Irresistibly Healthy Chocolate Chip Cookies

• 2 teaspoons vanilla extract
• 1 large egg
• 4 tablespoons (up to 6) dark brown sugar see note 1
• 1/2 cup melted coconut oil see note 2
• 1-1/2 cups oat flour regular oats blended in a blender—see note 3
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt or 1/4 teaspoon table salt
• 1/2 cup dark chocolate chips plus additional dark chocolate chips for topping cookies if desired, see note 4
• Flaky sea salt optional

• Melt the coconut oil in the microwave or a small saucepan until it is completely liquid. It’s crucial to measure the oil *after* it’s melted. Set it aside to cool back to room temperature—the oil should not be hot when you add it to other ingredients, as this can affect the dough’s consistency.
• Add old-fashioned oats to a blender or food processor. Blend or process until the oats are finely ground and resemble a smooth flour. You might need to stir the oats and re-blend a couple of times to ensure all particles are uniformly powdered. After blending, measure the oat flour by gently packing it into the measuring cup and leveling off the top. This precision is important for the cookie’s texture. Set the measured oat flour aside.
• In a medium bowl, combine the melted and cooled coconut oil, vanilla extract, large egg, and dark brown sugar. Whisk these ingredients briskly until they are completely smooth and well-emulsified. The mixture should appear glossy and uniform.
• Add the prepared oat flour, baking soda, ground cinnamon, and sea salt to the wet mixture. Use a wooden spoon or a sturdy spatula to mix until the dry ingredients are just combined and no flour streaks are visible. Be careful not to overmix, as this can develop the gluten in the oats and lead to a tougher cookie. Once just combined, fold in the dark chocolate chips until they are evenly distributed throughout the dough.
• Cover the cookie dough tightly with plastic wrap and chill it in the refrigerator for 20–30 minutes. This chilling period is essential: it helps the dough firm up, prevents excessive spreading during baking, and contributes to a chewier cookie. Do not chill longer than 30 minutes, or the dough can become too stiff and difficult to shape. While the dough chills, preheat your oven to 350°F (175°C). Once chilled, remove the dough and use a 1-tablespoon measuring spoon to portion out dough balls. Tightly roll each portion into a ball, then gently flatten it to about ½-inch thick, as oat cookies don’t spread significantly on their own. You should yield approximately 22–24 cookies. Place these rolled and flattened dough balls on a parchment-paper-lined plate. Chill these shaped dough balls for another 10 minutes for optimal texture.
• Once the dough balls are thoroughly chilled, transfer them to a lined baking sheet, ensuring they are spaced about 2 inches apart to allow for proper airflow. Bake for 7–9 minutes (8 minutes is often perfect for a soft, chewy center) or until the edges are lightly golden and the tops are no longer gooey. Slightly underbaking these cookies is recommended to achieve the best flavor and texture. Carefully remove the tray from the oven. If desired, immediately press a few extra dark chocolate chips into the tops of the warm cookies; this makes them visually appealing and guarantees delicious chocolate in every bite! Once these chips have slightly melted, sprinkle a pinch of flaky sea salt on top of the melted chocolate for an extra gourmet touch, if desired. Let the cookies cool on the sheet pan for 5 minutes before carefully transferring them with a spatula to a wire cooling rack. Handle them delicately, as these cookies are tender and can be a bit crumbly when very warm.
• Enjoy your healthy chocolate chip cookies hot, warm, or at room temperature. Many find them best enjoyed right out of the oven when the chocolate is still gooey! While delicious for days, these cookies are at their peak freshness and softness on the day they are baked; they tend to firm up and become slightly less sweet with each passing day.

Note 1 – Sweetener Choices: I personally love the rich, complex flavor that dark brown sugar imparts. However, light brown sugar works equally well if that’s what you have on hand. For a non-refined sugar option, coconut sugar is an excellent choice, providing a similar caramel note. Please be aware that these cookies are designed to be minimally sweet, with much of their sweetness coming from the chocolate chips. If you are accustomed to more traditional, sweeter treats, I recommend increasing the amount of brown sugar or coconut sugar to 5–6 tablespoons (I often use 6 tablespoons myself). Always lightly pack brown sugar when measuring.

Note 2 – Coconut Oil Selection: The flavor and potency of coconut oil can vary significantly between brands. My personal preference is LouAna Coconut Oil for its consistent quality. It is absolutely crucial that the coconut oil is fully cooled to room temperature before being incorporated into the wet ingredients. If it feels warm to the touch, it’s still too warm. Using hot oil can scramble the egg or create an undesirable texture in your cookie dough.

Note 3 – Perfect Oat Flour: Both regular old-fashioned oats and quick oats can be used to make the oat flour for this recipe. The key is to ensure the oats are blended until they achieve a very fine, powdery consistency, similar to regular flour. Any remaining large oat pieces will affect the cookie’s texture. When measuring your homemade oat flour, gently pack it into the measuring cup and level off the top accurately.

Note 4 – The Power of Dark Chocolate: My preference for dark chocolate chips in this recipe is not just for their intense flavor, but also for their nutritional benefits. Dark chocolate is celebrated for its high antioxidant content, essential minerals, and being a source of healthy fats. You can learn more about the numerous benefits of dark chocolate here. While any type of chocolate chip (milk, semi-sweet, white) will technically work, opting for dark chocolate enhances the “healthy” aspect of these cookies. If you have a dairy sensitivity, remember to always check the ingredient labels of your chocolate chips to confirm they are dairy-free and do not contain milk fat or non-fat milk solids.

A Few Quick Baking Tips for Success:

• Measure Ingredients Exactly: Baking is a science! Unlike cooking, loosely measuring ingredients can significantly impact the outcome of baked goods. For these cookies, precision in measurement is particularly important for achieving the perfect texture and consistency.
• Mindful Substitutions: While I’ve provided some swap ideas in the ingredient table, this particular recipe is fairly sensitive to major substitutions. Common replacements like flax egg for regular egg, vegetable oil for coconut oil, or almond flour for oat flour may alter the unique texture of these cookies. If you must substitute beyond the suggested options, proceed with caution and be prepared for potential variations in the final product.
• Room Temperature Matters: For optimal emulsification and a smooth dough, it’s best if your egg and cooled coconut oil are at room temperature. Introducing a cold egg to warm (even if cooled) coconut oil can cause the fats to seize up, resulting in a less cohesive and smooth dough.

Storage & Freezing Best Practices: For long-term storage, I highly recommend freezing the unbaked cookie dough rather than baked cookies. To do this, drop the formed cookie dough balls onto a large sheet pan and freeze them until they are completely solid. Once solid, transfer the frozen cookie dough balls to an airtight container or a heavy-duty freezer bag, and they can be stored in the freezer for up to 3 months. When you’re ready to bake, there’s no need to thaw! Simply place the frozen dough balls on a lined baking sheet and bake them straight from the freezer, adding just an extra minute or two to the suggested bake time.

Nutrition