Chocolate Chip Oatmeal Cookies

This year, I kind of feel like Mother Nature decided to skip Spring.

It snowed in the beginning of April, and now as we creep into May, I’m already sweating my brains out and sticking to my chair.  The trees are green and the flowers are blooming but it’s so darn hot out that I can barely leave the house.  I have a feeling it’s going to be a long summer, yeah?


Well, anyway, all this hot weather hasn’t really stopped me from baking (perhaps to the slight annoyance of the rest of my family).  I’ve been having a fair bit of success in the kitchen, and today I’ve decided to share what very well may be my new favorite cookie recipe: a low fat, low sugar, Oatmeal Chocolate Chip Cookie.

It’s crunchy on the outside, soft on the inside, and so addicting I only had time to snap some quick iPhone pictures before the whole plate was gone.  It’s ok though, because no one’s complaining about having to make another batch.


I feel like oatmeal cookies often get a bad name, but that’s probably because they usually contain raisins.  Don’t get me wrong, I love a good oatmeal raisin cookie, but oatmeal chocolate chip is way better.  This way, you get the chewy oatmeal and the melted chocolate and it’s just one big batch of deliciousness.  The only thing that would be better is if they were good for you, and they’re pretty darn close to that too.  With only 3 tbsp of oil in the whole recipe and a whole grain flour, these cookies blow your average store-bought treats out of the window.

Seriously, you don’t want to miss this.


Chocolate Chip Oatmeal Cookies


2/3 cup spelt flour

1/2 cup rolled oats (not quick oats)

1/2 cup brown sugar

1/3 cup chocolate chips

1/2 tsp baking soda

1/4 tsp salt

3-5 tbsp milk (I used 4)

2 tbsp coconut oil, melted

1 tsp vanilla


  1. Preheat oven to 350F. Grease a cookie sheet or line with parchment paper.
  2. In a large bowl, mix together flour, oats, sugar, chocolate chips, baking soda, and salt. Set aside.
  3. In a small bowl, mix together milk (begin with 3 tbsp), oil, and vanilla.
  4. Add wet to dry, and mix until a smooth dough forms. Dough should be thick enough to form into balls, but still wet enough to mix easily. If it seems too dry, add one or two more tablespoons of milk until the consistency seems appropriate.
  5. Take about 1 tbsp of dough and form into balls, placing on the prepared baking sheet. Recipe should make about 12 cookies. If you prefer your cookies thick, leave them in ball shape, but press down if you want thinner cookies. Either way works.
  6. Bake in preheated oven for 8-12 minutes, until cookies have spread and seem firm. They should look a little underdone when they come out because they continue to cook as they cool.
  7. Once cooled, remove from pan and place in an airtight container for up to 2 weeks. Recipe makes about 1 dozen, depending on size of cookie.


Enjoy the good weather, everyone!  Stay cool and eat some good dessert!

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