Homemade Oatmeal Chocolate Chip Cookies {Chewy And Gooey!}

Thick, chocolaty homemade oatmeal chocolate chip cookies made with Real whole food ingredients. Packed with the good stuff, these cookies make the most perfect afternoon snack and eaten warm, straight from the oven kinda warm, these choc chip cookies are the stuff dreams are made of....

Homemade Oatmeal Chocolate Chip Cookies

There's cookie recipes, lots of them, and then there's these homemade oatmeal chocolate chip cookies. They're something else, seriously. We make cookies fairly often here, I like to have some snacks on hand for the kids especially after school when they come in starving...but we also like to bake together and these are the most requested cookies. They're like the main ones, the equivalent of a basic biscuit cookie I'd buy (all then time!) back in the days before eating Clean.

But these aren't just Clean eating cookies. They Cookies in their own right, they just happen to be made from Clean(er) ingredients than the ones you'd buy from the shops. Lucky us :)

I will say now these are not the 'healthiest' cookies. They're Clean, but they should still be eaten in moderation. I had to say that, sorry!

Flourless Cookie Base

If you're a regular reader of my blog you'll know I like Oatmeal. I really like oatmeal! It's got a higher protein count than flour and while I use it as it comes a lot of the time, I also like to whizz it up and use it as a flour a lot too. While I do use flours in my cooking often, I find oatmeal is a really good thing to use in cookies. Not only does it bake well and taste yummy, but it gets those all important nutrients into the little uns' as well. And that's a win in my book.

I use my NutriBullet to whizz up the oats. It takes seconds and gives you a flour as fine as you'd buy in the shops. If you don't have a blender like this, I highly recommend you buy one. It's so much less hassle to get out and clean than my food processor and I use it daily. Anyway....I use oatmeal for flour in this recipe.

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Ingredients

This is a basic cookie recipe that you could adapt and add whatever extras you fancy to. Try and keep the extras dry ingredients so they don't make the cookie base too wet. Obviously I've added chocolate chips to these and they work beautifully.

Coconut Sugar

I have coconut sugar in the pantry as a replacement for brown sugar and it's reserved especially for recipes just like this one. I prefer to use maple syrup or honey as the sweetener for much of my cooking and baking but for these cookies, coconut sugar was the only sweetener that works well enough.

Coconut sugar is less refined than brown sugar, which means that it retains trace amounts of vitamins, minerals, antioxidants and amino acids. While of course it's still sugar, if i'm going to add it, it might as well have some benefits so they're not totally empty calories, even if those nutrients are in trace amounts.

Butter

Real butter, 100% of the time. I buy butter from grass fed cows raised as locally to me as I can find, in both unsalted and salted versions. For these cookies, I use the salted version as I think it brings out the flavors a little more than the unsalted. If you only have unsalted butter, that will work just fine too.

Chocolate Chips

In the interests of health I buy chocolate chips with a high cocoa content. I started originally at about 94% and the kids balked. As did I actually, it was way to bitter. So now I'm down to about 70% dark chocolate and that seems to satisfy all the kids. It's not bitter and the coconut sugar more than sweetens up these anyway.

Look for chocolate chips that are a good quality. I haven't always found you get what you pay for to be true with chocolate chips, so just check the pack and see what's hiding in the ingredients list.

Vanilla Bean Or Extract

I add a little vanilla to these cookies and it makes the world of difference. You don't get a strong vanilla in fact you'd be hard pressed to identify it if you didn't know it was in there, but there's a big difference in flavor between putting it in and leaving it out.

I've been using vanilla bean paste recently because I saw it and it's far stronger and less synthetic that vanilla extract. I do use vanilla pods sometimes, but they're super pricy where I live and so they're more of a treat and not something I use all the time. The vanilla bean paste is a really good second to pods though.

Spoon Into Balls

After I've lined and greased my baking tray, I put it to one side and place the mixing bowl in the fridge. That's before I spoon them into balls and put them on the baking tray. The dough needs time to firm up as they'll spread in the oven too much if you don't chill the dough first and you end up with a baking tray cookie that fills the whole tray.

To be honest, I have no issues with this. One whole tray of freshly baked chocolate chip oatmeal cookie never turned anyone off I can't imagine, but for ease of giving these to the kids and not having the 'your piece is bigger than. mine squabble, I whole heartedly suggest these go in the fridge for a while.

Bake Those Beauties

10 minutes in the oven is all these little delights need. You want them to be meltingly softy and gooey in the middle and crisp on the outside. And 12 minutes will give you that. Since all ovens seem to be different, check these at 8 minutes through the oven glass and check if they're already cooked.

When they look the color you'd expect, take them out and let them cool for 25 minutes.

Eat Them Warm

And then eat them! I don't know why or if it's just us but these are the best cookies ever when they're eaten warm. They're too hot if you take a bite the second they come out and so 25 minutes seems to be the optimal time for these to be at their best. They're warm enough to be gooey but cool enough to eat. Pretty perfect if you're asking me!

Storing

As I said, we like to eat these warm. However, I will concede a whole batch is a little too much in one sitting even for some hardened chocolate fans like us. So at least half go into an airtight biscuit container where they stay good for up to 3 days. But I'm telling you, they won't last 3 days.

I've not tried freezing these. Feel free to try. I prefer to bake these fresh but there's no reason they couldn't be frozen. You'd need to bake them from frozen in a medium heat oven so they defrost and heat up at the same time. I guess the issue night be burning them. Do let me know if you try this.

More Clean Eating cookies

• Easy pumpkin choc chip cookies
• Old fashioned date cookies
• Healthy biscuits for kids
• Crunchy oat and coconut biscuits
• Ginger ninja biscuits

How To Make Homemade Oatmeal Chocolate Chip Cookies

Ingredients

• ½ Cup Butter Softened, salted
• 1 Cup Coconut sugar
• 1 Egg Beaten
• 1 tsp Vanilla bean paste Or extract
• 1¼ Cup Oatmeal Food processed into a flour
• 1 Cup Chocolate chips Dark chocolate, 70% cocoa

Instructions

• Line a baking tray with parchment paper to stop the cookies sticking
• In a large mixing bowl, combine the butter and coconut sugar and then add the vanilla bean pasta and the beaten egg
• Once these are combined, fold in the oatmeal flour and then the chocolate chips
• Spoon the mixture into cookie size balls using a teaspoon and then put the baking tray into the fridge for at least an hour. Heat the oven to 190° 10 minutes before you want to bake them
• Bake for 8 minutes, check them and then give them another 2 minutes if they need it

Homemade Oatmeal Chocolate Chip Cookies Recipe