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It's been quite a while since I last posted a cookie recipe, right?
So I thought I would share with you my favourite cookies at the moment, salted oatmeal chocolate chunk cookies.
Even though these cookies are not gluten free, they are flourless cookies because we're going to use everything oats in them.
Healthier Oatmeal Cookies
It's difficult to define the word healthy these days. What is healthy for an individual might be extremely sinful to the other.
That's how the world is, everybody has their own preferences and opinions.
For me, I will say these cookies are healthier in the sense that oats have more health benefits than wheat flour.
Consuming oats on a regular basis can help induce weight loss, lowering bad cholesterol level and the risk of heart disease, lowering blood sugar level and oats also help make you feel more full.
But then again, what do I know.. I am not a doctor nor have certified medical studies.
Healthier Sweet Treats
I am not into sweets and I have been saying that more than once here in our website. Maybe it's an Asian thing? That we are generally not into sweets? I don't know.
But since my husband, Marco, is into sweets so I like to have healthier snacks or sweet treats for him during the weekdays. If you're subscribed to my newsletter you will get a free energy balls recipe in one of my newsletters.
They are delicious by the way.
Anyway.
These cookies are one of the healthier option that he enjoys whenever he has those sweet cravings. I rather let him enjoy homemade oatmeal cookies with good quality chocolate than buy him a packet of store bought ones that have 50 ingredients and more than half of them I can't understand.
He even commented the other day that these cookies make him feel full.
And hey, in case you haven't noticed.. I sprinkle some sea salt flakes on top of the cookies. Don't be alarmed! The salt really brings the flavour of the cookies to another level. Do try!
So if you're looking for a healthier option, you might want to try these delicious beauties.
In Summary
These salted oatmeal chocolate chunk cookies are:
- better than store bought ones, you can control the quality of ingredients yourself
- super easy to prepare
- flourless, I'm using whole grain oat flour
- healthier option for whenever you have sweet cravings
- so DARN DELICIOUS!
Video
📖 Recipe
Salted Oatmeal Chocolate Chunk Cookies
Video
Ingredients
- ½ cup softened butter (113 gr)
- ¼ cup sugar (50 gr)
- ½ cup brown sugar (80 gr)
- 1 egg , room temperature
- 1 teaspoon vanilla extract
- zest of 2 clementines
- ¾ cup oats flour (100 gr)
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 cup instant oats (180 gr)
- 3.5 oz chocolate (100 gr), cut into chunks
- some sea salt flakes
Instructions
The Cookie Dough
- Add butter and both sugars in a bowl. Using a hand held mixer, whisk until creamy for around 4 minutes. Then add in egg, vanilla, clementine zest and whisk for another minute until well combined.
- Sift oats flour, baking soda and salt into the bowl. Mix just to combine. Lastly add in oats and chocolate chunks. Use a wooden spoon to mix everything well.
Assembling
- Using a 1 ½ tablespoon (20 ml) ice cream scoop, scoop cookie dough onto a baking tray lined with a baking sheet. Make sure to leave 2 inch (5 cm) space in between.
- Using the back of a spoon, lightly press the tip of the dough to flatten it a bit. Then sprinkle some sea salt flakes on top.
- Bake in a preheated oven at 360ºF (180ºC) for 20 minutes or until golden brown and fully cooked. Bake in less time if you like the cookies not crunchy. Cool completely on a rack.
How To Store
- Keep in an airtight container at room temperature up to 3,4 days. After that I would recommend you to freeze them.
- To freeze: place cookies on a baking tray with baking sheet, not touching each other and put in the freezer for 30 minutes. Then place them in a ziplock bag and back to the freezer up to a month.
- Thaw at room temperature. Heat at 275ºF (135ºC) preheated oven for 10 minutes to bring them back to life.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
pauline says
Hello Bea!! Love your website. May I know what's the difference between using sugar and brown sugar? Can I use 1/4 + 1/2 cup of sugar instead?
Many thanks,
Pauline
Bea says
Hi Pauline! I love to use brown sugar for its caramelly taste and the shape that it gives to the cookies. You could try using the combination if you want. Hope it helps.
Kristy says
Hi Bea, love you recipe! But why do my cookies spread? They don’t hold the shape like yours?
Bea says
Hi Kristy! Sorry to hear that. It could be for several reasons, the oven was too hot, the butter was too warm/soft or over beating the butter and sugar. Did you have a thick batter like mine? And did you scoop the batter tall like I did also before baking? If you plan to make this again, maybe you would want to chill the dough for a while in the fridge. I find myself having to do that when the weather is hot at my place. Hope the info helps. Thank you!
Kristy says
Thanks for your suggestions, Bea! They look way more better after I refrigerated them for 1 hour. They really taste amazing!!!
Bea says
Yay I'm happy to know they turned out good for you! Thanks Kristy!
Collien Foster says
THANK YOU Bea they are so yummy!! I made them in smaller size for the kids and ended up with almost double amount. Lol!
Bea says
Haha! Yes this recipe yields a lot, right? Thank you so much Collien!