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skinny oatmeal cookies
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.
skinny oatmeal chocolate chip cookies
- Total Time: 40 minutes
- Yield: 10–12 cookies 1x
Ingredients
- 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 20-30 minutes 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. Bake for 10 minutes . The centers will look very soft and undone. Remove from the oven and using the back of a spoon, press down slightly on the cookies. 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.
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Cookies
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