Soft-baked & chewy healthier oatmeal cookies made from just a few ingredients. Nothing complicated, just pure goodness!
Oomph. Monday, yet again.
I know you feel me. This weekend went by way too fast. I figured I would make today a less painful by sharing some COOKIES.
You are going to love these. And you know what? These cookies are easier than you think:
- Make cookie dough.
- Chill slightly.
- Bake for 10 minutes.
BOOM.
I have been on a mission to create a healthier cookie that doesn’t look that cookie taste or texture. You know what I’m saying? No frills and nothing complicated with this cookie: whole wheat flour, whole grain oats, coconut oil, honey for sweetness and a touch of maple syrup. (No oatmeal chocolate chip cookie should be without maple syrup.)
And yes, these are delish. I made a double batch yesterday to share with friends this week. With no mixer required, the cookie dough comes together in a jiffy!
Get moving into the kitchen.
Your sweet tooth is calling on these cookies.
Soft & Chewy Skinny Oatmeal Chocolate Chip Cookies
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Prep Time:
10m
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Cook Time:
10m
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Total Time:
40m
Ingredients
- 1 cup old fashioned oats
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon cornstarch
- 2 tablespoons coconut oil, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup honey
- 1 1/2 teaspoons pure maple syrup
- 1/3 cup semi-sweet chocolate chips
Instructions
- In a large bowl, toss the oats, flour, baking powder, cinnamon, and cornstarch together. In a separate bowl whisk together the egg, coconut oil, honey, maple syrup and vanilla extract. Add the wet ingredients into the dry ingredients and mix together using a wooden spoon or spatula. Once almost combined, add the chocolate chips. The dough will be thick and sticky -- that's OK! Chill the dough for at least 30 minutes to an hour in the refrigerator.
- While the dough is chilling, preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll balls of dough (about 3 Tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Using the back of a spoon or your fingers, press down on the cookies to they are flatter but still thick. Bake for 10-11 minutes . The centers will look very soft and undone but the bottoms should be set. Remove from the oven. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack. The cookies will finish "setting up" during this time.
- Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Unbaked cookie dough balls freeze well - up to three months. Bake the frozen cookie dough balls for an extra minute, no need to thaw.
Additional Notes
- You can use quick oats if you do not have old fashioned. Keep in mind, quick oats absorb liquid much faster so there is no need for chilling.
LOVE AND COOKIES♥♥♥
Charlie popping in to say hi!
(He really wants those cookies. Sorry buddy.)
If you like this recipe, you'll love these!
Brooke
February 26, 2017 at 10:07 amDo we know the nutrition facts?
Giselle
May 12, 2017 at 1:51 pmHi ! it’s possible to change the kind of oil ? Like corn? Thanks
Christina
May 15, 2017 at 8:30 pmHi! You certainly can, I just prefer coconut oil for health benefits!