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Oatmeal Chocolate Chip Cookies

Graded Choc Chip Cookie A-5404

I’ve been craving chocolate over the last few weeks, so I thought I’d share my purely delicious oatmeal chocolate chip cookies. What I love about this recipe is that it’s so simple that it will only take a few minutes to put together.
The secret to making it lies in the mixing. Making sure the ingredients are well combined then gently massaged and squished together with your hands so that the oats still remain intact.  Don’t be tempted to put this into a food processor –  the result is not quite the same as hand made.  Enjoy !

What’s good about it:
Oats are a great source of soluble fibre that fills you up, so you feel fuller for longer.  According to studies, the beta-glucan fiber found in oats can help regulate your appetite for up to 4 hours as well as help lower cholesterol. I’ve also used macadamia nut oil in this recipe which gives it a lovely buttery flavour and is also heart healthy and anti-inflammatory to the body. Cacao from dark chocolate is rich in Magnesium, iron, copper, manganese and riboflavin, essential micronutrients for health and vitality.The high flavenoid content of cacao has been scientifically likned to a reduced risk of heart disease, stroke and diabetes. Cacao contain theobromine that boost endorphins and increases mental alertness.

200 g ( 2 cups /7 oz)  Organic rolled oats
50 g (1  3/4  oz) flaked or desiccated coconut
60 g (2 oz)  macadamia nut oil or your choice cold pressed coconut oil or butter (melted)
60 g (2 oz) manuka honey or organic maple syrup
1 organic egg
100 g (3  1/2 oz) block good quality dark eating chocolate 85% – 90 % based on your taste

Preheat your oven to 150 C / 300 F.
Combine oats, coconut, oil or melted butter, honey and egg into a mixing bowl.
Mix through with your hands for a few minutes – squishing the ingredients together until the cookie starts to come together.
I often like to rest the mixture for 5 minutes after mixing – so the oats soften a little more and hold together when squished.
Chop up the chocolate with a large knife.
Add chocolate to the oats and mix through.
Form into 12 cookies…I love using a small ice cream scoop for this – so easy that way.
Place onto a prepared baking tray and flatten slightly.
Bake for approx 20 minutes or until golden.  Check half way through the cooking…they are delicate so you need to watch them.
Remove from the oven and cool completely.
Enjoy any time.
Keeps in an airtight container for 1 week.
Makes 12 cookies

Notes:
Rolled quinoa can be used in place of the oats for gluten free.
I always like to make a double batch – these are soooo yummy.
Add a pinch of cinnamon if you like it.
Cacao nibs can be used in place of the dark chocolate.
Dried organic apple and a touch of cinnamon is a lovely change from the chocolate to mix it up a bit.
For more chocolate chip cookie recipes go to almond flour chocolate chip cookies

Nutritional info per cookie
Protein: 2.2 g
Carbs: 14 g
Total fat: 11 g
Saturated: 4.7 g
Fibre: 1.2 g
Sodium 12.8 mg
kilojoules: 683
Calories: 163

 

 

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43 Responses to “Oatmeal Chocolate Chip Cookies”
  1. Caitlin says:

    Yummo! I love Mondays… It’s When you post new recipes :)
    Just wanted to double check- is it 200g oats or 100g? Because it also says 1 cup?
    Thanks again! :)

  2. Tanya says:

    Can you substitute the egg for anything? My daughter is allergic to eggs.
    Thanks

  3. Steph says:

    Hi Teresa,

    Would the recipe work the same with a substitute for rolled oats – such as buckwheat, spelt oats or quinoa flakes?

    Thanks,
    Steph

  4. Thanks, I am going to make these for my twin boys birthday party, I am hoping to avoid the crazy sugar highs :)

  5. rachel says:

    Made these for the first time. Very crumbly and fall apart when i tryed to make balls and as soon as i try to flatten them and they fell apart.
    They do look great thou.
    Any ideas to keep them from falling apart.

    • Anna says:

      Rachel, same thing happened to me. The raw mixture was so crumbly and fell apart easily but I resisted adding more coconut oil/honey to the mixture to make it bind together (that’s how much faith I have in Teresa’s recipes). Instead I used small ice cream scoop and just plopped the cookie mixture on the baking sheet. Once they cook and cool, they’re intact. Crunchy on the outside and chewy on the inside.

  6. Juliette says:

    Can you use Raw Cocoa powder instead of chocolate and if so, how much would you use. I gave up chocolate 3 years ago, but use the raw cocoa as a substitute. Thank you for providing us with such great recipes for free!

  7. Amy says:

    I made these with quinoa flakes this morning and they worked perfectly. I added 1 Tbsp of flaxseeds, 1/4 tsp of ginger, cinnamon & cardamon, and a little extra squirt of honey to hold them together. Will definitely be making this one again. Delish & guilt free!!!

  8. Kylie says:

    Yum !!!! Just made these and they are amazing……thank you :)

  9. Anna says:

    Teresa, when I saw these this morning I almost jumped for joy. Whipped them up this afternoon.. substituted half 85% chocolate and half raw organic cacao nibs as I didn’t have enough chocolate. The texture is so perfect! Thank you for everything you do Teresa. xxx

  10. Karen says:

    These look yummy and will give it a shot. Any ideas where I can get good quality dark chocolate without sugar added?

  11. Tully says:

    Hi Teresa – Is this recipe by any chance in your 80/20 cookbook?

  12. Kim says:

    Is it 60g or 60ml of macadamia nut oil?

    Many thanks!

  13. LOVE! LOVE! LOVE! Your biggest fan x x x Dani

  14. Caroline S says:

    I made these the other night last week.
    They were AMAZING!
    When you eat them straight out of the oven their warm and the chocolate is all ooey gooey. Be careful not to burn yourself tho.
    On the second day I brought them into work. My co-worker LOVED them also! It’s great that they are so healthy because we are both starting a healthy eating mission :)
    My girlfriend also tried them. She kept hounding me for more! Sent her the recipe today so she should be very happy now.
    BEST cookie alternative.

    !!!!DEFINITELY MUST TRY THESE!!!!!

  15. Kate says:

    Hi Teresa, do you think these would work with pre soaked oats?

  16. Emily says:

    Any way we can make these double choc cookies Teresa? How much cacao would you add to the mixture? xx

  17. Emily says:

    These were very yummy, thank you!

  18. Kate says:

    These were easy and so yummy! The kids loved helping me make – and eat – them. Thanks for your wonderful recipes.

  19. Sarah says:

    I made these cookies with my 3 yo and we both were a bit unsure they would stay together but alas they did! We really enjoyed them, thank you for a great recipe!

  20. Dana says:

    They’re in the oven and the house smells amazing. I’ve recently found your website after moving to Australia a month ago. Finding clean ingredients hasn’t been as easy as it was in the U.S., but I’m slowly getting it all together. Your recipes and online shop have been a true treasure. Thanks so much!

  21. Tania Mitchell says:

    Hi I made these last week and made 2 batches, as suggested, half with choc (maple/choc)and the other with dates (daughter won’t eat choc). I found the chic ones to be a bit dry and more crumbly and the date ones (prob because i soaked the dates and the mix sat for a bit as they were baking second) to be more moist and held together better. So next time I might just add a tsp or tow of a liquid (water or Juice) to bind better. But both are yum and I am munching on a couple right now. Cheers Tania

  22. Alyce says:

    I have just finished making these, the kids and i loved them, we are new to cooking without butter, white flour and sugar and loving all the healthier recipes we are coming across. The only issue we had though was that were still quite crumbly when finished, though the mixture seemed moist while we were mixing.

  23. Sarah says:

    Hi Teresa,
    Made these today with one smashed banana and some chia seeds and they smell so good !
    Thank you,
    Sarah

  24. Michelle says:

    Hi Teresa, I’m now sugar free so will use cacao nibs and rice syrup rather than chocolate and honey/maple syrup.

    Please will you suggest how much rice syrup to use? I understand it’s not likely to be a 1:1 replacement ratio.

    Thanks in advance, I love your recipes .. if you would start providing for use of stevia and rice syrup etc for your sugar free fans, would be a helpful addition to what you already do so uniquely and fantastically well :)

    KR, Michelle.

  25. Anne says:

    I tried these over the weekend. Doubled the measurements and for one batch made chocolate chip another batch made with raisins. They were lovely.. but realised that the raisin ones were a bit too sweet, chocolate chip just prfect. So next time when doing the raisin ones will reduce the honey!

  26. Gloria says:

    what a wonderful alternative, enjoyed the chewy texture, thank you for sharing your recipes for free, I will definitely try them!

  27. Amelia says:

    These are super easy and delicious. I made them for new parents and swapped them for baby cuddles. They were a perfect afternoon tea treat.

  28. akabexarella says:

    Hi Teresa,
    A big thanks for this recipe. I’m pregnant and on diet controlled gestational diabetes. Needless to say, eating hasn’t been to fun the past few months. These cookies satisfy my biggest weakness (seriously, what is it about cookies??) without making my blood sugar go cray cray. So delish! Thank you thank you thank you XXX

  29. Janet says:

    These little cookies definitely satisfy a chocolate craving. I found, like Rachel and Anna, that they were hard to hold together in the mixing process, but have total faith in Teresa and knew all would end well (as it did!). I found that when I put mixture on tray, I just pushed it together round the edges and patted on top and all was good. They are delicious. Thanks Teresa – another hit!! Keep the recipes coming ….

    • Michelle says:

      I left the mix sit for a good 10mins before I made them and that definately makes a difference in how well hey stay together. I don’t flatten them out too much either.

  30. Anita says:

    I just made a batch of these today….and they’re just delicious!!! And so easy to make!! I did use 2 eggs and next time will reduce the amount of chocolate. Thank you once again Teresa :-)

  31. Karen says:

    I would suggest adding an extra egg to help avoid the crumble factor, and that way you get extra protein as well.

  32. Tanya says:

    I make these every week! The kids love it and so do I
    So thankyou

  33. Kelly Whaites says:

    Made these last night, absolutely amazing I used rice malt syrup instead of honey and I used coconut oil , couldn’t believe how good they turned out will definetly be making again thanks so much for this gorgeous healthy recipe :)

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