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Healthy Chocolate Chip Oat Cookies

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These Healthy Chocolate Chip Oat Cookies are the perfect combination of a classic chocolate chip cookie and a hearty oatmeal cookie, also flourless and gluten-free.

Healthy Chocolate Chip Oat Cookies
Healthy Chocolate Chip Oat Cookies

These cookies are a healthier alternative to traditional cookies, as they are made with almond flour and oats instead of all-purpose flour. With a soft and chewy texture, they are a perfect combination of a chocolate chip cookie and an oatmeal cookie. Plus, they are flourless, making them a great option for those following a gluten-free diet. If you use extra virgin coconut oil, they will have a hint of coconut in the flavor. You can use refined coconut oil if you don’t prefer the taste of coconut.

Healthy Chocolate Chip Oat Cookies

These lighter cookies are sweetened with honey instead of white sugar. The dark chocolate chips add a rich, chocolatey flavor, while the coconut oil adds moisture and richness. These cookies are sure to be a hit with the whole family!

This recipe was actually created by ChatGPT (artificial intelligence). I asked it to create a healthy cookie recipe and this is what if gave me. I wanted to test it out to see if it would work and it did, with one modification. The recipe didn’t include the egg, which it needed to bind because without it, it didn’t stay together. It also didn’t mention to mix the dry ingredients first before adding the wet, so I adjusted this in the directions. I opted for Lily’s sugar-free chocolate chips here to further reduce the sugar. Other than that I was pretty impressed with the results! If you try them let me know what you think!

What makes this cookie healthy?

  • The use of rolled oats and almond flour: Both of these ingredients are sources of whole grains and provide fiber.
  • The use of coconut oil: Coconut oil is a plant-based fat that is composed mostly of medium-chain fatty acids, which may be easier for the body to break down and use for energy compared to long-chain fatty acids found in some other oils.
  • The use of honey as a sweetener: Honey is a natural sweetener that is a source of antioxidants and can provide some nutrients, such as B vitamins and minerals like zinc and iron. It is worth noting that honey is still a source of added sugars, so it should be consumed in moderation as part of a balanced diet.
  • The use of sugar-free chocolate chips: Using sugar-free chocolate chips may help to reduce the overall sugar content of the recipe.

It’s important to note that just because a recipe includes some healthy ingredients does not necessarily mean that the recipe as a whole is healthy. It’s still important to consider the overall nutritional profile and portion sizes when determining if a recipe fits into a healthy diet.

What is the difference between extra virgin coconut oil and refined?

  • Extra virgin coconut oil and refined coconut oil are made from the same raw material, the flesh of the coconut. However, they differ in the way they are processed.
  • Extra virgin coconut oil is made from fresh, raw coconut flesh that is cold-pressed to extract the oil. It is not refined, bleached, or deodorized, and it retains the natural coconut flavor and aroma. It is considered to be the highest quality coconut oil.
  • Refined coconut oil is bleached, and deodorized to remove impurities and improve its color, texture, and shelf life. As a result, refined coconut oil has a neutral flavor and aroma. This makes it a good choice for cooking and baking when you don’t want the coconut flavor to come through.
  • Extra virgin coconut oil is more expensive than refined coconut oil due to the more labor-intensive and time-consuming production process. It is also thought to have more health benefits due to its higher levels of antioxidants and other nutrients. However, both types of coconut oil can be used for similar purposes, such as cooking, baking, and skin and hair care.

batter for healthy cookiesChocolate Chip Oat Cookies

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Healthy Chocolate Chip Oat Cookies

4.37 from 22 votes
The Healthy Chocolate Chip Oat Cookies are the perfect combination of a classic chocolate chip cookie and a hearty oatmeal cookie, also flourless and gluten-free.
Course: cookies, Dessert
Cuisine: American
Healthy Chocolate Chip Oat Cookies
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: 12 servings
Serving Size: 2 cookies


  • 1 cup quick cooking rolled oats
  • 1/2 cup almond flour
  • 1/4 cup of honey
  • 1 large egg
  • 1/4 cup melted coconut oil*
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup sugar free dark chocolate chips, such as Lily's


  • Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • In a large mixing bowl, combine the rolled oats, almond flour, baking powder and salt and mix.
  • Add the honey, egg, melted coconut oil, vanilla extract and egg and mix well until the ingredients are well combined. Stir in the dark chocolate chips.
  • Drop the dough by level tablespoonfuls onto the prepared baking sheets.
  • Bake the cookies for 8-10 minutes, or until they are lightly golden brown.
  • Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Makes 24.
    chocolate chip oat cookies

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Serving: 2 cookies, Calories: 174 kcal, Carbohydrates: 20 g, Protein: 4 g, Fat: 10 g, Saturated Fat: 5.5 g, Cholesterol: 15.5 mg, Sodium: 50 mg, Fiber: 4.5 g, Sugar: 6.5 g


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43 comments on “Healthy Chocolate Chip Oat Cookies”

  1. These were so easy and I already had all the ingredients in the pantry. I had to cook mine about 14 minutes though (I waited until they were not shiny any longer). They are chewy (no crisp edges) but really hit the spot for a healthy-ish and yummy cookie

  2. the cookies are good but they did not make 24 for me. It was more like 16 cookies. I forgot to put the vanilla extract in them. I feel sure they would have tasted better with that. I love a healthy alternative to baking, so thank you!

  3. This recipe is a keeper! The only change I made was I added 1/2 cup of shredded coconut. Absolutely delicious.

  4. I LOVE this recipe! I always have a stash in the freezer.
    I only add a scant 1/4 cup chocolate chips, which is more than enough for us, and the chips aren’t cheap!! Also, I flatten them out a bit before baking, they don’t spread much.

  5. Easy recipe. Can’t go wrong if you just follow the instructions. Only problem is that once you start, you won’t stop. Can’t wait to make these again with an additional personal touch!

  6. Avatar photo
    Jeanette Larkin

    My husband took a bit of the cookie and then gave it back to me—so, didn’t even finish the cookie. I thought they were ok and ate three to make up for it. But no, I wouldn’t make again.

  7. Just made these – holy crap, they are good. Didn’t have honey, but used organic maple syrup instead. Saving this for later use! Thanks for the recipe 🔥

  8. These are delicious and will certainly satisfy that craving for a cookie in the evening. They do not look like the picture though, very runny. I wonder if a bit more oatmeal or a little less oil as someone else suggested. I might try one of those next to get them to look more like the picture.

  9. Baked these for the first time today! Absolutely delicious. Made them for a friend who is gluten free. Will definitely be making them again for my family!

  10. I just made this recipe (doubled recipe) with a few tweaks and they turned out fantastic! I substitued 1/3 cup of chocolate protein powder in place of the almond flour. (Remember, I doubled the recipe so 1C flour equals 1/3 C protein powder) I used a little less honey and mixed Lilly’s chocolate chips with chocolate morsels. In trying not to eat all of them at once. Very good!!!

  11. Super fun and easy to make!, Very delicious soft on the side with a bit of crunch on the outside. My family loved it and my 8 year old wanted to eat the whole batch!. I already wrote down This recipe, in my cookbook of favorite recipes to Make. Thank you so much for sharing this. Looking forward to making more of your recipes. ❤️

  12. Yum!
    Just like the picture.
    Made over 24 cookies.
    I swapped for coconut sugar and whole wheat flour. Added cinnamon.

  13. The taste of the dough is fantastic, however they turn into a runny mess once baked. Something is off with this recipe if you’re using quality ingredients.

  14. I’ve just started to cook after many years, health issues. This recipe was perfect want more recipes, please

  15. I’ve been on a sodium (LOW SALT) diet for years. First cookie I’ve had in many years, thanks they are yummy. Just sent my youngest to maybe make for her 1 1/2 year old. Thanks again

  16. Oh my, sooo good. I’m a sucker for oatmeal chocolate chip, and this just became my new favorite…thank you!

  17. I think I used a little too much coconut oil so they didn’t turn out very pretty and I had to cook them about 15 minutes. They are absolutely delicious, though, and I’m trying not to eat them all eat once!

    1. I have made these 3 times. I make a double batch. I don’t get 24 cookies out of one batch. I used avocado oil and about half the honey. The recipe seems like a lot of honey. I didn’t use vanilla. I used Pascha 100% cacao organic unsweetened dark chocolate chips – no sugar. These chips taste sweet in the cookies. Much healthier too! I can’t have sugar.

  18. These are delicious! I had a hard time trying to make 24 cookies because it is not a lot of batter, so I made 12 for the 6 points!

  19. Made these and decided to try this date syrup I had but never used (instead of honey) and regular chocolate chips (to increase the chances the kids would eat it!). They came out really good! I’m addicted. Still waiting for the verdict from the children. Next time I’d like to try the unrefined coconut oil. 

  20. I replaced the coconut oil with olive oil and baked them for 10 minutes, but they fell apart. I baked rgem for 10 more minutes and it was better, but soft. It must be the Almond Flour causing it.

    1. Hi Mariam! I would vet it had more to do with swapping the oils! Coconut oil will harden as it cools much like butter. Olive oil will not. Just a thought! 😊

  21. I just made this recipe and doubled it. I added chopped walnuts and did not use all the honey and did not use vanilla. I used organic avocado oil and used Pascha 100% cacao unsweetened organic dark chocolate chips. I got 22 cookies out of a double batch. They did not seem real firm after baking them 10 minutes at 350° oven.

  22. I want to make these, but need to know if you think the honey can be replaced with monk fruit, probably golden?

  23. What is the * for the coconut oil? What can I swap for coconut oil? Would coconut butter work? Or butter, olive oil or avocado oil?