Healthier Soft & Chewy Oatmeal Cookies - Simple Everyday Recipes (2024)

Published: Nov 9, 2019 Author: Christina

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Jump to Recipe·4.2 from 20 reviews

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.

Healthier Soft & Chewy Oatmeal Cookies - Simple Everyday Recipes (1)

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!

Healthier Soft & Chewy Oatmeal Cookies - Simple Everyday Recipes (2)

Ingredients in Soft & Chewy Oatmeal Cookies

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

Oats: A combination of whole and quick oats gives the cookies the provide a fabulously chewy texture.
Flour: Provides structure.
Eggs: Eggs help bind everything together, but the extra yolk helps keep them chewy.
Sweetener: No refined sugar here! A combination of honey and pure maple syrup give it sweetness and a hint of that molasses flavor.
Vanilla Extract: Gives that classic cookie flavor.
Cinnamon: What's an oatmeal cookie without it?
Baking Powder: Helps the cookies rise.
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.

Healthier Soft & Chewy Oatmeal Cookies - Simple Everyday Recipes (3)

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!

Soft & Chewy Skinny Oatmeal Chocolate Chip Cookies

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4.2 from 20 reviews

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.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 14 cookies
Category: Dessert

Ingredients

Units

1 cup instant quick oats¹
½ cup old fashioned rolled oats¹
¾ cup whole wheat flour
1 and ½ teaspoons baking powder
1 and ½ teaspoons ground cinnamon
⅛ teaspoon salt
1 large egg
1 large egg yolk
⅓ cup refined coconut oil, melted²
⅓ cup honey
¼ cup pure maple syrup
1 and ½ teaspoons vanilla extract
⅔ cup semi-sweet chocolate chips

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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.

More Cookies

No Butter Chocolate Chip Cookies (Using Coconut Oil!)
The Best Red Velvet Chocolate Chip Cookies
Cake Batter Chocolate Chip Cookies
Iced Oatmeal Cookies

Reader Interactions

Comments

Brooke
February 26, 2017 at 10:07 am

Do we know the nutrition facts?
Reply
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
      See Also
      Oatmeal Apple Breakfast Bake Recipe - Everyday Dishes
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
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
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
Jas @ All that's Jas
November 13, 2019 at 8:51 pm

Almost guilt-free indulgence? Sign me up! Love that they are soft and chewy.
Reply
Kushigalu
November 13, 2019 at 8:52 pm

I love the ingredients used in the recipe. Cookie looks aamazingly delicious. Pinned!
Reply
Edyta
November 13, 2019 at 10:08 pm

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
Patty at Spoonabilities
November 13, 2019 at 10:20 pm

Nothing like an oatmeal cookie - and even better made with whole wheat flour! What a great recipe!
Reply
Alison
April 15, 2020 at 8:30 am

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
Evy Thais Holdsworth
April 17, 2022 at 6:48 pm

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