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.
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!)