Healthy Oatmeal Cookies with Chocolate Chips are chewy, chocolatey, chock full of almonds, oats, and raisins. They are egg and dairy free, whole-food plant-based, oil-free, and sweetened with Medjool dates and pure maple syrup. These healthy oatmeal cookies are high in protein and have healthy fats. They are made with whole, natural ingredients and delicious too!
When I first started making over my diet to fit into a healthier lifestyle, I had more than a few moments of regret that sweets and treats were not going to be a part of my eating plan. I knew though, that I had to cut out the junk-food eating to achieve my health goals. So I would sacrifice and deprive myself to the point that I was willing to sell my firstborn for a sack of donuts! And of course the firstborn got to stay – but then, the donuts did too…time and time again. Then I realized I had to find some healthier alternatives that would still make me feel like I was getting a little treat.
These Healthy Oatmeal Cookies do just that. They are more like a breakfast cookie; dense, not overly sweet, and made with natural ingredients. But make no mistake, you are getting a treat! For some other healthy treat options try my Pumpkin Bundt Cake with Caramel Sauce, Chocolate Chip Banana Nut Bread, or Healthy Banana Nut Pancakes.
What You Will Need to Make Healthy Oatmeal Cookies with Chocolate Chips
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- Old Fashioned Oats – for a gluten-free cookie, look for certified gluten-free oats
- Almond flour
- Chia seeds
- Ground flax seed
- Tapioca starch or tapioca flour – used in many vegan and gluten-free recipes for a chewier texture
- Almond butter – look for almond butter with no added oil or sugar
- Medjool dates
- Real maple syrup
- Almond milk – no added sugar
- Chocolate Chips – I use a vegan/dairy-free option
- Choice of dried fruit such as raisins, cranberries, or cherries
- Chopped almonds – look for unsalted and raw
- Standard baking ingredients such as baking powder, baking soda, salt, and vanilla
Tips and Tricks for Making Healthy Oatmeal Cookies with Chocolate Chips
Read through the Tips and Tricks sections – especially if you haven’t made a cookie without a dairy, eggs, or processed oils and sugars before. The process, as well as the outcome, will be a little different.
- The first step is to start soaking the pitted Medjool dates in hot water. They will take about 30 minutes to soak and soften. While the dates are soaking, you can assemble the rest of your ingredients and preheat the oven.
- For the add-ins, I use chopped almonds, dairy-free chocolate chips and some type of dried fruit – either raisins, cranberries, or cherries. I’ve tried all three and they are each a little different and tasty. The healthiest option is raisins. Dried cranberries and cherries usually contain added sugars and oils. Raisins typically do not contain the added sugars and oils.
What can be used in place of eggs?
- This is a vegan food blog and so the recipes are egg-free. Some people avoid eggs for health reasons as well. You might be wondering if you can make a cookie without eggs. The answer is a qualified yes. We use “flax” eggs and tapioca starch in the recipe. I will be honest, the texture is not going to be 100% the same. Eggs act like “glue”, holding the ingredients together. They also provide texture and substance.
- Typically one tablespoon of ground flax seed – or flax meal – plus three tablespoons of liquid is equivalent to one egg. Because the moisture content of this recipe is already quite high, we lower the liquid a bit and use three tablespoons of flax meal and 1/2 cup liquid. In this recipe, the liquid used is almond milk (with no added sugar). After sitting for about 10 minutes, the flax mixture will thicken and have a slippery feel.
Baking the Cookies
- The dough will be quite sticky. Using a small ice cream scoop with help, but you are going to have to get a little “hands on” with this one. Place the balls of dough onto the parchment paper and flatten slightly. They won’t change shape much as they bake.
- Let the cookies mostly cool on the pan. If you try to handle them warm, they will fall apart.
- Store in an airtight container. I’m not sure for how many days…we always eat them after a day or two. These cookies are actually better cooled and taste great the next day.
Items I found Helpful Making the Recipe for Healthy Oatmeal Cookies:
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Healthy Oatmeal Cookies with Chocolate Chips
- 10 Medjool dates pitted
- 3 tablespoons ground flax
- 1/2 cup almond milk unsweetened
- 1 1/2 cups old fashioned oats
- 1 1/4 cups almond flour add up to 1/4 cup more if dough is too wet
- 2 tablespoons chia seeds
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons tapioca starch
- 1/2 teaspoon salt
- 1/2 cup almond butter no added sugar or oil
- 2 tablespoons real maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips dairy-free
- 1/2 cup almonds chopped
- 1/2 cup raisins can sub dried cranberries or dried cherries
- Preheat oven to 350°
- Pit 10 Medjool dates and soak in hot water for about 30 minutes or until softened. While dates are soaking, prep other ingredients.
- Stir ground flax seed into almond milk and let sit for 5-10 minutes. It will thicken as is it standing.
- Chop almonds.
- MIx dry ingredients into medium-sized bowl. Set aside.
- When dates have soaked and flax mixture has thickened, pour into a high-speed blender or food processor along with almond butter, maple syrup, and vanilla. Process for about 3 minutes or until dates are mostly blended in.
- Pour wet ingredients into the bowl with dry ingredients.
- Stir in chocolate chips, chopped almonds, and raisins.
- The dough will be sticky and soft. If it is too liquidy to form into a soft ball, add in up to 1/4 cup almond flour.
- Form soft balls with scoop or spoon and put on parchment paper. Flatten slightly. Cookies will not flatten or spread in the oven. Cook up to 8 cookies at a time.
- Bake at 350° for 12-15 minutes or until lightly browned. Cookies will be a little crunchier if baked for 14 minutes.
- After cookies have baked, let cool on pan before handling or they will fall apart.
- Store in an airtight container for up to 4 days.