A healthier version of my kids’ favourite snack; Chocolate Chip Cookies! Made with wholemeal flour, oats and reduced sugar.
My kids love nothing more than a big chocolate chip cookie for an afternoon snack. When we’re having a hectic week they usually end up coming from a packet from the supermarket but when I have some time to spend in the kitchen I like to make my own slightly healthier homemade version.
These cookies are made with wholemeal flour and rolled oats which provide slow-releasing carbs that help keep the kids full until dinnertime. The cookies also contain sugar, so they are not super super healthy but it’s a lot less sugar than you find in shop bought cookies.
The cookies themselves are very easy to make and certainly one you can get the kids involved with if they enjoy baking. This recipe makes 10 large cookies but you could make 15 smaller ones too. I sometimes make a double batch of the cookie dough and freeze half of it so that I have some ready to bake for busy weeks.
Once baked, the cookies will keep well in an airtight container for up to 4 days…. if they last that long!!
If you try this recipe please do let me know what you think. Or tag me in a picture on Facebook, Twitter or Instagram. I love seeing all your own food creations!
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Healthier Chocolate Chip Cookies
Prep Time: 10 mins- Cook Time: 15 mins
- Total Time: 25 minutes
Yield: 10 1x
Category: Snacks
Cuisine: European
Print Recipe
Pin RecipeDescription
A healthier version of my kids’ favourite snack; Chocolate Chip Cookies! Made with wholemeal flour, oats and reduced sugar.
Ingredients
- 125g / 4 & ½ oz unsalted butter, at room temperature
- 50g / ¼ cup light brown sugar
- ½ tsp vanilla extract
- 1 medium egg
- 100g / ¾ cup wholewheat flour
- 100g / 1 cup rolled oats
- ¼ tsp bicarbonate of soda
- 50g / ⅓ cup chocolate chips
Instructions
- Preheat the oven to 180c / 350f and line two baking trays with parchment paper.
- In a large bowl beat together the butter and sugar with an electric whisk. Add the egg and vanilla and beat for another few seconds.
- Add in the flour, oats and bicarbonate and mix well.
- Finally mix in the chocolate chips.
- Divide the mixture into 10 equal sized dough balls. Place them on the baking trays and then press down into a cookie shape.
- Bake for 15 minutes. Allow to cool for a few minutes on the trays before moving to a wire rack to cool completely.
- Store in an airtight container for up to 4 days.
Rebecca Irvine says
Hiya, my little girl enjoyed these but I think mummy liked them more as I polished them off, need to make more now lol only thing I did different was use plain flour as I had no wholemeal, tasted good all the same. X
Anonymous says
It was so good
Venus says
They were good and very delicious.
★★★★★
Naya says
Hi Ciara, I tried this recipe and my family loved it including my 4 yr old. It was absolutely delicious!
Thank you for sharing this awesomeness:)
Samara says
Thanks so much! We used coconut sugar and I doubled the flour so added an extra egg plus a tablespoon of natural peanut butter! Super yummy! Our oats always have chia seeds in the Tupperware container for breakfast so they were an added bonus 😉
★★★★★
Paula says
I know you mentioned the cookie dough can be frozen but can the finished cookies be frozen??
Marianna says
Amazing cookies.
★★★★★
Tia says
So easy to do and was nice to be able to make cookies that aren’t full of sugar so didn’t mind the kids having a few more than they would normally be allowed!
★★★★★
Amie says
Really nice and I liked that they weren’t full of junk!
★★★★★
Elaine Murphy says
So good! We ate them all in one day!
★★★★★
Shannon says
Hey, is there any way I could make these dairy free? Possibly using coconut oil instead of butter? We made them today and my 5yo loved them thank you?
Ciara Attwell says
Yes use melted coconut oil instead