These healthy Oatmeal Chocolate Chip Cookies are made with no white flour and just a tad of sugar for the perfect new version of a family favorite.

It’s time for a new yummy, healthy cookie recipe! I have been making our healthier chocolate chip cookies for a while. But I thought it was time to change it up a little bit and make a new cookie without almond butter because we can never have too many dessert recipes on our list, right?.

These are made simply using old fashioned oats, quick oats and oat flour. Did you know that you can make your own oat flour by just blending old fashioned oats in a blender or food processor. You can even make quick oats the same way but just not blending them as long. So there is no need to rush to the store to buy oat flour for this recipe.

I have been using oat flour in place of white flour for a while now. It’s a simple way to make recipes that call for white flour “healthier”. I also love using coconut oil for its health benefits.

Just be sure to melt the coconut oil to get the measured amount and not the solid form of it. The dough is chilled for about 30 minutes to let the coconut harden back up again. That being said, using another kind of oil as a substitute will not work in this recipe.

Beware, these cookies will disappear quick!

Oatmeal Chocolate Chip Cookies Ingredients

Oat flour or regular oats blended into flour

Old-fashioned oats

Quick oats

Baking soda

Cinnamon

Salt

Coconut oil, melted

Coconut or brown sugar

Egg

Vanilla extract

Dark chocolate chips

How to Make Oatmeal Chocolate Chip Cookies

Add oat flour, old fashioned oats and quick oats in a bowl and mix together.

Pro Tip: You can make your own oat flour by adding regular old fashioned oats or quick oats to a blender or food processor and blend the oats until they resemble a flour. Be sure to measure the oat flour after you have blended the oats.

Stir in baking soda, cinnamon, and salt.

In a separate bowl, mix together the vanilla extract, large egg, and coconut or brown sugar.

Add the 1/2 cup of melted coconut oil and stir blended well.

Add the dry ingredients to the wet ingredients and stir until combined.

Fold in the dark chocolate chips.

Cover the dough and refrigerate for 30 minutes until the dough has hardened

Preheat the oven to 350 degrees F.

Using a cookie scoop, scoop out balls of dough onto a cookie sheet or you can also roll the dough into balls. Just be sure to pack them into tightly rolled balls or pack in the cookie scoop really tight. They may crumble if they are packed tightly.