Oatmeal Cookies with Coconut Sugar
These wholesome oatmeal cookies feature the rich, caramel notes of coconut sugar and the hearty texture of rolled oats, making for a satisfyingly chewy treat that's a slightly healthier twist on a classic.
For 18 servings
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened unsalted butter and coconut sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Beat in the large egg and vanilla extract until well combined, ensuring no streaks of egg remain.
In a separate medium bowl, whisk together the whole wheat flour, old-fashioned rolled oats, baking soda, salt, and ground cinnamon until thoroughly combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
Fold in the semi-sweet chocolate chips (or other desired mix-ins) with a spatula until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 18-24 cookies.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft. The exact baking time may vary depending on your oven.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to 3-4 days.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your butter and egg are at room temperature for optimal creaming and emulsification, which results in a smoother, more consistent cookie dough.
- 2Avoid overmixing the dough once the flour is added. Overmixing develops gluten, leading to tougher cookies. Mix only until the ingredients are just combined.
- 3For chewier cookies, slightly underbake them so they are still a little soft in the center when removed from the oven. They will continue to set as they cool.
- 4If your dough seems too soft, chill it in the refrigerator for 20-30 minutes before scooping. This can help prevent spreading and result in a thicker cookie.
Adapt it for your goals.
Nutty Crunch
Add 1/2 cup of chopped walnuts, pecans, or almonds along with the chocolate chips for added texture and nutty flavor.
Spiced DelightSpiced Delight
Enhance the spice profile by adding 1/4 teaspoon of ground nutmeg or allspice, or increasing the cinnamon to 1 teaspoon.
Dried Fruit MedleyDried Fruit Medley
Substitute the chocolate chips with 1 cup of raisins, dried cranberries, chopped dried apricots, or a mix of your favorite dried fruits for a different kind of sweetness.
Why this is on our healthy list.
Fiber-Rich
Old-fashioned rolled oats are an excellent source of soluble fiber, which can help support digestive health, lower cholesterol levels, and promote a feeling of fullness.
Natural Sweetener
Coconut sugar is a less refined alternative to white sugar, retaining some minerals like iron, zinc, calcium, and potassium, and has a slightly lower glycemic index.
Whole Grains
The inclusion of whole wheat flour and rolled oats provides whole grains, offering more nutrients, fiber, and complex carbohydrates compared to recipes made with only refined flours.
Frequently asked questions
While technically possible, using quick oats will significantly change the texture of the cookies, making them less chewy and more cake-like. For the best results, stick to old-fashioned rolled oats.
