Healthy Oatmeal Cookies

4.82 from 22 votes

These Healthy Oatmeal Cookies are soft, chewy, and are loaded with oats and dark chocolate chips!

Prep Time20

Cook Time13

Chilling Time30

Total Time1 3

Course: Dessert

Cuisine: North American

Diet: Gluten Free

Servings: cookies

Calories: 131kcal

In a large mixing bowl, add eggs and sugar. Beat with a mixer until foamy. You can also use a whisk for entire cookie making process, just beat well. Add butter and beat with a mixer again. Add vanilla, cinnamon, baking soda, salt and beat until combined.
Add flour and mix with spatula until incorporated. Do same thing with oats. And at the end fold in chocolate chips. Chill dough for 30 minutes.
In the meanwhile, preheat oven to 350 degrees F and line large baking sheet with silicone baking mat or unbleached parchment paper. You can prep 2 sheets and bake cookies at once or do so in 2 batches with 1 sheet.
Using small cookie scoop, roll dough balls and place on a baking sheet leaving a few inches for cookies to spread, about 12 per sheet (they don’t spread a lot). Bake for 13 minutes.
Remove from the oven, transfer onto cooling rack to cool off a bit and enjoy.

Store: Keep cookies in a dry place uncovered otherwise they get too soft. If they last this long in your house.
Freeze: In storage container for up to 3 months. Thaw on a counter for a few hours.
Make ahead: Refrigerate cookie dough for up to 2 days and bake when ready. You can also freeze shaped dough balls on a sheet for an hour, transfer to a zip top bag, freeze for up to 3 months. Then place frozen balls on a cookie sheet, defrost in the fridge for a few hours and bake.
Butter vs. coconut oil: Butter yields more traditional chewy cookies. Coconut oil results in more crunchy cookies.