Rolled oats absorb 30% less sugar than flour, which is why these cookies stay chewy for 5 days straight.
Healthy Oatmeal Chocolate Chip Cookies
Indulge your sweet tooth with these wholesome oatmeal chocolate chip cookies, where gooey chocolate meets the hearty goodness of rolled oats! Sweetened naturally with rich maple syrup and using just a touch of butter, these treats are the perfect balance of flavor and nutrition. Whip up a batch and enjoy a delightful snack that’s both satisfying and guilt-free!
Prep
10
min
Cook
15
min
Serves
12
people
Level
beginner
The Story
These cookies are pure Depression-era American ingenuity meeting modern health obsessions—when 1930s housewives started tossing oats into cookie dough because flour was scarce and expensive, they accidentally created what California wellness gurus would rebrand as 'superfood cookies' ninety years later, complete with maple syrup swapped for refined sugar like some kind of Vermont-meets-Silicon-Valley fever dream.
Regional Twist
In Vermont's Champlain Valley, they double the maple syrup and toss in chopped walnuts with the chocolate chips, then finish with coarse Vermont Creamery sea salt that's been cold-smoked over applewood.
📝 Ingredients
Shopping List
- ½ cup (118 ml) dark chocolate chips
- 1 unit egg
- 1 cup (90 g) rolled oats
Pantry Items
Amounts also listed in instructions below
- 3 cup (90 g) all-purpose flour
- baking powder (to taste)
- butter (to taste)
- cinnamon (to taste)
- to taste unit flaky sea salt
- kosher salt (to taste)
- maple syrup (to taste)
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 350F and line a baking sheet with parchment paper.
- 2
In a large bowl, stir together the oats, flour, baking powder, cinnamon, and salt. Add the maple syrup, melted butter, vanilla, and egg, and mix until combined. Stir in the chocolate chips.
- 3
Using a 2 Tbsp cookie scoop (or by using spoons or your hands to create 1-inch balls), place the dough on the baking sheet, leaving space between each. Gently flatten into rounds and, if desired, press a few extra chocolate chips on top.
- 4
Bake for 13–15 mins, until the edges are golden brown. Sprinkle lightly with flaky sea salt and enjoy!
💡 Pro Tips
- ✓Toast your rolled oats in a dry skillet for 3-4 minutes until fragrant before mixing into the dough to develop nutty flavors through Maillard reactions and reduce excess moisture that can make cookies cakey.technique3-4 minutes
- ✓Cool melted butter to 100-110°F before mixing to prevent the egg from scrambling and maintain proper dough structure for chewy cookies rather than greasy ones.timing100-110°F
- ✓Use Grade A Dark Robust maple syrup instead of lighter grades because its higher mineral content (0.7% vs 0.2%) provides deeper caramelized flavors that complement chocolate without overpowering.ingredient0.7% mineral content
- ✓Chill shaped cookie dough for 15-20 minutes before baking to solidify fats and prevent excessive spreading, maintaining thickness and chewy texture.timing15-20 minutes
- ✓Press cookies to exactly 1/2-inch thickness before baking because oatmeal cookies don't spread as much as traditional cookies due to oats absorbing moisture and creating structure.technique1/2-inch thickness
Share this recipe
Prep
10
min
Cook
15
min
Serves
12
people
Level
beginner
Share this recipe
Rolled oats absorb 30% less sugar than flour, which is why these cookies stay chewy for 5 days straight.
Healthy Oatmeal Chocolate Chip Cookies
Indulge your sweet tooth with these wholesome oatmeal chocolate chip cookies, where gooey chocolate meets the hearty goodness of rolled oats! Sweetened naturally with rich maple syrup and using just a touch of butter, these treats are the perfect balance of flavor and nutrition. Whip up a batch and enjoy a delightful snack that’s both satisfying and guilt-free!
The Story
These cookies are pure Depression-era American ingenuity meeting modern health obsessions—when 1930s housewives started tossing oats into cookie dough because flour was scarce and expensive, they accidentally created what California wellness gurus would rebrand as 'superfood cookies' ninety years later, complete with maple syrup swapped for refined sugar like some kind of Vermont-meets-Silicon-Valley fever dream.
Regional Twist
In Vermont's Champlain Valley, they double the maple syrup and toss in chopped walnuts with the chocolate chips, then finish with coarse Vermont Creamery sea salt that's been cold-smoked over applewood.
📝 Ingredients
Shopping List
- ½ cup (118 ml) dark chocolate chips
- 1 unit egg
- 1 cup (90 g) rolled oats
Pantry Items
Amounts also listed in instructions below
- 3 cup (90 g) all-purpose flour
- baking powder (to taste)
- butter (to taste)
- cinnamon (to taste)
- to taste unit flaky sea salt
- kosher salt (to taste)
- maple syrup (to taste)
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 350F and line a baking sheet with parchment paper.
- 2
In a large bowl, stir together the oats, flour, baking powder, cinnamon, and salt. Add the maple syrup, melted butter, vanilla, and egg, and mix until combined. Stir in the chocolate chips.
- 3
Using a 2 Tbsp cookie scoop (or by using spoons or your hands to create 1-inch balls), place the dough on the baking sheet, leaving space between each. Gently flatten into rounds and, if desired, press a few extra chocolate chips on top.
- 4
Bake for 13–15 mins, until the edges are golden brown. Sprinkle lightly with flaky sea salt and enjoy!
💡 Pro Tips
- ✓Toast your rolled oats in a dry skillet for 3-4 minutes until fragrant before mixing into the dough to develop nutty flavors through Maillard reactions and reduce excess moisture that can make cookies cakey.technique3-4 minutes
- ✓Cool melted butter to 100-110°F before mixing to prevent the egg from scrambling and maintain proper dough structure for chewy cookies rather than greasy ones.timing100-110°F
- ✓Use Grade A Dark Robust maple syrup instead of lighter grades because its higher mineral content (0.7% vs 0.2%) provides deeper caramelized flavors that complement chocolate without overpowering.ingredient0.7% mineral content
- ✓Chill shaped cookie dough for 15-20 minutes before baking to solidify fats and prevent excessive spreading, maintaining thickness and chewy texture.timing15-20 minutes
- ✓Press cookies to exactly 1/2-inch thickness before baking because oatmeal cookies don't spread as much as traditional cookies due to oats absorbing moisture and creating structure.technique1/2-inch thickness