Are these Healthy Cookies with Oats and Dark Chocolate truly healthy?

Yes, they're packed with fiber from oats and antioxidants from dark chocolate, using natural sweeteners for a more wholesome treat than typical cookies.

How long do these cookies last?

Baked Healthy Cookies with Oats and Dark Chocolate will stay fresh in an airtight container at room temperature for up to 5 days.

Can I freeze the dough for these Healthy Cookies with Oats and Dark Chocolate?

Yes, you can! Form dough balls and freeze them on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes.

What kind of oats should I use for Healthy Cookies with Oats and Dark Chocolate?

Old-fashioned rolled oats are best for a chewy texture. Avoid instant oats, as they can make the cookies mushy.

Can I reduce the sugar even more in these Healthy Cookies with Oats and Dark Chocolate?

You can try slightly reducing the honey/maple syrup, but too much reduction might affect texture and taste. Consider adding more dried fruit for natural sweetness.

Are there other mix-ins I can add to these Healthy Cookies with Oats and Dark Chocolate?

Yes! Feel free to add chopped nuts, shredded coconut, or other dried fruits like cranberries or chopped apricots for variety.

What's the best way to get chewy Healthy Cookies with Oats and Dark Chocolate?

Don't overbake them! Pull them from the oven when the edges are just golden and the centers still look slightly soft.

Healthy Cookies With Oats And Dark Chocolate

Description

Wholesome and satisfying, these Healthy Cookies with Oats and Dark Chocolate are a guilt-free treat. Perfect for smart snackers, they’re packed with fiber and antioxidants.

Ingredients

Scale

1.5 cups Rolled Oats
1 cup Whole Wheat Flour
0.75 cup Dark Chocolate Chips or Chunks
0.5 cup Natural Sweetener (honey or maple syrup)
0.5 cup Coconut Oil or Butter, melted
1 large Egg
1 tsp Vanilla Extract
1 tsp Baking Soda
0.25 tsp Pinch of Salt

Instructions

Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Whisk Wet Ingredients: In a large bowl, whisk together melted coconut oil (or butter), honey (or maple syrup), egg, and vanilla extract until smooth and well combined.
Combine Dry Ingredients: In a separate medium bowl, combine rolled oats, whole wheat flour, baking soda, and salt. Stir well to ensure everything is evenly distributed.
Mix Wet & Dry: Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined – do not overmix.
Fold in Dark Chocolate: Gently fold in the dark chocolate chips or chunks, ensuring they are evenly distributed throughout the dough.
Scoop & Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each. Gently flatten them slightly. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set but still a little soft.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Optional Add-ins & Swaps:

Nuts: Add chopped almonds or walnuts for extra crunch and healthy fats.
Dried Fruit: Incorporate raisins or cranberries for natural sweetness and chewiness.
Flour Alternatives: Spelt flour or a gluten-free blend (ensure it’s for baking) can substitute whole wheat flour. If using gluten-free flour, ensure it contains xanthan gum or add 0.5 tsp.
Chocolate Alternatives: Use cacao nibs for less sweetness or milk chocolate for a milder taste.
Reduce Fat: 0.25 cup of applesauce can replace some of the oil to reduce fat content.

Tips for Best Results:

Always use old-fashioned rolled oats, not instant, for the best chewy texture.
Opt for dark chocolate with at least 70% cacao for rich flavor and health benefits.
For chewier cookies, slightly underbake them; for crispier edges, bake an extra minute or two.
A sprinkle of flaky sea salt on top before baking adds a delightful sweet and salty kick.

Troubleshooting:

If cookies spread too much, try chilling the dough for 15-30 minutes before baking.
If cookies are too crumbly, you might need a slightly larger egg or a touch more liquid (1 tsp milk or water).
Always use parchment paper to prevent sticking and for easy cleanup.

Nutritional information is an estimate based on ingredients and preparation, and may vary.

Prep Time: 13 minutes
Cook Time: 18 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15g
Sodium: 50mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 4g
Cholesterol: 30mg

Keywords: Healthy Cookies