You are going to love these Soft Oatmeal Chocolate Chip Cookies! I’m not just saying this either because I’m a foodie.
I first tried Oatmeal Chocolate Chip Cookies a few years ago and didn’t much care for them. I was like, “meh.” I much prefer Oatmeal Raisin Cookies over these! I can live without these cookies in my life.
After that, I never considered making them myself.
Fast forward about five years and I was finding myself intrigued by recipes on Pinterest for Oatmeal Chocolate Chip Cookies.
Just something about an Oatmeal cookie with chocolate chips was calling out my name, “make me Julie.”
So, you know I had to make them and see if they were still “meh” cookies or if I had mistakenly labeled them as so.
Well, either that first Oatmeal Chocolate Chip Cookie was just “meh” or my taste buds have changed.
These cookies are everything like my favorite Oatmeal Raisin cookies, just with chocolate instead!
And not your everyday semi-sweet chocolate. Nope, I added dark chocolate because it’s good for you. And I love dark chocolate!
That’s not the only change I made to these cookies.
I used coconut oil instead of butter, coconut sugar to replace the refined sugar, and ground flax seed.
Which means you can even eat these for breakfast since they’re made with healthy ingredients. Right?
Yes, breakfast cookies!
I told you this recipe would be worth the wait!
Let me apologize, I’m so sorry I don’t have photos accompanying this post. I’ve been ill over the past three days and I can barely walk across the room without getting sick. But if you want to see what these cookies look like, check out my Instagram account (link below). I snapped a quick photo while I made these earlier in the week.
As always, if you do make these Soft Oatmeal Chocolate Chip Cookies, please leave a comment below, or share with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen!
Made with coconut oil, coconut sugar, and dark chocolate chips, these Soft Oatmeal Chocolate Chip Cookies are a better-for-you version of your childhood favorite. So good you can even eat them for breakfast!
- 1 and 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 4 Tablespoons ground flax seed
- 1/2 cup unsweetened flaked coconut
- 1 cup chopped pecans
- 3/4 cup softened coconut oil
- 3/4 cup brown sugar, packed
- 1/2 cup coconut sugar
- 2 Tablespoons honey
- 1 Tablespoon vanilla extract
- 1 large egg, room temperature
- 1/2 cup unsweetened applesauce
- 2 and 1/4 cups old fashioned oats
- 1 and 1/2 cups dark chocolate chips
- Preheat oven to 350F degrees.
- In a medium bowl, add flour, baking powder, baking soda, cinnamon, sea salt, flax seed, coconut, and pecans. Stir together with a fork. Set aside.
- In a large mixing bowl, mix together coconut oil, sugars (brown and coconut), honey, vanilla, and egg.
- Add oats into egg mixture.
- Mix in flour mixture.
- Fold in dark chocolate chips.
- Line two cookie sheets with parchment paper.
- Drop Tablespoon sized dough balls onto lined cookie sheets, leaving about 2" between each cookie.
- Gently flatten cookies with your finger tips, about 1/4" to 1/2" in size.
- Bake for 10 to 12 minutes.
- Let cookies cool for about 5 to 10 minutes after removing from oven.
- Transfer to a wire rack where they can cool completely.
Inspired by Fiona at Just so Tasty.
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