment below!
Healthy Oatmeal Chocolate Chip Cookies
Ingredients
- ¼ cup unsalted butter (softened at room temperature)
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup whole wheat flour
- ¾ cup rolled oats
- ½ cup unsweetened shredded coconut
- ½ cup dark chocolate chips
- ½ cup snipped dried cranberries, cherries, or raisins
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds.
- Add sugars, cinnamon, baking soda, and salt and beat until combined, scraping down the sides of the bowl as needed.
- Beat in egg and vanilla to combine.
- Beat in flour.
- Stir in oats, coconut, chocolate chips, and dried fruit.
- Scoop out teaspoon-size balls and place onto a baking sheet 2 inches apart. Press down slightly.
- Bake about 10 minutes or just until edges are set. Cool on pan for 1 minute, then transfer to a wire rack to cool.
Equipment
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze cooled cookies in a freezer bag, with as much air removed as possible, for up to 3 months. Thaw at room temperature.
- You can make the dough ahead of time if you prefer. Store it in a storage bag, with as much air removed as possible, in the fridge for up to about 5 days. Let sit at room temperature for about 20-30 minutes before rolling into balls so it softens.
- Use 1 tablespoon per cookie to make them a little larger.
- Gluten-free: Use gluten-free flour blend instead of the all-purpose flour.
- Use all chocolate chips or a mix of chocolate chips and dried fruit.
- If you don’t love coconut, you can use additional dried fruit or chocolate chips.
Nutrition
This post was first published December 2018.
We loved this recipe a lot! I loved fruitcake, still do, but I don’t like all the ingredients in it. My mom used to make fruitcake cookies. They were yummy but she used those weird green and red candied cherries. Lol So I made this recipe, doubled the batch and added dried currents, cherries, apricots and raisins, pecans and fresh chopped cranberries. I used both cinnamon and cardamom for the spice and omitted the coconut and chocolate chips. I used a medium cookie scoop and ended up needing to bake them 14 minutes. They are absolutely delicious. Crispy edges, chewy center. I’m going to add coconut next time and decrease the sugar by half.
These fluffy chocolate muffins were a huge hit in our house! They were so yummy, and all three of my kids absolutely loved them. I sent them as school snacks this week, and they were a perfect treat. I made the full-size muffins this time, but I can’t wait to try mini muffins next! I also appreciated that the recipe made a manageable amount—just enough to last us through the week without any going to waste. This recipe is definitely going into our regular rotation!
Same comment as the others, great recipe but only half the sugar needed. Way too sweet imo for my toddler especially. Might just bake another batch with half the sugar and eat these myself.
These came out so tasty!
I used half the sugar listed (I only used brown – didn’t add any white granulated) and they were still nice and sweet. Could probably add even less without noticing to be honest.
I used raisins and white choc and milk choc chips in mine 😊
Thank you for the recipe.
Made these a few times with only 1/2 the sugar and they are still so delicious! They don’t need the dried fruit or nuts either but always a nice addition if you have them!
Can we make these without the dried fruit or will they be too wet?
Delicious recipe! We used coconut sugar instead of regular brown sugar as well as gluten free flour instead of whole wheat and they turned out perfectly. The cinnamon added a lot of tasty flavor! Thanks for a healthier and yummy cookie recipe!
Overall, very good texture and flavor combo! I like the coconut addition and added a little almond extract to my batter for an Almond Joy vibe.
My only issue with this recipe is its wayyyy too sweet for our taste! I’ll probably halve the sugars next time. (For context, we are a dark chocolate and unsweetened coffee/matcha kind of family.)
These Are SO TASTY . I make them for myself. I’m not usually a coconut person but the ones in these oatmeal taste so good. I would say this recipe would be a little harder to do together w a young one just cus it involves a machine n my little one is impatient.
These were delicious. I made them exactly as written except I used a sugar substitute in place of the granulated sugar.
SO GOOD!! Thank you so much for another amazing recipe!!
These are great!! I made them with crushed almonds, coconut, chocolate chips and dried cranberries. I put the oatmeal in the food processor previously to make a more flour-like / instant oatmeal texture, because my kid doesn’t like the ‘whole’ oats and it turned out pretty well too. My kid loved them and husband too.
Made these with my toddler and they turned out well. My picky toddler has even been eating them. Used all purpose flour in place of whole wheat because that’s what we had on hand. Used semisweet chocolate chips, oats, coconut, and raisins. We will use this recipe again😀.
Wow! This recipe was awesome! I had to make a few subs due to what I had on hand – I used all purpose flour, a mixture of brown sugar and coconut sugar, omitted coconut/cranberries and instead added hemp hearts and chia seeds. Turned out great! love the texture. Thank you!
These cookies are delightful!
They are like the oatmeal chocolate chip cookies my Mom used to make for me when I was little.
Personally, I prefer not to use the coconut, nuts or cranberry… I just use the chocolate chips. They turned out wonderful!
So good! Will make these again.
These are currently in the oven. I substituted peppermint chips for Christmas fun (and because I have them!) You’re my favorite “go to” recipe place! I would say I try out or repeat your recipes a couple times a week. So fun, good and healthy!
These are so good! A new favorite chocolate chip cookie recipe. Quick to make, chewy, delish.
I first tried this for my husband 4 yrs ago for his post-gym snack. His absolute favourite. Now my 3 and 5 yr olds love them too.
Sooooo good and so easy to make!
These are some of the best cookies I’ve ever made! Will be making this recipe regularly!
These are seriously the best oatmeal cookies I’ve ever made, and I’ve made a fair few different recipes. The whole wheat gives these a lovely nutty flavor without making them taste too hardy. The cookies turned out crisp on the outside, and chewy (but not doughy) on the inside. The amount of sugar was spot on too.
Side note, I used a standard cookie scoop (I think it’s 1 to 1.5 TBS) and cooked them for 10 minutes.
Delicious. Came out pretty flat. Also you didn’t say to grease pans. I did and they still stuck a bit
This recipe turned out great! I didn’t have whole wheat flour so I used regular flour, and I had sweetened coconut, so I’d advise anyone who uses that substitution to put in less sugar, as these were pretty sweet in the end (not a problem for my kids haha). I had cranberries and chocolate chunks and the cookies were delicious.
I almost didn’t make these because I don’t have coconut–so glad I didn’t let that stop me! I used extra oats as suggested and then added 1/2 cup chocolate chips and 1/2 cup walnuts. Absolutely delicious. But I’m putting coconut on my list for next time!
Thanks for this amazing recipe Amy! This is our go to cookie recipe. They are absolutely delicious. My son is 5 and loves mixing up the dough and stirring in all the add ins. We live adding in dried cranberries, chocolate chips, raisins and nuts. Especially comforting that they’re a healthier cookie. We all tend to indulge after they’re baked!
Thank you ! The cookies were delicious.
My family absolutely adores your recipes (we have tried a few) & this will be our go to cookie recipe.
Another delicious recipe. I love that my kids can enjoy a healthier cookie and Mommy doesn’t have to feel guilty about it.
Every recipe I made from you is delicious while easy – and these did not disappoint!
Awesome recipe Amy. My son has milk and egg allergies. So I used Bob’s Red mill’s egg replacer instead of egg and coconut oil instead of butter. With those replacement, cookies turned out just fine. My son absolutely loved them. Thank you😊
Just made this for my 2.5 yrs old twins and it turned out amazing! I love your blog as I’m always looking for something healthy, quick and simple to make at home for their snacks, so a huge thank you for sharing all these yummy recipes. Take care.
I’m so glad to hear that!
I made these as outlined with no changes and they are sooo good!
I have had success with all Amy’s recipes that I have tried so far and find my selfing searching through her recipes before any others. My toddler loves them too!!
Thank you so much for this recipe! I make it with my 2 year old and it’s so easy. She loves taste testing the ingredients as we make it and the final result is a huge hit with her and me too!!!
I’m so glad to hear that!
The option to use metric measurement would be handy if the button worked.
Hmmm, it works for me so I’m not sure why it’s not working on your end. I apologize for that though!
Can I make it without salt & sugar coz my baby is 1 year old and I’d like to limit salt & sugar in cooking. Thank you!
I really like this recipe the taste was very good. I just came upon one problem my cookies have a sandy texture do you know what could be the cause of this?
So yummy! I really wished i had the coconut, regardless it was still delicious and super easy to make.
I didn’t have an electric mixer so I couldn’t really get that beaten texture for the butter. I’m assuming that’s why my cookies are not cooking even after 15 minutes in the oven? Do you have any tips for someone like me who doesn’t have an electric mixer at home? Haha
I don’t think that would impact them baking through. Maybe double check the oven temp? (If the batter held together into cookie shapes, they should in theory bake fine!)
True! I just left them in for an extra 6 mins total and they firmed up after setting for 10 mins. I guess my oven temp is not calibrated! Thank you for the delicious recipe! My 2 yr old loves it!
Oh good!
Super easy and taste great!
My son kinda hates the texture of oats, but I use oat flour at times. What if I blended the rolled oats into flour? Any adjustments you’d make? Will it email me when you respond?
I think you could do that!
I just made these this evening and have come to the conclusion that they are by far the best low calorie cookie recipe I’ve tried thus far. I keep track of my calories and have been trying to find a low calorie cookie recipe to make on occasion to curb my sweet tooth… these are incredible!! I’ve tried various other recipes and neither of them met my expectations. I made the recipe just as it was recommended and I made no alterations this time… however I think next time I’ll substitute the sugar for one of my zero calorie ones. I added chocolate chips this time but after trying them, I’ve decided that they can do without the chocolate chips next time cuz they are just that good lol. My 5/yr old daughter loved them and my husband also. Thanks for sharing this recipe!
I’m so glad to hear that!
will this work if i substitute dried fruit with grated carrots? My tod wouldnt touch dried fruit like raisins.
I haven’t tried that so I can’t say for sure but you could use more chocolate in place of the dried fruit or simply leave it out.
Can i use all purpose flour in case i ran out of wheat flour? Thank you
Sure!
Can we skip the sugar altogether?
They would likely taste not like a cookie if you skip it entirely. There’s a Banana Cookie that you might want to look at if you want to go without added sugar.
My daughter and I just made these cookie and O-M-G, they are delicious! We didn’t have the coconut and we skipped the dried fruit, still yummy!! Definitely a winner recipe in kitchen, will be making these over and over again. Thanks for sharing!!
I am so glad to hear that!
My toddler and hubby loved them! I feel good giving in to my toddler’s sweet tooth with your recipes and this cookie does not disappoint! I love the texture!!
Just one question: can I sub one of the sugars with coconut sugar?
Great! And yes, coconut sugar should work fine as a replacement for either sugar I think.
I made these cookies this week with King Arthur self-rising flour instead of whole wheat flour, and while that does mean giving up some of that whole wheat, there were still oats in the recipe! : ) The coconut still made them nicely crisp (i tend to do closer to 3/4 cup coconut because i love it) but the self-rising flour made the cookies a little fluffier than when I’ve made them before and they stayed a little softer in the container flour a cooler of days which I enjoyed. This is my go-to chocolate chip recipe. Everyone loves them and they seem like bakery cookies with the cinnamon and coconut.
sorry for the typo: “For a couple of days”
Ooh, now I need to try them with self-rising flour. That sounds so good!
These are so delicious, made them with my toddler and we both couldn’t stop eating them! Such a yummy flavour, it’s not overly sweet like some chocolate chip cookies and the texture was delicious. Love all the additions including that hint of cinnamon. Definitely saving this recipe to make again!
This is amazing! I made a batch and it didn’t even last the night. So had to make a 2nd batch the next day.
Big hit with my toddler and my friend’s toddler. But it’s also a hit with the ADULTS!
I made these yesterday and came out delicious! Thanks for sharing!
Yay, I’m so glad!
I recently started experimenting with cookies and have tried different recipes with different kinds of flours, etc. This recipe is definitely a winner! Tastes so indulgent, perfectly chewy, just Yummm ! Will be my go to recipe from now on. Thank you!
Yay, I’m so glad to hear that!
Amy, I found you 1.5 years ago when my son was starting to eat solids and have been coming back time and again for meal advice and recipes. Lately we have started baking every Sunday and we only use your recipes (plus the one or two family baking recipes passed down). Your bakes always taste good — just a hint of sweetness letting the natural ingredients’ flavors come through — and are easy to enjoy prepping with a toddler. My son loves baking time each weekend! Thank you so much!
This makes me so happy to know—thank you for taking the time to share that and I’m so glad you have that special baking time together!
What can I replace granulated. Sugar with?
I haven’t tried making these with a sugar substitute, sorry!
Holy moly Amy! These are the best cookies I’ve ever made. I made them for a cookie swap at work tomorrow, but I’m feeling quite possessive of these. I’m hoping folks are not interested in my cookies so I can bring them home!
Yay! I too hope everyone else ignores them and I appreciate that you took the time to let me know!
great cookies meking idea best thank for sharing…………………………
Delicious! I love how the coconut make the cookies light and crispy. I replaced the raisins with chopped almonds and it worked really well.
I’m so glad that you enjoyed them and I bet the almonds are delicious!
I can’t believe no one has commented yet! I love the balance of oats and coconut. Added cinnamon gives it a nice flavor too. My jrdaughter loved making these! I did tweak the recipe a bit, I used a little less sugar, and a pinch more cinnamon. I’m glad I did. It came out perfectly crunchy and gooey! I’m definitely saving this recipe. Thank you!!
I’m so glad that you enjoyed the recipe and I love hearing the tweaks you made! Thanks so much for commenting and sharing your experience with the recipe Jennifer!
I just added it (it was on my list to update so thanks for the reminder!)