The Best Healthy Oatmeal Chocolate Chip Cookies

The Best Healthy Oatmeal Chocolate Chip Cookies

I have a confession: I’ve been keeping this recipe from you for a while. Like, it was one of the first recipes I developed for this site…oops. It’s taken me WAY too long to share it, partly because I wasn’t satisfied with the first batch of photos I took and they didn’t do this very important/delicious recipe justice, and partly just because it got pushed so far back on my list of recipes that I forgot about it.

Well, it’s now a Friday and it’s been 3 months since I first came up with this recipe, and I’m finally putting it out there because it is. SO. GOOD. This is my new go-to recipe, any and every time someone wants cookies. I’ve made about 20 batches, just to make sure they’re perfect. My friends have been obsessed with them and asking for them constantly. So….here ya go!!!

I really wanted to nail a “healthier” oatmeal chocolate chip cookie recipe, because I found that every time I embarked on a Google search to find one, I was served either regular oatmeal cookies with slightly less refined sugar, or a straight-up healthy number made with bananas / oats / flax and other such suspects – which are great, but not the vibe I was going for here. I wanted a REAL oatmeal chocolate chip cookie, that tastes like a damn good oatmeal chocolate chip cookie, but is made with more wholesome ingredients.

Well, I nailed it. And now you can have it. ENJOY and plz do let me know if you make them!!! Tag @KulasKitchen on Instagram or something. That’s a cool thing to do, right?!

P.S. I know I’ve kinda dropped the ball on posting recipes regularly here, but don’t worry! I’m working on a bunch of that good stuff this weekend, including a new meal prep plan, and will roll out some gems next week! Kissssses. If you read this site, I like you a lot. 🙂

The Best Healthy Oatmeal Chocolate Chip Cookies

Servings: 16-18

the best healthy oatmeal cookies |


  • 1/3 c. coconut oil, melted + completely cooled
  • ⅔ c. coconut sugar
  • 1 egg, room temp. (can also use flax egg, the cookies will just be a bit puffier!)
  • 1 tsp. vanilla extract
  • ¾ c. light spelt or buckwheat flour (I've used both with great results! They will also work with regular white/whole wheat flour but do not taste quite as good, IMO)
  • 1 c. rolled oats
  • ½ tsp. baking soda
  • ½ tsp salt
  • 1/2 c. chocolate chips
  • Sea salt for topping, if desired


  1. Preheat your oven to 350 degrees and line a large cookie sheet with a silicone mat or parchment.
  2. Combine your coconut oil with the coconut sugar in large bowl and whisk to combine.
  3. Add in your egg and vanilla and whisk vigorously until completely smooth + free of lumps. You should now have a smooth, glossy (not grainy) mixture.
  4. Add in your flour, oats, baking soda + salt and mix until completely combined. Fold in your chocolate chips. You should have a dough that is fairly wet + sticky.
  5. Scoop dough into rounds on your baking sheet and top with a small sprinkle of sea salt if desired. Don't worry if it seems quite sticky - this is normal! Just shape it into rounds as best you can (wetting your hands helps).
  6. Bake for 12-14 minutes or until cookies are flat and light golden brown. Let cool on a wire rack and enjoy!

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