These lightly sweetened chewy oatmeal chocolate chunk cookies with rich dark chocolate chunks are the perfect treat to say yes to! With almond flour and oats, and no refined sugar, they’re the healthier version of a classic.
Do you ever crave dessert, but you want it to be healthy?
I do just about every night, and not long ago I wanted to make a healthier version of my original Vanishing Chocolate Chip and Oatmeal Cookies.
Thanks to long lines and food magazines, I found the perfect recipe idea for oatmeal chocolate chunk cookies, and it totally hit the spot!
OATMEAL CHOCOLATE CHUNK COOKIES
Sometimes you have to compromise a bit on flavor when it comes to making a healthy dessert, but not in this case! These oatmeal chocolate chip cookies are:
- Gluten-free
- Naturally sweetened (without brown sugar)
- Easily adapted to be vegan
- Made without butter or oil
- A healthier dessert option!
But that DOESN’T mean we’re sacrificing taste because these cookies are also:
- Soft
- Chewy
- Just sweet enough
- Freezer-friendly
- Easily made in a food processor
Y’all, these chewy chocolate chip oatmeal cookies are so good, the four of us ate A WHOLE BATCH hot out of the oven and ruined our dinner!
INGREDIENTS FOR DARK CHOCOLATE CHUNK OAT COOKIES
One of my favorite reasons for making this healthy chocolate chunk oat cookies recipe is that you only need a few ingredients:
- Almond butter. This takes the place of the fat in a traditional cookie recipe, but it adds some nutty goodness as well. You can substitute another nut butter, or a nut-free butter as well.
- Maple syrup. You only need ½ cup to sweeten this oatmeal cookie recipe.
- Vanilla. Gives a classic cookie flavor, but you can use almond extract too. (Here’s how to make Homemade Vanilla Extract plus vanilla extract substitutes).
- Egg. The binder and lifting agent. Bring the egg to room temperature before mixing up the cookies. I haven’t tried it yet, but I bet a flax egg would also work here.
- Old-fashioned rolled oats. You can substitute quick-cooking oats if that’s what you have.
- Almond Flour. Instead of wheat flour, almond flour keeps these cookies gluten-free, and it adds a nutty flavor as well.
- Salt and baking soda. Also classic cookie ingredients, you need just ½ teaspoon of each.
- Dark chocolate. I recommend using 70% cocoa or greater here, to get that rich flavor that dark chocolate is known for. You can use semisweet chocolate chips, chocolate chunks, or chop up a chocolate bar.
Notice what we’re NOT using in this cookie recipe…
- White granulated sugar
- Unsalted butter
- All-purpose flour
Not that there’s anything wrong with these ingredients (since butter and sugar are pretty much the staple of nearly every tasty dessert), but by making a few swaps, we’re able to truly make this a healthy cookie!
Note: If you want to avoid chocolate, you can make these healthy oatmeal raisin cookies by substituting raisins for chocolate chips.
MY NEW FAVORITE HEALTHY DARK CHOCOLATE OATMEAL COOKIES
My old Vanishing Chocolate Chip and Oatmeal Cookies recipe isn’t NOT healthy, but there’s room for improvement for sure.
I’ve been looking for a good chocolate chip cookie recipe that doesn’t use refined sugar, and it’s been hard to find. I love that this one only uses maple syrup!
Plus, these gluten-free dark chocolate chunk oatmeal cookies use only oats and almond flour. That means they’re safe for my daughter and any other friends who have to be careful about food allergies!
HOW TO MAKE CHOCOLATE CHUNK OATMEAL COOKIES
These chocolate chunk oatmeal cookies come together super quick when you use a food processor.
Step 1. Preheat the oven to 350F. Line two large baking sheets with parchment paper or Silpat mats.
Step 2. Add all the wet ingredients to a food processor and process until everything is well combined and smooth.
Step 3. Add the dry ingredients and pulse until the oats are broken up and everything is blended up well.
Step 4. Fold in the chocolate chips.
Step 5. Using a cookie scoop, drop the dough onto the baking sheets, leaving about ½” space between the cookie dough balls. There’s no need to chill the dough before baking.
Step 6. Bake for 12-14 minutes, or until the edges are just starting to brown. Cool on the baking sheet for 5 minutes before transferring them to cool completely on wire racks.
OATMEAL COOKIE RECIPE TIPS
Although it’s really easy to make oat flour, I recommend starting with whole old-fashioned rolled oats. That way you end up with the right texture and the cookie doesn’t dry out.
I did test this oatmeal cookie recipe using a blender instead of a food processor and it was just a big mess. I have this food processor and the whole process was REALLY easy.
If you don’t have a food processor, you can process the oats separately and make the dough in a stand mixer, or in a large bowl with an electric mixer.
Bonus points if you use a cookie scoop to make every cookie the same size AND bake uniformly in the oven.
OATMEAL COOKIES FAQS
Can you freeze chocolate chunk oatmeal cookies?
Yes! I often make double or triple batches and then freeze them for later. I like to add a cookie to the kids’ lunches – it’s such a treat for them, and there’s no guilt about giving them a bunch of sugar! Store in airtight containers to keep them fresh.
Are chocolate chips or chunks better for cookies?
Both work for this oat cookies recipe! I recommend using chocolate that is at least 70% cocoa or greater here, to get that rich flavor dark chocolate is known for. But use whatever type of chocolate you have on hand.
Why are my oatmeal chocolate chunk cookies dry?
There may have been too much oat flour in the dough. That’s why I recommend starting with old-fashioned oats rather than oat flour for this recipe. You also want to make sure not to bake the oatmeal cookies for too long – just until the edges start to brown!
Why are my chocolate chunk oatmeal cookies flat?
If your cookies keep turning out flat, your oven may be running hot. Try lowering the temperature by 10 to 15 degrees and see if that helps. Too hot of an oven melts the fat in cookies too quickly, and they spread more on the pan.
WANT MORE HEALTHIER COOKIE RECIPES?
Here are some of our favorite cookie recipes that have been made just a bit healthier:
- Healthy Peanut Butter Cookies (one of our other go-to oatmeal cookie recipes!)
- Healthier Candy Cane Cookies
- Healthier Cut-Out Sugar Cookies
- Pumpkin Cookies with Cream Cheese Frosting
- Molasses Breakfast Cookies
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These lightly sweetened chewy oatmeal chocolate chunk cookies with rich dark chocolate chunks are the perfect treat to say yes to! With almond flour and oats, and no refined sugar, they’re the healthier version of a classic.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 28 cookies 1x
- Category: Dessert
- Method: Blend and bake
- Cuisine: American
Ingredients
- ½ cup almond butter
- ½ cup maple syrup
- 1 tsp vanilla extract
- 1 egg
- 1 cup old-fashioned rolled oats
- 1 cup almond flour
- ½ tsp salt
- ½ tsp baking soda
- ½ cup dark chocolate chips (70% cocoa or greater)
Instructions
- Preheat the oven to 350F. Line two large baking sheets with parchment paper (I use and LOVE these baking sheets) or with re-usable Silpat mats (I have these mats).
- Add the wet ingredients to the food processor: almond butter, maple syrup, vanilla extract, and egg. Process until everything is well combined and smooth.
- Add the dry ingredients: oats, almond flour, salt, and baking soda. Pulse until the oats are broken up and the ingredients are blended together, for about 10 to 15 pulses.
- Fold in the chocolate chips.
- Using a cookie scoop, drop the dough onto the cookie sheets, leaving about ½” space between the cookies.
- Bake for 12-14 minutes, or until the edges are just starting to brown. Cool completely on wire racks.
Notes
- Although it’s really easy to make oat flour, I recommend starting with whole old-fashioned rolled oats. That way you end up with the right texture and the cookie doesn’t dry out.
- I did test this oatmeal cookie recipe using a blender instead of a food processor and it was just a big mess. I have this food processor and the whole process was REALLY easy.
- If you don’t have a food processor, you can process the oats separately and make the dough in a stand mixer, or in a large bowl with an electric mixer.
- Bonus points if you use a cookie scoop to make every cookie the same size AND bake uniformly in the oven.
Nutrition
- Serving Size: 1 cookie
- Calories: 64
Blankhiker
I used 1/2 cup almond flour, 1/2 cup whole wheat and 1 cup quick oats. I used the quick oats because I didn’t want to dirty my food processor. I also had crunchy almond butter so I went with that. Turned out great! Finally a cookie without butter that tastes like a normal cookie. Have you tried this recipe with an egg substitute? I’m supposed to avoid dairy and egg yolks for a low iodine diet. Thanks!
Kyare - Team Crumbs
I have not, but I am sure it would be wonderful!
Emily W
Think I use could coconut flour vs almond, just cut the amount? I’m afraid my almonds are too stale and I’m not willing to mess up cookies 😂
Tiffany
LOL!! I’m not an expert at baking with GF flours, but I know that coconut flour can’t be subbed for almond flour in most recipes without some other major adjustment. If you feel like experimenting, I’d MAYBE try 1/2 cup coconut flour or just use all oat flour. Also, I’m not sure you can mess up anything with chocolate!
Jalisa Wenger
Have you tried einkorn flour instead of almond?
Tiffany
I haven’t, but it will likely work similarly!
Emily
what do you think about using regular whole wheat flour in place of almond flour?
Also, I have made your “Man Bread” several times and my whole family loves it!
Tiffany
That would probably work Emily! These are very moist as is, so the flour will absorb the liquid and I’m betting the texture will be more like a traditional cookie. 🙂
Emily
Thanks, my family tries to avoid all refined sugars so your blog has been super helpful for us!
Tiffany
You’re very welcome!