Soft-baked, chewy, healthy oatmeal cookies made from whole wheat flour, oats, honey and a touch of maple syrup. Only 30 minutes to chill and you’ll have oatmeal cookies that taste like the real deal!
You are going to love these.
But before I get to these healthy (!!!) cookies: is it just me or did this week drag by? Maybe it’s because I’ve been sick all week and still am. But regardless, let’s just say that a big hallelujah that the weekend is finally here.
Over the past couple weeks, it’s been my mission to pull together a healthy cookie recipe. One that doesn’t lose that “cookie” taste or texture.
Soft-baked, thick, cinnamon-spiced, studded with chocolate and best of all: healthy. The ingredient list is quite impressive: whole wheat flour, whole grain oats, a touch of coconut oil, and honey. No butter or sugar. There is nothing weird in this recipe, typically what most have in their pantry.
And yes, these cookies actually taste good. I made 4 batches in 3 days. And yes, these cookies are so simple to make. With no mixer required, the dough comes together rather quickly.
Let’s start with the dry ingredients: whole wheat flour and oats. Add a little baking powder, a tough of cornstarch for chewiness and cinnamon for some spice. cornstarch, baking powder, and cinnamon. Onto the wet ingredients: egg, honey, coconut oil, vanilla and a touch of maple syrup. Whisk together and combine into the dry ingredients.
These cookies are packed with flavor and taste just like your regular oatmeal cookie. HOW DID THIS HAPPEN?!
Get your sweet tooth fix on without the guilt!
Skinny Oatmeal Chocolate Chip Cookies
- 1 cup old fashioned oats
- 1 cup whole wheat flour
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon cornstarch
- 2 Tablespoons coconut oil melted and cooled
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup honey
- 1 teaspoon maple syrup
- 1/3 cup semi-sweet chocolate chips
In a large bowl, combine the oats, whole wheat flour, baking powder, cinnamon and cornstarch. Whisk together and set aside.
In a medium bowl, whisk together the egg, coconut oil, honey, vanilla extract and maple syrup. Pour the wet ingredients into the dry ingredients and fold together. Fold in the chocolate chips. The dough will look very wet and that's OK.
Chill the dough for at least 30 minutes to allow the oats to soak up some of the moisture.
Preheat the oven to 325F degrees. Line a large baking sheet with a silicone baking mat or parchment paper.
Scoop 2-3 Tablespoons of dough and roll into a ball. Press down to your desired width and thickness. I used 3 Tablespoons and kept them on the thicker side.
Bake for 12-13 minutes if the cookies are on the thicker sides (3 Tablespoons worth of dough.) If less, decrease time to 10-11 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cook completely.
Store in an airtight container for up to 5 days.