Pumpkin Chocolate Chip Cookies


Pumpkin Chocolate Chip Cookies are one of my all time favorite cookies! These are amazingly soft, perfectly pumpkin-y, irresistibly spiced, and the decadent chocolate chips dotted throughout really take them over the top.

The Best Pumpkin Chocolate Chip Cookies

Chewy pumpkin cookies are becoming the new rage but in my opinion they just don’t have enough pumpkin flavor. I like these best, they’re just like the kind Grandma made!

They’re a soft, cakey, melt-in-your mouth kind of cookie. An original everyone will love and request and again! I know I can’t resist when they’re around.

They have a unique, incredible flavor and they’re an easy to make treat. Always a must on the fall baking list (or if you are like me you may just show up to the beach with them in the summer too, because why not?).

Pumpkin Chocolate Chip Cookies Ingredients

  • All-purpose flour: I like to use unbleached all-purpose flour.
  • Baking powder and baking soda: The blend of the two leavening agents gives these cookies the perfect lift.
  • Cinnamon, ginger, nutmeg and cloves: Or use pumpkin pie spice.
  • Salt: Careful not to forget it or cookies will taste so flat.
  • Granulated sugar and brown sugar: The blend of the two gives the cookies gives perfect sweetness and texture.
  • Vegetable oil: Another option would be melted coconut oil.
  • Egg: This helps hold the cookies together.
  • Vanilla: What’s a cookie without it? It adds an nice background flavor.
  • Canned pumpkin: We use plenty here because we want them to taste like pumpkin cookies.
  • Chocolate chips: I like to use semi-sweet but milk chocolate would be fine too if that’s what you prefer.

How to Make Pumpkin Chocolate Chip Cookies

  • Preheat oven, prepare baking sheets: Preheat oven to 350 degrees. Line baking sheets with silicone liners or parchment.
  • Whisk dry ingredients: Whisk flour, baking powder, baking soda, salt and spices.
  • Cream sugars and fat: In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown sugar and vegetable oil until combined.
  • Mix in binders: Mix in egg and vanilla then blend in pumpkin.
  • Blend in dry ingredients, then chocolate chips: With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet).
  • Fold in chocolate chips.
  • Divide batter among baking sheets: Drop dough 2 Tbsp at a time (using a cookie scoop or 2 spoons) onto baking sheets spacing 2-inches apart.
  • Bake: Bake in preheated oven until nearly set, about 12 minutes.
  • Cool: Let cool on wire rack. Store in an airtight container at room temperature.

Tips for the Best Pumpkin Chocolate Chip Cookies

  • Use canned pumpkin not fresh for best consistency.
  • DON’T use canned “pumpkin pie filling”, it has added sweeteners and spices.
  • Substitute mini chocolate chips if desired.
  • Line baking sheets with parchment paper, don’t grease or cookies will spread and brown too much.
  • Careful not to over-mix dough. Once you add the flour don’t overdue it or the cookies will be flatter.
  • Expect a sticky dough. That’s why we just drop the dough instead of rolling it.
  • Watch that you don’t under-bake the cookies or they’ll taste raw, and don’t over-bake or they won’t be soft and moist.

Can I Use Pumpkin Pie Spice Instead?

If you don’t have all the spices here you can definitely use pumpkin pie spice instead. Omit cinnamon, nutmeg, ginger and cloves and use 2 1/2 tsp pumpkin pie spice.

Can I Substitute with Butter?

If you are looking for a butter based pumpkin cookie use my other recipe HERE, fold in chocolate chips and omit the frosting.

Can They be Frozen?

Yes, these cookies freeze well for up to 2 months. The only thing is that the chocolate chips may frost over a bit and the color may change slightly so if you are going for best appearance then don’t freeze.

More Pumpkin Cookie Recipes You’ll Love

  • Pumpkin Snickerdoodles
  • Pumpkin Oatmeal Cookies
  • Pumpkin Cookies with Cream Cheese Frosting
  • Iced Pumpkin Cookies
  • Pumpkin Breakfast Cookies

Pumpkin Chocolate Chip Cookies

These cookies are so soft, perfectly pumpkiny and you’ll love all those sweet and tempting autumn spices. And let’s not forget about the abundance of decadent semi-sweet chocolate chips these cookies are swirled with, they just take them over the top! This is a staple fall recipe!

Servings: 30 cookies

Prep15 minutes

Cook35 minutes

Ready in: 50 minutes

  • 2 cups (248g) all-purpose flour*
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) packed light-brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (240g) canned pumpkin puree
  • 1 1/2 cups (255g) semi-sweet chocolate chips
  • Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. 

  • In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt for 20 seconds, set aside.

  • In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown sugar and vegetable oil until combined. 

  • Mix in egg and vanilla then blend in pumpkin puree. 

  • With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet). 

  • With a rubber spatula, fold in chocolate chips while folding batter to evenly combined. 

  • Drop dough 2 Tbsp (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with Silcone liners or parchment paper, spacing cookies two inches apart. 

  • Bake in preheated oven until cookies are nearly set about 11 – 13 minutes. 

  • Allow to cool several minutes before transferring to a wire rack to cool. 

  • Store in a single layer in an airtight container (these are best once they’ve rested in an airtight container a few hours, they soften throughout).

  1. *Use the scoop and level method to measure flour. If you are in a very dry climate you can reduce flour by a few tablespoons.
  2. Use canned pumpkin for consistent results.
  3. Substitute 2 1/2 tsp pumpkin pie spice for the spices listed here if that’s what you’ve got. Or feel free to increase spices listed, I usually like to add 2 tsp cinnamon now.

Nutrition Facts

Pumpkin Chocolate Chip Cookies

Amount Per Serving

Calories 147
Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 5g31%

Cholesterol 5mg2%

Sodium 74mg3%

Potassium 125mg4%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 10g11%

Protein 1g2%

Vitamin A 695IU14%

Vitamin C 0.7mg1%

Calcium 28mg3%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Mummy Cookies


by Julia 1 Comment

Mummy Cookies are the cutest Halloween cookies around! They use nutter butter cookies along with white chocolate chips and cookie frosting to create a fun treat for the kids and guests this trick-or-treating season.


Halloween is approaching and it might look different for everyone.

I know that some cities are allowing trick-or-treating and others might not be. That doesn’t mean we still can’t celebrate Halloween with our kids and I am here to help with this cute Mummy Cookie recipe

These Halloween cookies are so simple and your kids will love this easy Halloween cookie decorating activity.

They take about 15 to 20 minutes to make depending on how many you are making. My kids just love these and they will put you into the fall and Halloween mood. Who doesn’t love a fun Halloween cookie?

You only need a few simple ingredients to create these cookies: nutter butter cookies, white chocolate chips, white cookie frosting and candy eyes.

It is literally that simple! These would be a fun treat to give kids in a Halloween treat bag too.


Making these Mummy Cookies are so simple and only involve a few steps. 

Start by melting the chocolate chips. In a double boiler or the microwave melt the white chocolate. If you use a microwave place the chocolate chips in a microwave safe bowl and microwave for about 15 seconds, stir and repeat until the chocolate is melted.

Dip the tops of the nutter butter cookies in the chocolate OR use a knife to put the chocolate on the tops of the cookies.

While they’re still warm place the eyes Set aside to cool and set up.

Transfer the cookies to a cooling rack.

While they cool put the frosting in a frosting tube and cut the tip off the frosting tube. Drizzle the frosting back and forth across the cookies to make mummy rags.

Let the frosting set up before serving which usually takes about 20 minutes.


If you love Halloween treats check out these other ideas:

Monster Cookies Bars

Spooky Spiderweb Cake 

Easy Bat Cupcakes

Candy Corn Cupcakes

Prep Time 15 minutes

Cook Time 2 minutes

Total Time 17 minutes


  • ¾ cup of white chocolate chips
  • 10 Nutter Butter Cookies
  • 20 Candy Eyes
  • 1 container Betty Crocker Cookie Frosting in White


    1. In a double boiler or the microwave melt the white chocolate. If you use a microwave place the chocolate chips in a microwave safe bowl and microwave for about 15 seconds, stir and repeat until the chocolate is melted.
    2. Dip the tops of the cookies in the chocolate OR use a knife to put the chocolate on the tops of the cookies.
    3. While they’re still warm place the eyes Set aside to cool and set up.
    4. Transfer the cookies to a cooling rack.
    5. While they cool put the frosting in a frosting tube and cut the tip off the frosting tube.
    6. Drizzle the frosting back and forth across the cookies to make mummy rags.
    7. Let the frosting set up before serving which usually takes about 20 minutes.

Soft & Chewy Apple Oatmeal Cookies


These soft and chewy apple oatmeal cookies are healthy, delicious, and go perfect with a cup of coffee in the morning! Make a double batch of cookies so you have extra for the week!

Healthy Breakfast Cookies

Say hello to the most delicious apple oatmeal cookies in all of the land. These cookies are perfect any time of year, but especially in the fall where there is an abundance of delicious apples!

We love incorporating apples and applesauce in our baked goods. They act as a natural sweetener and add extra moisture to whatever they’re in.

Our cinnamon apple bread, apple cake and delicious apple crisp are some of our favorite apple recipes right now!

Why are these apple cookies so good and how are they healthy? Let me count all the ways.

  • These cookies are sweetened with applesauce and brown sugar. A little natural and a little sugar. It’s the perfect combination.
  • You can eat these cookies for breakfast, yes BREAKFAST! They are packed with oats and apples and go great with a cup of coffee.
  • Making a double batch of these cookies is always a good idea! Pop half of these cookies in the freezer for easy access to delicious cookies forever!

Everything You Need for these Cookies

Have no fear, all of the ingredients in these cookies are accessible and easy to find! Here is everything you’ll need!

  • White whole wheat
  • Rolled oats
  • Baking powder
  • Ground cinnamon
  • Apples
  • Unsweetened applesauce
  • Brown sugar
  • Eggs
  • Vanilla extract
  • Coconut oil

Ingredient Swaps

Don’t have some of the ingredients on the list above? That’s ok, there are very easy ingredient swaps.

  • White Whole Wheat—-> All-Purpose Flour
  • Rolled Oats—> Quick Cooking Oats
  • Unsweetened Apple Sauce—> Mashed Banana
  • Brown Sugar—> coconut sugar

Apple Oatmeal Cookies 101

How do you prepare apples for apple oatmeal cookies?

To get your apples ready to put in these cookies, we recommend peeling your apples and then dicing them up into small chunks.

What type of apples should I use in these cookies?

You can use any apple that you have in these cookies. We used gala apples!

What can I add to these apple oatmeal cookies?

The sky is the limit when it come to mix-ins for these apple oatmeal cookies! Below are some of the mix-ins that we would add into these cookies!

  • Rasins
  • Craisins
  • Mini Chocolate Chips
  • Flax Seed


Because these cookies are soft and chewy, we recommend storing them in the refrigerator in an airtight container.

Make sure to let your cookies cool completely before transferring them into a container for storage. Will last up to 3-5 days.

Freezer Instructions

Let cookies cool completely and then place apple oatmeal cookies on a baking sheet. Freeze for 30 minutes before transferring into a freezer-safe gallon-size bag.

Will last up to 3 months.

Apple Oatmeal Cookies

These soft and chewy apple oatmeal cookies are healthy, delicious, and go perfect with a cup of coffee in the morning! Make a double batch of cookies so you have extra for the week!

Prep: 20 minutesCook: 13 minutesTotal: 33 minutes

Fat 2

Carbs 21

Protein 2

Yield 20 1x



  • 1.5 cups rolled oats, lightly pulverized (or quick-cooking oats)
  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1.5 teaspoons ground cinnamon
  • pinch salt
  • 3/4 cup finely diced fresh apples, + more for topping (~1 medium gala apple)


  • 1 cup unsweetened applesauce
  • 1 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1.5 tablespoons melted coconut oil


  1. First, preheat oven to 350ºF and spray a baking sheet with nonstick cooking spray.
  2. Next, place dry ingredients into a large bowl and mix to combine.
  3. Then, place wet ingredients (minus the melted coconut oil) into a medium bowl and whisk to combine. Add wet ingredients to dry and mix again. Finally, add in melted coconut oil and mix one more time. Your batter should be thinner than normal cookie dough and similar to a thick oatmeal.
  4. Next, use a 1.5 tablespoon cookie scoop to scoop the batter onto the baking sheet. Use your hands to flatten cookies as they will not expand much while baking. Place diced fresh apple on top, if desired.
  5. Bake at 350ºF for 12-16 minutes (depending on your oven) or until the bottoms begin to brown. Remove from oven and immediately transfer to a cooling rack.
  6. Before serving, dust cookies with ground cinnamon.

Nutrition Facts

Serving Size: 1/20
Calories: 107
Sugar: 12
Fat: 2
Carbohydrates: 21
Fiber: 2
Protein: 2

Author: Linley RichterCategory: DessertMethod: OvenCuisine: American

About Linley Richter

Linley is a 5′ nothing spitball of positive energy who joined Team Fit Foodie in the Spring of 2014. Linley has worked on the digital side of small businesses and nonprofits since 2011, where she specialized in social media community management. Lin has a passion for food and an incredible palate. She is FFF’s chief recipe developer, so you can thank her for these incredible recipes!

Sweet Potato Chocolate Chip Cookies

Chocolate Chip Cookies are the most popular Cookie Recipe out there. They’re soft and chewy with melty chocolate chips. What’s not to love? These Sweet Potato Cookies take everything you love about classic chocolate chip cookies, but with a more seasonal taste for Fall.


Most of us have tried Pumpkin Chocolate Chip Cookies, but perhaps you’ve never thought of trying sweet potatoes. Well, this recipe proves that sweet potatoes are just as festive as pumpkin. Chocolate Chip Sweet Potato Cookies are flavorful, chewy, a big hit with kids, and slightly more healthy than your typical cookie recipe. 

Sweet potatoes are the ultimate ingredient you never knew you needed in holiday baking. Their natural sweetness blends perfectly with baked goods, and it adds some extra moistness to the cookies. They also have a mild enough flavor, that they don’t interfere with the rest of the cookie ingredients. Serve them up to your holiday guests and see if any of them can guess your secret ingredient! 

Sweet Potato Chocolate Chip Cookies are perfect to bake for the holidays. Not only are sweet potatoes a stable of Thanksgiving, but the cookies have other classic holiday flavors like nutmeg and cinnamon. Put them out on a cookie tray with other holiday classics like Butter Cookies and Gingerbread Cookies


Here are some quick tips to make sure you get perfect Sweet Potato Chocolate Chip Cookies every time. You can use the same tips on any cookie recipe you make!

  • Cover your baking sheet with parchment paper. This will make sure the Sweet Potato Cookies don’t stick and help them to spread out properly. 
  • Don’t skip refrigerating the dough! It’s always so tempting to skip right over this step to make your cookies a little faster, but putting the cookie dough in the fridge for an hour makes a big difference. If the dough is too warm, it will spread faster and the cookies will end up too flat. 
  • Be careful to measure the ingredients accurately. Use measuring cups and a butter knife to level out the top. 
  • Check to make sure none of your ingredients are expired. It’s common for cookies to turn out flat when you use old baking soda unknowingly. 
  • Don’t overmix your ingredients. When you combine the dry ingredients with the sweet potato and oil mixture, just mix the dough until it’s combined. Don’t put the stand mixer on a high speed or mix them too long. 
  • Use an ice cream scoop to form the cookie dough balls. This will keep the cookies a consistent shape and size, and it makes scooping the dough faster. 
  • Press a few chocolate chips into the top of the formed cookie dough. This makes sure there are pretty chocolate chips visible on top of the cookies instead of just baked into the dough. 

More PERFECT HOLIDAY Cookie Recipes


You can divide the cookie dough in half to bake some right away, and freeze the rest for later. The sweet potato cookie dough will keep well in the freezer, so you can bake them a month or so later. 

  • To freeze the dough start by forming the cookie dough into balls and laying it out on a baking sheet as usual. 
  • Put the Sweet Potato Chocolate Chip Cookie dough in the freezer on the baking sheet for about an hour. 
  • After the hour the cookie dough balls will be fully formed, and you can transfer them to a freezer bag for more easy storage. 
  • When the craving for Sweet Potato Cookies hits you again, take the cookie dough straight from the freezer and arrange them on a baking sheet. 
  • Preheat the oven to 350 degrees, and add 2-3 minutes to the baking time for the frozen dough. 


  • Chocolate chips: You don’t have to only use semi-sweet chocolate chips. Try dark chocolate, milk chocolate, white chocolate or a combination in your cookie dough. You can even use butterscotch or peanut butter chips. 
  • More mix-ins: There are other add-ins, besides chocolate chips, you can throw in for some more texture and taste. Try different kinds of nuts like peanuts, chopped almonds, or walnuts for some crunchy texture. You could also toss in some dried fruit like raisins, dried cranberries, or dried blueberries. Cranberries are a great option if you make these cookies for the holidays. 
  • Oatmeal: For some extra chewiness and fiber add in a cup of old fashioned oats to the cookie dough at the same time you add the chocolate chips. 
  • Flour: You can exchange the all-purpose flour for whole wheat flour or other flour options. If you need gluten-free cookies try using almond flour, oat flour, or coconut flour. 

More Chocolate Chip Cookie Recipes


  • Serve: Keep your chocolate chip cookies in a ziplock bag or airtight container at room temperature. They’ll keep well for up to 3 days. 
  • Store: After they’ve cooled, you can keep your cookies in an airtight container in the fridge for up to a week. To get the cookies warm and gooey again microwave them for 15 minutes. 
  • Freeze: You can freeze the cookie dough or baked sweet potato cookies for up to 2 months. 

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  • Yield: 24 Servings
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder

Sweet Potato Chocolate Chip Cookies are moist, buttery, and wonderfully chocolatey. The perfect Thanksgiving dessert with cinnamon and nutmeg. 


  • 3/4 cup sugar
  • 1/2 cup mashed sweet potato
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 3/4 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. In a large bowl whisk together the sugar, pureed sweet potato, vegetable oil and egg until smooth.

  2. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

  3. Add the sifted dry ingredients and whisk together until just combined.

  4. Fold in half the chocolate chips.

  5. Cover and refrigerate for 1 hour.

  6. Pre-heat oven to 350 degrees.

  7. Scoop 2 tablespoon sized scoops of cookie dough and press 2-3 chocolate chips into the top of each one to use remaining chocolate chips.

  8. Place onto baking sheets 2 inches apart and bake for 10-12 minutes until edges just start to brown.

Nutrition Information

Yield: 24 Servings, Amount per serving: 129 calories, Calories: 129g, Carbohydrates: 18g, Protein: 2g, Fat: 5g, Saturated Fat: 4g, Cholesterol: 8mg, Sodium: 53mg, Potassium: 91mg, Fiber: 1g, Sugar: 9g, Vitamin A: 1136g, Vitamin C: 1g, Calcium: 14g, Iron: 1g

All images and text © for Dinner, then Dessert.

Keyword: Sweet Potato Chocolate Chip Cookies


Oatmeal Cookies Without Butter


These oatmeal cookies without butter can be made with different types of oil. They’re mixed together by hand, without a mixer, and the dough doesn’t need to be chilled. These butterless oatmeal cookies can be made with regular flour, gluten-free or whole wheat flour. They’re naturally dairy-free and have a vegan option.

I don’t know why but I always think of oatmeal cookies as a back-to-school thing. They just seem so like childhood and back-to-school-ish. 

If it’s still too hot to bake where you live, try these no-bake oatmeal cookies for a no-bake version. They also don’t use butter! Neither do these Raw Oatmeal Raisin Cookie Dough Bars.

Let me first say that today’s cookies taste way better than they look. I consider myself an oatmeal cookie connoisseur (🤣) and these are the perfect oatmeal cookies.

While you can make them with butter, these oatmeal cookies are actually better without butter, as oil makes for a chewier cookie. Coconut oil is my favorite option.

I’ve used refined and unrefined coconut oil. I expected there to be some coconut aftertaste with unrefined, but there wasn’t. So use whichever kind you prefer.

You can also use other types of oil. A light olive oil would work well if you don’t mind a little olive oil taste. 

There’s so much cinnamon in these that the olive oil taste doesn’t taste too strong, at least once they’re cooled.

It’s the weirdest thing – with olive oil, these cookies taste like paint straight out of the oven. I’ve never had that happen before!

And I do a lot of baking with olive oil, like in these Healthy Cinnamon Apple Muffins and Healthy Chocolate Cake. I did use extra virgin olive oil in these cookies and not a lighter one, though.

Once they’ve cooled, these cookies have a slight olive oil taste but are still really tasty. My husband oddly couldn’t taste the olive oil at all. I’m not sure what that means!

If you don’t want to use olive oil, then canola oil, grapeseed oil, etc. would also work. 

It’s also easy to make these cookies vegan. The butter obviously doesn’t need to be replaced so there are just the two eggs to worry about.

I used chia eggs and they worked just as well as normal eggs. They didn’t taste any different.

You definitely can’t tell a difference between the two versions. I’m assuming other egg subs work but I haven’t tried them myself so I can’t say for sure.

I’ve also included a gluten-free option for this recipe. You can either use a mix of white rice flour, potato starch and tapioca starch plus xanthan gum, or a gluten-free 1:1 baking mix that’s meant as a sub for all-purpose flour.

I used the one from Bob’s Red Mill with great results but don’t know how other brands would do. I love that mix and also used it in my healthy applesauce muffins and pumpkin cupcakes.

For the people who don’t like raisins, you can, of course, use chocolate chips. Or whatever add-ins you’d like. 

But dry add-ins. You can’t add things like zucchini or carrots. I’m getting that question a lot right now!

Apparently people are drowning in zucchini. I think it’s a nice problem to have. 🙂

Can I use something other than the listed flours?

I’ve tested and listed 5 different flour options. Those are the ones that I know will work and they’re the only ones that I think will work.

If you want to use spelt, you can try these Spelt Oatmeal Raisin Cookies.

You could perhaps another 1-to-1 GF baking mix (that’s meant as a sub for all-purpose flour) but I can’t say it’d work as well.

Can I use something other than oil?

This recipe is for oatmeal cookies without butter but you can indeed use butter if you want. They won’t be quite as chewy, though. I don’t recommend applesauce, bananas or any other such subs. It’d probably require reworking the recipe a bit.

Can you taste the coconut oil?

We couldn’t taste any coconut flavor and I use unrefined coconut oil!

Can I use something other than chia eggs for a vegan version?

While I haven’t tried, I think any egg subs would likely would in these cookies.

Can I use something other than the listed sugars? 

You can probably use another granulated sugar that you can use in place of regular white granulated sugar. Liquid sweeteners won’t work as they’d make te dough too wet and the baked cookies would be cakey and spread a lot. 

Can I reduce the sweetener / oil? 

The more you reduce them, the more cakey and crumbly the cookies will be. I used the least amount that I thought was enough. I don’t find the cookies overly sweet! If you want something oaty that’s truly healthy, try these Healthy Oatmeal Breakfast Cookies.

Can I use different add-ins / add more of them? 

Nuts, dried fruit or candy work. Nothing wet like zucchini. But don’t add too many add-ins or the dough won’t hold together!



Servings: 16

  • 1 1/2
    (190 grams) all-purpose flour, whole wheat flour or white whole wheat flour OR for gluten-free, use the mix listed in the notes* or Bob’s Red Mill 1:1 Gluten-free Baking Flour
  • 1
    baking soda
  • 1
    baking powder
  • 1/2
  • 1
  • 3/4
    (168 grams) melted coconut oil OR another oil (see post for more notes)
  • 1 1/3
    (266 grams) brown sugar or coconut sugar
  • 2
    large (50 grams each, out of shell) eggs or 2 chia eggs for vegan**
  • 1
    vanilla extract
  • 2 3/4
    (260 grams) quick oats (use GF oats for a GF version)
  • 1 1/4
    (190 grams) raisins or chocolate chips
  1. Preheat the oven to 375°F (190°C) and line a cookie sheet with a piece of parchment paper.

  2. Stir together the dry ingredients in a medium mixing bowl and set aside.

  3. In a large mixing bowl, stir together the melted coconut oil, sugar, eggs, and vanilla and stir.

  4. Add the dry mix to the wet mix and stir just until combined. Stir in the oats and raisins, again stirring just until combined.

  5. Form the dough into 75-gram balls, about two inches or slightly over 1/4 cup in size, and place 4″ apart on the prepared baking sheet. Press the balls down slightly with the palm of your hand. If your dough is too soft to roll into balls, refrigerate for about 30 minutes or until scoopable.

  6. Bake for 13-17 minutes or until the middle appears to be set and the cookies have evenly browned.

  7. Let cool completely on the baking sheet. Store in an airtight container for up to 5 days. They can also be frozen for a few months.

  • To make these cookies gluten-free, use the following instead of the flour listed in the recipe:
  • 1 cup (140 grams) white rice flour
  • 1/3 cup (52 grams) potato starch
  • 2 tablespoons + 2 teaspoons (20 grams) tapioca flour
  • 1/2 teaspoon xanthan gum

** To make 2 chia eggs, mix 2 tablespoons ground chia seed with 6 tablespoons water. Mix until combined and gloopy like an egg.

Tagged as:
coconut oil,
coconut sugar,
olive oil,
whole wheat flour