Oatmeal Chocolate Chip Cookies

Like most normal people, I can’t resist chocolate chip cookies. Put a plate of cookies in front of me, and I can finish them in no time. But as we all know, cookies aren’t the healthiest of foods, especially fi you eat them by the dozen! A few days ago, I was really in the mood for some ooey-gooey chocolate chip cookies,and so I decided to make this all-time favorite in a healthies-guilt-reduced avatar. I adapted a recipe from Chelsy’s Messy Apron (one of my new favorite recipe websites) and was really pleased with the results. So without further ado:

Processed with VSCO with m5 preset

Mmm…Get in my belly!




  • 3/4 cup oat flour (regular oats blended) – see step 1
  • 3/4 cup oats
  • 3/4 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1 egg
  • 4 tablespoons brown sugar*
  • 1/2 cup coconut oil
  • 1/2 cup dark chocolate chips
*I used regular sugar because I realized too late that we were out of brown sugar. The cookies turned out great nonetheless, but I suspect they’d be better with brown sugar, not to mention it’s a slightly healthier alternative.


  1. Take regular oats or quick oats and blend them until they resemble a flour or powder in a blender.

  2. Mix the oat flour (measured after blending), whole oats, baking soda, cinnamon, and a pinch of salt in a bowl.

  3. In another bowl, mix the egg and sugar. Add in the coconut oil, but make sure it is in its liquid state. If you need to, leave it outside for a while or lightly microwave it and then add. Stir well.
  4. Add the dry ingredients to the wet ingredients and stir until just combined. Add the chocolate chips.
  5. Cover the dough and put it in the fridge for around 20-30 minutes. This is important, because, as Chelsy says, the coconut oil needs a little time to firm up again so that your cookies don;t come out completely flat.
  6. Preheat the oven to 160 degrees Celsius.
  7. Scoop out the dough into little balls using a cookie scoop (or ice-cream scoop if you don’t have a cookie scoop) onto a baking tray lined with parchment paper.
  8. Depending on the size, bake for 9-10 minutes or until very lightly browned around the edges. You can check if they’re done by using a knife. Even if they look a little underdone, they taste best this way with a chewy centre. Also, they will harden a little more after cooling.
  9. Remove from the oven and allow to cool till the cookies are just slightly warm, inching towards room temperature.
  10. Enjoy!