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Healthier Soft & Chewy Oatmeal Cookies

November 9, 2019 by Christina 17 Comments

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These soft and chewy oatmeal cookies have that classic homemade flavor— made with no refined sugar, hearty oats, and whole wheat flour. Your family will fall in love with this recipe. #cookies #oatmealcookies #healthiercookies
These soft and chewy oatmeal cookies have that classic homemade flavor— made with no refined sugar, hearty oats, and whole wheat flour. Your family will fall in love with this recipe. #cookies #oatmealcookies #healthiercookies
These soft and chewy oatmeal cookies have that classic homemade flavor— made with no refined sugar, hearty oats, and whole wheat flour. Your family will fall in love with this recipe. #cookies #oatmealcookies #healthiercookies

These soft and chewy oatmeal cookies have that classic homemade flavor—made with no refined sugar, hearty oats, and whole wheat flour. Your family will fall in love with this recipe.

These soft and chewy oatmeal cookies have that classic homemade flavor— made with no refined sugar, hearty oats, and whole wheat flour. Your family will fall in love with this recipe.

There are two types of people in this world: oatmeal cookie haters and oatmeal cookie lovers. I fall into the latter category. There’s something magical about an oatmeal cookie— their chewy texture, slightly crisp edges, soft centers, and cinnamon flavor. Please tell me you love them too.

What Makes These Oatmeal Cookies The Best

  • No refined sugar— you’d never know!
  • Slightly crisp around the edges
  • Soft and chewy centers
  • Studded with chocolate chips
  • Packed with cinnamon
  • 15 minute chill time

It doesn’t get much better than this!

These soft and chewy oatmeal cookies have that classic homemade flavor—made with no refined sugar, hearty oats, and whole wheat flour. Your family will fall in love with this recipe.

Ingredients in Soft & Chewy Oatmeal Cookies

These soft and chewy oatmeal cookies are made with very basic ingredients.

  1. Oats: A combination of whole and quick oats gives the cookies the provide a fabulously chewy texture.
  2. Flour: Provides structure.
  3. Eggs: Eggs help bind everything together, but the extra yolk helps keep them chewy.
  4. Sweetener: No refined sugar here! A combination of honey and pure maple syrup give it sweetness and a hint of that molasses flavor.
  5. Vanilla Extract: Gives that classic cookie flavor.
  6. Cinnamon: What’s an oatmeal cookie without it?
  7. Baking Powder: Helps the cookies rise.
  8. Chocolate Chips: These studded throughout add a bit of sweetness. But feel free to add in your favorites.

To this list, you can also added in chopped walnuts or pecans. It’s optional but provide an added crunch.

This oatmeal raisin cookie dough is sticky, so don’t be worried. The cookie dough needs to chill for about 15 minutes before baking for the oats to absorb the moisture.

These soft and chewy oatmeal cookies have that classic homemade flavor— made with no refined sugar, hearty oats, and whole wheat flour. Your family will fall in love with this recipe.

There’s only a few steps between you and a batch of warm soft and chewy oatmeal cookies. Time to get started!

Find more cookie recipes here!

These soft and chewy oatmeal cookies have that classic homemade flavor— made with no refined sugar, hearty oats, and whole wheat flour. Your family will fall in love with this recipe.

Soft & Chewy Skinny Oatmeal Chocolate Chip Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 14 cookies
Print Pin

Rate the Recipe:


Description

These soft and chewy oatmeal cookies have that classic homemade flavor—made with no refined sugar, hearty oats, and whole wheat flour. Your family will fall in love with this recipe.

Ingredients

  • 1 cup instant quick oats1
  • 1/2 cup old fashioned rolled oats1
  • 3/4 cup whole wheat flour
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 large egg yolk
  • 1/3 cup refined coconut oil, melted2
  • 1/3 cup honey
  • 1/4 cup pure maple syrup
  • 1 and 1/2 teaspoons vanilla extract
  • 2/3 cup semi-sweet chocolate chips

Instructions

  • Whisk together the quick oats, oats, flour, baking powder, cinnamon, and salt in a medium bowl. Set aside. In a separate bowl, whisk together the eggs, coconut oil, honey, maple syrup, and vanilla.
  • Add the dry ingredients to the wet ingredients. Stir together until almost combined, then, fold in the chocolate chips. Chill the dough for 15 minutes, while the oven preheats.
  • Preheat oven to 350°F while the dough chills. Line a baking sheet with parchment paper or a silicone baking mat. Set aside. Spoon the cookie dough, about 1.5-2 Tablespoons, roll into balls and place on the baking sheet. Bake for 9-10 minutes or until the edges are slightly browned. Allow the cookies to cool on the pan for 10 minutes before transferring to a wire rack to finish cooling.
  • Once chilled, drop the cookie dough – about 1.5 Tablespoons worth onto the baking sheet. Slightly flatten to the shape you want the cookie. Bake for 9-10 minutes until the edges are lightly browned. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to finish cooling completely. Cookies stay fresh at room temperature for 3 days in an airtight container.

Notes

Make Ahead & Freezing Instructions: The rolled cookie dough balls and baked cookies can be frozen for up to 3 months. Thaw baked cookies overnight in the refrigerator. Frozen cookie dough balls can be baked frozen adding 1 additional minute to the baking time.
1. Gluten Free: Use certified gluten free oats, quick oats and 1 to 1 baking flour to make these gluten free.
2. Coconut Oil: I prefer to use refined coconut oil to omit the coconut flavor. Feel free to use unrefined if that’s all you have.
Did you make this recipe?Mention @runlifteatrepeatblog or tag #runliftandeat!
Tagged in: cookies

Filed Under: Cookies

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Reader Interactions

Comments

  1. Brooke

    February 26, 2017 at 10:07 am

    Do we know the nutrition facts?

    Reply
  2. Giselle

    May 12, 2017 at 1:51 pm

    Hi ! it’s possible to change the kind of oil ? Like corn? Thanks

    Reply
    • Christina

      May 15, 2017 at 8:30 pm

      Hi! You certainly can, I just prefer coconut oil for health benefits!

      Reply
      • Clarissa

        April 1, 2018 at 8:27 am

        what about regular old-fashioned butter? where I live coconut oil costs an arm and a leg. I usually make pesnut butter banana oatmeal cookies, but I’m making them for people who aren’t that crasy about healthy snacks and am trying to find a compromise

        Reply
        • Christina

          April 1, 2018 at 12:35 pm

          You can use butter, but I’d reduce the amount slightly.

          Reply
  3. Shea

    February 3, 2019 at 10:04 am

    I am allergic to coconut could I use avocado oil?

    Reply
    • Christina

      February 5, 2019 at 4:14 pm

      I have never tried these with avocado oil before so I’m not sure if it’d work.

      Reply
  4. Lynn

    February 13, 2019 at 6:41 pm

    Can you use spelt flour instead of whole wheat?

    Reply
    • Christina

      February 13, 2019 at 7:35 pm

      I haven’t tried it, but it should work!

      Reply
  5. Calleigh | The Fork Bite

    November 13, 2019 at 8:35 pm

    Soft and chewy, perfectly spiced, I would love to add some juicy raisins and crunchy walnuts.

    Reply
  6. Jas @ All that's Jas

    November 13, 2019 at 8:51 pm

    5 stars
    Almost guilt-free indulgence? Sign me up! Love that they are soft and chewy.

    Reply
  7. Kushigalu

    November 13, 2019 at 8:52 pm

    5 stars
    I love the ingredients used in the recipe. Cookie looks aamazingly delicious. Pinned!

    Reply
  8. Edyta

    November 13, 2019 at 10:08 pm

    5 stars
    These were the best chewy oatmeal cookies I have ever made. Great recipe!

    Reply
    • Christina

      November 14, 2019 at 1:34 pm

      Thanks! I’m glad you liked them!

      Reply
  9. Patty at Spoonabilities

    November 13, 2019 at 10:20 pm

    5 stars
    Nothing like an oatmeal cookie – and even better made with whole wheat flour! What a great recipe!

    Reply
  10. Alison

    April 15, 2020 at 8:30 am

    2 stars
    Super dry!! I think because of the whole wheat flour. How did yours come out chewy?

    Reply
    • Christina

      April 18, 2020 at 10:26 am

      Did you measure correctly? Did you bake them too long? I’ve had numerous people make these without them being dry.

      Reply

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About Christina

I’m Christina. I’m a cook, baker, photographer, and fitness enthusiast. I started this space to share the truth, the fails, the struggles, and the triumphs about my weight loss journey. It later turned into a way to also share healthier recipes. more about Christina

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