If you think chocolate chip cookies couldn’t possibly get any better, think again. These oat chocolate chip cookies are rich, hearty, and surprisingly nourishing – without losing that irresistible chocolate-studded charm.
By simply swapping out he plain flour for ground oats, we’re adding a natural boost of fibre, vitamins, and minerals to every bite, making the cookies not just delicious but genuinely more wholesome.
Why I love making these oat chocolate chip cookies:
I love making healthier desserts, but every now and then I also like to make something a little more indulgent. Let’s be realistic here, some days you just need something comforting to satisfy your taste buds and your soul. We all know that something as simple as a cookie can help lift us up when we’re having a bad day.
Oats are one of my favourite ingredients to use in my desserts. It also works really great in baking and it’s an easy way to get extra fibre into the diet, which is a bonus.
Whether you’re looking to upgrade your snack game or simply love experimenting in the kitchen, these oat chocolate chip cookies offer a smarter, tastier twist on the classic.
Why you need to try these oat chocolate chip cookies:
Oats contain both soluble and insoluble fibre. When hydrated, they swell and bind ingredients together surprisingly well. Unlike some alternative flours that require added gums or starches, oats have enough internal “stickiness” to mimic the structure flour provides in cookies.
The soluble fibre in oats (beta-glucan) acts like a sponge, holding onto moisture even as cookies bake. The result? Chewier, denser, more tender cookies that stay soft longer. Oats also add a nutty, naturally sweet flavour that pairs beautifully with chocolate. They don’t compete with the star ingredient – they elevate it.
Because of that soluble fibre, oat cookies digest more slowly, meaning they won’t spike your blood sugar as quickly as standard cookies. You’ll feel more satisfied and less likely to inhale half a tray in one sitting (though no judgment if you still do).
Oats are a whole grain, which means they retain bran, germ, and endosperm—bringing along vitamins, minerals, antioxidants, and healthy fats. Regular all-purpose flour is refined, stripped of most of those beneficial parts.
Are these oat chocolate chip cookies customisable?
There are so many ways to personalise this recipe depending on your needs and likes. You can use butter or dairy-free spread instead of the coconut oil and you can use any kind of granulated sugar you prefer (brown, white, coconut) or you can use a sugar-free alternative. As the name of the recipe suggests, I added chocolate chips into the mix, but you can really add anything you like. Feel free to use nuts, seeds, dried fruit, white chocolate or you can mix and match – a bit of everything you fancy!
You can half or double the recipe depending on how many mouths you have to feed. You can also freeze some of the cookie dough for another day. Scoop onto a baking sheet lined with parchment paper and press down slightly. You can bake them straight from the freezer, they will need an extra 2-3 minutes added to the baking time. They’ll keep in the freezer for up to 3 months.
These oat chocolate chip cookies are:
- They’re easy to make
- Vegan
- Dairy-free
- Nut-free
- Gluten-free
- The recipe can easily be adjusted depending on likes/what you have available
- And they’re super delicious!
Oat Flour Chocolate Chip Cookies
Ingredients
- 60g coconut oil*
- 50g brown sugar**
- 2 tbsp plant milk
- 120g oat flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 50g dark chocolate chips***
Instructions
- Preheat your oven to 180C/160C fan/350F
- Add the softened coconut oil into a bowl along with the brown sugar.
- Mix together until you have a creamy mixture, then add in the milk.
- Mix again to combine, then add the ground oats, baking powder and salt.
- Fold in the chocolate chips, then scoop out using an ice cream scoop and arrange on a baking sheet lined with baking paper. Slightly flatten with a spatula.
- Bake for 12-15 minutes, then leave to cool completely
Notes
Thank you ~ I can’t wait to make these cookies! I love all you’re recipes that are vegan & gluten free! Do you happen to know of a site that has the most accurate conversion chart for grams to cups etc? On this recipe,can you please clarify for me how many grams for the oat flour. Thank you, again!
Hi Adriana 🙂 Thank you so much for your lovely comment! The conversion is to ounces instead of cups for more accuracy. And you’ll need 120g oat flour 🙂
Hope that answers your questions. Let me know if you try them 😀
Any alternative to brown sugar?
White sugar or coconut sugar will also work 🙂 Any granulated sugar will work really.
Hello,
Thank you so much for your delicious and inspiring recipes.
When you say pâte à “spread” it is this type of spread https://www.cora.fr/article/1115635/nocciolata-bianca-pate-a-tartiner-aux-noisettes-bio-350g .html or does this also concern almond or hazelnut puree?
Thank you again, I will make this recipe to please my entourage 🙂
Beautiful day
Hi Carol 🙂 dairy-free spread meaning a dairy-free butter alternative made with vegetable oils, not a nut butter 🙂 Hope that answers your questions.
Where do I use the milk?
Hi Laura 🙂 You just need to mix the milk in once you’ve creamed together the coconut oil and sugar x
Is it crunchy?
They’re not crunchY, but I have other crunchy cookie recipes like this one https://nadiashealthykitchen.com/nutty-vegan-chocolate-digestives/
These cookies are delicious! Thanks for sharing your recipes. Yum!
Helo can i use honey or agave instead of sugar?
Honey/agave would add too much liquid. I haven’t tried the recipe with a liquid sweetener, so I can’t say for sure how much you would need and how to adjust the other ingredients. Any granulated sugar would work though.
the best cookie recipe i tried so far! =) thank you so much Nadia!
Aww I’m so glad to hear that Orsolya 😀 Thank you for your feedback xx
These cookies are hands down the closest version of a traditional sugar laden, processed cookie I’ve ever made. They were crispy on the outside and slightly soft on the inside. Finally a healthy recipe that hit the spot and didn’t end up in the trash. Nadia you deserve blogger of the year!
Hi Manal! Aww I’m so glad you liked them 😀 Your comment made my day! Thank you so much for your feedback ? xx
My Diabetic self thanks you! Made with sweetener and I am so happy. I haven’t had cookies in a couple years! Forgot how good they were hahaha.
I wish I could rate these a 6! Literally best cookies I’ve ever had, buttery, not too sweet, so easy and made with simple ingredients. Love love love