I love these “better for you” Healthier Chocolate Chip Oatmeal Cookies.
What makes them better for you? They do have plenty of carbs– oats + a little bit of white flour and whole wheat flour. So if you’re counting carbs, then these cookies are not for you. But there is much less butter in this recipe compared to a typical chocolate chip cookie recipe, and just 3/4 cup sugar for 30 cookies.
- unsalted butter
- light brown sugar
- old fashioned oatmeal
- all purpose flour
- whole wheat flour
- baking soda and salt
- dried dates
- vanilla extract
- dark chocolate
How to make Healthier Chocolate Chip Oatmeal Cookies:
The complete, printable recipe is included at the end of this post.
Melt the butter in the microwave. Add brown sugar, and stir to combine. Mix the dry ingredients in another bowl, and then add to the butter and sugar. Stir in the rest of the ingredients.
Drop spoonfuls of dough onto a baking sheet. Bake for 12 minutes.
What makes these cookies a bit healthier?
Why deny yourself sweet treats when you can have a cookie as good as this with a little less guilt? The addition of dried dates adds a little more sweetness. If you’re weirded out by the addition of dates, don’t be. I don’t care for dates at all, and I love these cookies. If the dates are chopped finely, you really can’t detect them in the cookies at all. You’ll sometimes find them in containers in the produce section but they’re also available in the dried fruits section and are packaged just like dried cranberries.
And of course a small amount of chopped chocolate mixed in makes them perfect. Enjoy!
Here are a few more chocolate chip cookie recipes you might enjoy:
- New York Times Chocolate Chip Cookies
- Bakery Style Chocolate Chip Cookies
- Secret Ingredient Chocolate Chip Cookies
- Perfect Chocolate Chip Cookies
- Paleo Chocolate Chip Cookies
Healthier Chocolate Chip Oatmeal Cookies
- 6 tablespoons unsalted butter
- ¾ cup packed light brown sugar
- 1½ cups old fashioned oatmeal
- ⅓ cup all-purpose flour
- ⅓ cup whole wheat flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup finely chopped, pitted dried dates
- 1 large egg
- 1 teaspoon vanilla extract
- 3 ounces dark chocolate, chopped
- Preheat the oven to 350 degrees F. Lightly spray baking sheets with nonstick spray (or line with parchment or silpat mats).
- Place the butter in a medium, microwave-safe bowl. Heat in the microwave, just until completely melted. Remove from the microwave and add the brown sugar. Stir until smooth.
- In a medium bowl, whisk together the oats, flours, baking soda and salt. Stir into the butter sugar mixture along with dates, egg and vanilla. Fold in the chopped chocolate and mix well.
- Drop tablespoonfuls of the cookie dough onto the prepared baking sheets. Bake for about 12 minutes, or until they appear to be set and not gooey in the middles.
- FYI- I *hate* dates, and I loved these cookies. If the dates are chopped finely, you really can't detect them in the cookies at all. You'll sometimes find them in containers in the produce section but they're also available in the dried fruits section and are packaged just like dried cranberries.
- There's a good reason for using chopped chocolate over chocolate chips in this recipe. If you use chopped chocolate, the little shards of chocolate get more spread out in the cookies and therefore get more of a chocolate flavor in each cookie. You can certainly sub chocolate chips, but I'd recommend using the mini chocolate chips to get the same spread-out chocolate effect.