Oatmeal Cinnamon Chocolate Chip Cookies

Learn how to make the best chewy oatmeal cinnamon chocolate chip cookies! These healthy cookies use a blend of oat flour and oats as the base, along with coconut oil, peanut butter for texture, and natural sugar for sweetness. They are simply irresistible in every way!

Meet the best oatmeal cookie ever! These amazing oat flour cookies are a healthier version of chocolate chip cookies but with a touch of cinnamon for some spice and peanut butter for chewy texture. They are filled with healthy ingredients, are gluten-free friendly, and are truly one of my top favorite cookies on the blog!

Making these cookies will consist of 10 pantry ingredients, 1 bowl for mixing, and just 8 minutes until they are baked to perfection.

How to Make Them 

(1) First, whisk the wet ingredients – In a large mixing bowl, add the melted coconut oil (or butter), coconut sugar, vanilla, peanut butter, and egg together.

(2) Add dry ingredients – In the same bowl, add the oat flour, quick oats, and baking soda.

(3-4) Mix in chocolate chips – Mix the batter together, then fold in the chocolate chips.

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(5) Scoop the dough – Then use a cookie scoop to measure the dough and arrange dough balls 3 inches apart on a sheet pan lined with parchment.

(6) Bake the cookies! Then at 350F bake the cookies for 8 minutes, remove and let cool for 10 minutes before enjoying.

The Best Oats For Cookies

Our top choice for oats when it comes to cookies is quick oats! They have a smaller shape than whole oats and bake in an even form without much bulkiness. Since they are smaller, they are able to bind more easily too!

Tip: If you don’t have quick oats, pulse rolled oats in a blender/food processor 2-3 times until chopped into smaller pieces. 

Tips for Success

Oil options – I’ve made these cookies over the years with regular butter, vegan butter, and coconut oil. All the results are delicious! But I have settled on coconut oil as my top choice because of its health benefits. Feel free to use whichever you like, just make sure if you use butter that it’s unsalted!

Use creamy natural peanut butter for best results! I have found using natural peanut butter (which includes natural oils from the peanuts) works best for cookies. If you use peanut butter that is too stiff/dry the cookie texture will also come out dry too! Keep this in mind when it comes to what peanut butter/nut butter you use.

The top tool every baker needs for cookies – I’ll let you on a little secret, every baker (and every blogger who bakes) has a cookie scoop in their utensil drawer. Why? Because it’s the easiest, most efficient way to measure the dough. I like to use a smaller one like this one (about 1 1/2 inches wide).

Make them gluten-free! These cookies are super easy to make gluten-free friendly. Use gluten-free oat flour and quick oats! Simple as that. You can either purchase the gluten-free oat flour or make it yourself by blending gluten-free oats in a blender until the consistency is flour-like.

Storing Leftovers & Freezing

My top tip for these cookies is to store them in the fridge! This will not only keep them fresh but also give them an extra chewy texture and more flavor.

Refrigerating: leftover cookies can be chilled in a ziplock bag for 5-7 days.

Freeze: keep cookies always on hand by freezing them after baking in a freezer-friendly ziplock bag for up to 2 months. Remove and let slightly thaw before enjoying.

More Delicious Cookies to Bake

• Monster Cookies
• Chocolate Brownie Cookies
• Chewy Almond Butter Cookies
• Chewy Flourless Chocolate Chip Cookies