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    Healthier Soft & Chewy Oatmeal Cookies

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    Jump to 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. #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

    More Cookies

    • I'm certain that will love these cake batter chocolate chip cookies! Enjoy a chewy cookie with slightly crisp edges studded with white chocolate chips and festive sprinkles. These taste like a cross between chocolate chip cookies mixed with funfetti vanilla cake— truly a cookie recipe that you'll make over and over again!
      Cake Batter Chocolate Chip Cookies
    • These classic iced oatmeal cookies are the old-fashioned style that you know and love from your childhood. With soft centers, crisp chewy edges, and topped with vanilla icing, these will be favorite for friends and family!
      Iced Oatmeal Cookies
    • These double chocolate chip cookies are rich and fudgy, incredibly super soft and brownie-like centers, chewy edges, and chocolate chips studded throughout. Easy to throw together, no dough chilling, and just 10 minutes to bake!
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    • These flourless peanut butter brownie cookies are rich, soft-baked and chewy— that you won't believe that there's no flour or butter! With just 8 ingredients and no chilling, you'll find any excuse to make them. I recommend using mini chocolate chips to pack more into each cookie.
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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 01, 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 01, 2018 at 12:35 pm

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

            Reply
    3. Shea

      February 03, 2019 at 10:04 am

      I am allergic to coconut could I use avocado oil?

      Reply
      • Christina

        February 05, 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
    11. Evy Thais Holdsworth

      April 17, 2022 at 6:48 pm

      3 stars
      I would rate this higher, but have not made these just yet. I am curious! The recipe says ," yields 14 cookies," is this correct. I ask because, the measurements look like they will produce more than 14 cookies. Just trying to figure out measurements to actual product output before I try this. Plus I will be tweaking the recipe just slightly. Thank you.

      Reply

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    Hi, 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.

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