I’ve been making my Healthy Oatmeal Chocolate Chip cookies for years now. I love having a cookie recipe that I don’t need to feel guilty about baking. There’s no butter involved, reduced amounts of sugar, no flour, and lots of fiber-rich oats. The recipe can easily be adapted for gluten free dietary requirements too. It’s an excellent healthy alternative when those sugar cravings set-in after the holidays. No need to break your New Year’s resolutions/intentions/goals either.
Despite being a healthier version, the Oatmeal Chocolate Chip cookie flavours aren’t compromised. In fact, I think flavours shine through even more because they aren’t being suppressed by excess sugar and butter. Due to the loss of hard fats in the recipe, they can be a bit crumbly. To get around this just make sure to really pack the dough together when forming the balls. Letting the cookies cool for a while on the cookie sheet after baking also helps them to keep their form.
I hope you enjoy these delightful little morsels of deliciousness. I think they’d be awesome in packed lunches, depending on school/workplace rules surrounding peanuts.
Healthier Oatmeal Chocolate Chip Cookies
- 3/4 cup natural peanut butter
- 1/4 cup canola oil
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups oats**
- 1/2 cup coconut
- 1/4 cup wheat germ**
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup raisins and/or chocolate chips
Preheat oven to 350℉.
Mix together peanut butter, oil, egg, sugars, and vanilla in a large bowl.
Add remaining ingredients and thoroughly mix together.
Roll dough into balls, using about a heaped tablespoon of dough for each ball. Flatten the balls slightly and place on a greased cookie sheet or cookie sheet covered with parchment paper.
Bake cookies for about 12 minutes, or until they turn a uniform golden colour. Let cool.
Store in an airtight container in the freezer to maintain freshness.
**Gluten Free version: Substitute quinoa flakes for the oats (or use gluten free oats); and substitute ground flax seed for the wheat germ.