If you’re craving a classic oatmeal chocolate chip cookie moment—but you also want to keep things a little more “weekday-friendly”—these Healthy Oatmeal Chocolate Chip Cookies with No Refined Sugar are the move. They’re soft, chewy, and packed with cozy cinnamon-oat vibes, plus melty chocolate in every bite.
No refined sugar doesn’t mean “no fun,” by the way. We’re sweetening these with maple syrup and ripe banana for that naturally sweet, bakery-style flavor you actually want to eat.
Why You’ll Love This
These cookies are quick to mix (one bowl!), made with simple pantry staples, and come out perfectly chewy with crisp edges—plus they’re naturally sweetened and made with oats for extra staying power.
Ingredients
- 2 cups old-fashioned rolled oats (use certified gluten-free if needed)
- 1/2 cup whole wheat flour (or oat flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1 ripe banana, mashed (about 1/2 cup)
- 1/3 cup pure maple syrup
- 1/3 cup melted coconut oil (or melted butter)
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup chocolate chips (use dark chocolate chips or chopped dark chocolate)
- Optional: 1/3 cup chopped walnuts or pecans
How to Make It
- Preheat your oven to 350°F. Line a baking sheet with parchment paper (or a silicone baking mat).
- In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt.
- In the same bowl (make a little well in the center), add the mashed banana, maple syrup, melted coconut oil, egg, and vanilla. Stir until a thick cookie dough forms.
- Fold in the chocolate chips (and nuts, if using). Let the dough rest for 5 minutes so the oats hydrate a bit—this helps the cookies bake up thicker and chewier.
- Scoop the dough into 1 1/2-tablespoon portions and place them on the baking sheet about 2 inches apart.
- Gently flatten each mound of dough with your fingers or the bottom of a glass. (These don’t spread a ton on their own.)
- Bake for 9–11 minutes, until the edges look set and lightly golden. The centers will look slightly soft—that’s what you want.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling. They’ll firm up as they cool.
Tips for the Best Results
- Use a very ripe banana. The riper it is, the sweeter your cookies will be—think lots of brown spots.
- Don’t skip the rest time. Letting the dough sit for 5 minutes helps the oats soak up moisture for a better chew.
- Measure flour the easy way. Spoon it into the measuring cup, then level it off. Packing it in can make cookies dry.
- Flatten before baking. These are thick and hearty; a little press helps them bake evenly.
- Pull them when they look slightly underdone. They finish setting as they cool, keeping them soft instead of crunchy.
- Choose your chocolate wisely. For truly “no refined sugar,” use a refined sugar-free chocolate chip (check the label) or chopped unsweetened chocolate with a little extra maple syrup (1–2 tablespoons) in the dough.
Variations
- Peanut butter oatmeal chocolate chip: Add 1/3 cup natural peanut butter and reduce the coconut oil to 1/4 cup.
- Raisin-walnut: Swap chocolate chips for raisins and add walnuts for a classic oatmeal cookie vibe.
- Extra protein: Add 2 tablespoons hemp hearts or ground flaxseed. If adding flax, consider an extra tablespoon of maple syrup for balance.
- Gluten-free: Use certified gluten-free oats and swap the flour for oat flour or a 1:1 gluten-free baking blend.
- Dairy-free: Use coconut oil and dairy-free chocolate chips.
- Spiced-up: Add a pinch of nutmeg and a tiny pinch of ground cloves for a cozy bakery flavor.
Storage & Reheating
Store cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. For that just-baked feel, warm a cookie in the microwave for 10–15 seconds. These also freeze well for up to 3 months—thaw at room temp or microwave straight from frozen in short bursts.
FAQ
Are these oatmeal chocolate chip cookies actually “no refined sugar”?
They’re made without white or brown sugar. The sweetness comes from maple syrup and banana. Just note: most regular chocolate chips contain refined sugar, so choose refined sugar-free chocolate chips (or chopped sugar-free dark chocolate) if you want the cookies to be fully no-refined-sugar.
Can I make these cookies vegan?
Yes. Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested for 5 minutes). Also use maple syrup (already vegan), coconut oil, and dairy-free chocolate chips.
Why did my cookies come out dry?
Dry cookies usually happen from too much flour or overbaking. Make sure you spoon-and-level the flour, use a ripe banana (it adds moisture), and pull the cookies at 9–11 minutes when the centers still look slightly soft.
Can I use quick oats instead of rolled oats?
You can, but the texture will be softer and a bit less chewy. Rolled oats give the best classic oatmeal-cookie bite. If using quick oats, consider reducing the bake time by about 1 minute and keep an eye on the edges.
How do I make these cookies thicker and chewier?
Let the dough rest for 5–10 minutes before scooping, and don’t forget to cool them on the baking sheet for 10 minutes after baking (they set up as they cool). For even thicker cookies, chill the dough for 20–30 minutes before baking.