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30 Minutes or Less

5-Ingredient Healthy Oatmeal Chocolate Chip Cookies

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a stack of 5 ingredient healthy oatmeal chocolate chip cookies.

Why You’ll Love These Cookies

  • Easy & Quick – No fancy ingredients or equipment needed!
  • Naturally Sweetened – Maple syrup adds the perfect touch of sweetness.
  • Gluten-Free & Dairy-Free – Made with wholesome, allergy-friendly ingredients.
  • Customizable – Swap the chocolate chips for raisins, nuts, or coconut flakes!

What You’ll Need to Make Healthy Oatmeal Cookies

Rolled Oats – The base of these cookies, providing fiber and a chewy texture.

Oat Flour – Helps bind the cookies together while keeping them light. You can easily make your own by blending rolled oats into a fine flour in either a high-speed blender or a food processor.

Baking Powder – Adds just the right amount of lift, making these cookies soft and fluffy.

Coconut Oil – A healthier fat alternative that keeps the cookies moist and tender.

Maple Syrup – A natural sweetener that adds a rich caramel-like flavor without refined sugar.

Egg – Helps bind everything together for the perfect cookie texture.

Chocolate Chips (Optional, but Recommended!) – Dark chocolate chips add a delicious, melty bite to these cookies. I use and love Hu Kitchen refined sugar-free chocolate chips in many of my baking recipes!

5 ingredient healthy oatmeal chocolate chip cookies on a baking sheet.

How to Make Healthy Oatmeal Cookies

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Mix the dry ingredients (oats, oat flour, and baking powder) in a large bowl.
  3. Stir in the melted coconut oil, maple syrup, and egg until a dough forms.
  4. Fold in the chocolate chips, then scoop out the dough onto the prepared baking sheet.
  5. Bake for 8-10 minutes, or until golden brown around the edges.
  6. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Mix-In Options

  • Swap chocolate chips for raisins or dried cranberries.
  • Add chopped nuts (walnuts, pecans, or almonds).
  • Sprinkle in cinnamon or nutmeg for extra warmth.
  • Mix in shredded coconut for a tropical twist.

Sam’s Recipe Tips

  • Make Your Own Oat Flour – Simply blend rolled oats in a food processor until fine.
  • Use a Cookie Scoop – For evenly sized cookies that bake perfectly every time.
  • Let Them Cool – They’ll firm up as they cool, so be patient before digging in!

Storage Instructions

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Keep in the fridge for up to 1 week.

Freezee: Freeze baked cookies for up to 3 months. Thaw at room temperature before enjoying.

a stack of 5 ingredient healthy oatmeal chocolate chip cookies.
5 from 1 vote

5-Ingredient Healthy Oatmeal Chocolate Chip Cookies

These healthy oatmeal chocolate chip cookies are soft, chewy, and made with just 5 simple ingredients! They’re naturally gluten-free, dairy-free, and refined sugar-free, making them the perfect guilt-free treat. Plus, they come together in under 20 minutes – no mixer required!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 cookies

Equipment

  • 1 large bowl

Ingredients

  • 1 cup rolled oats
  • 1/2 cup oat flour rolled oats ground into a flour
  • 1/2 teaspoon baking powder
  • 1/4 cup maple syrup
  • 2 tablespoons melted coconut oil
  • 1 egg at room temperature
  • 1/3 cup chocolate chips

Instructions

  • Preheat oven to 350° Fahrenheit and line a large baking sheet with parchment paper.
  • Mix together the rolled oats, oat flour, and baking powder in a large bowl.
  • Add in the melted coconut oil, maple syrup, and egg then mix together until fully combined.
  • Mix the chocolate chips into the cookie dough (if using), then scoop the cookies out onto your prepared baking sheet.
  • Bake for 8-10 minutes, or until the outside edges of the cookies are lightly golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely before storing or serving.

Nutrition

Serving: 1cookie | Calories: 102kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Sugar: 6g
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30 Minutes or Less

Oat Flour Pancakes (Made in the Blender!)

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maple syrup being poured over a stack of oat flour pancakes

Soft and fluffy oat flour pancakes, with a hint of sweetness! This quick and easy breakfast recipe is entirely gluten-free and dairy-free. Whip up a stack of delicious oat flour pancakes in the blender, with a handful of simple ingredients!

a stack of oat flour pancakes with maple syrup being poured on top

What You’ll Need To Make Oat Flour Pancakes

Rolled Oats – Rolled oats are key to making this recipe work! They blend and cook up beautifully in our pancake batter. Some recipes out there will recommend blending your oats into a flour before adding in the other ingredients. However, I found that adding the whole oats directly in with everything else made no difference in the finished dish, and cut out an extra step! Feel free to use either old fashioned rolled oats or quick cook rolled oats, both will work here.

Milk – I used non-dairy milk to keep these oat flour pancakes gluten-free and dairy-free, though you can use any milk you’d like. Some non-dairy milks I recommend are almond milk, hazelnut milk, coconut milk, and oat milk. I’ve also been loving the Elmhurst’s line of plant-based milks – super simple and healthy ingredients!

Maple Syrup – This unrefined sweetener tastes incredible not only on our pancakes, but inside them too! For a sugar-free breakfast, you can easily leave the maple out of this recipe, or substitute it with half a tablespoon of monk fruit sweetener.

a stack of oat flour pancakes with fresh blueberries on top.

Optional Toppings

Feel free to top your oat flour pancakes with…

  • Chocolate Chips
  • Blueberries
  • Sliced Bananas
  • Sliced Strawberries
  • Sprinkles
  • Raspberries
  • Pecans
  • Butter
  • Maple Syrup
  • or Whipped Cream!

Adjust This Recipe To Your Dietary Needs

Make it Dairy-Free: Use my dairy-free option and sub the regular milk for your favorite non-dairy milk, it’s that easy!

Make it Vegan: Turn these into vegan and gluten-free oat flour pancakes by replacing the egg with a flax egg. To make a flax egg, whisk together 1 tablespoon of ground flax seed and 3 tablespoons of water in a small bowl. Let the flax “egg” sit at room temperature for 10-15 minutes, until it’s thickened, before adding into this recipe.

Oat Flour Pancakes

4 from 18 votes
Recipe by Samantha Course: BreakfastDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

Soft and fluffy oat flour pancakes, with a hint of sweetness! This quick and easy breakfast recipe is entirely gluten-free and dairy-free. Whip up a stack of delicious oat flour pancakes in the blender, with a handful of simple ingredients!

Ingredients

  • 1 1/2 cups rolled oats

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1 cup milk, I used almond milk

  • 2 tablespoons maple syrup

  • 1 egg

Directions

  • Add all ingredients to a blender and blend until a smooth batter forms (about 30 seconds).
  • Heat a tablespoon of butter or oil in a large skillet over medium heat. Scoop ¼ cup of batter into skillet and add any toppings you’d like.
  • Cook pancake 2-3 minutes per side, then repeat with remaining pancake batter. Serve warm with butter and maple syrup.

Recipe Video

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30 Minutes or Less

Peanut Butter and Jelly Baked Oats (Vegan, Gluten-Free)

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overhead image of peanut butter and jelly baked oats with milk and blueberries on the side.

These peanut butter and jelly baked oats are the most delicious way to start your morning! Creamy peanut butter, your favorite jelly, and just a touch of maple syrup are what make this recipe special. Whip up these peanut butter and jelly baked oats on mornings when you want something that’s perfectly sweet, comforting, and oh-so-satisfying.

overhead image of peanut butter and jelly baked oats with milk and blueberries on the side.

The baked oats life chose me. The carrot cake baked oats recipe I shared a few months back literally blew UP! Everyone was going crazy over that recipe, and tbh I don’t totally blame them. Though while the carrot cake version is delicious, I wanted to give you guys options. So I brainstormed some classic favorite flavor combos and ultimately landed on peanut butter and jelly. There is nothing more iconically wholesome than peanut butter and jelly. And when added to baked oats, the results is truly comfort food made HEALTHY.

What You Need To Make Peanut Butter and Jelly Baked Oats

Rolled Oats – Oats are an ideal breakfast, with plenty of vitamins, mineral, and health benefits! Feel free to use either rolled oats or quick oats in this recipe – both will work. I almost always have a bag of rolled oats in my house as an easy and versatile gluten-free grain.

Banana – You can use either a mashed banana or half a cup of apple sauce in this recipe. The mashed fruit act as a fort of egg-replacer in this vegan breakfast recipe.

Peanut Butter – I’d recommend opting for smooth peanut butter if you have it, but if not crunchy will work too. Though keep in mind that the peanut butter will be blended with all ingredients in the second step. Therefore, if you use crunchy, there’s a good chance it will be no longer crunchy by the end of this recipe.

Jam – Go crazy with this one! Literally use whatever jam or jelly your heart desires. I had some homemade blueberry jam lying around, so I used that. But i’m sure any jam or jelly flavor will taste incredible in these peanut butter and jelly baked oats!

Adjust This Recipe To Your Dietary Needs

Add Protein: Feel free to add a tablespoon of your favorite protein powder to increase the protein in these baked oats. If you end up adding protein powder, I’d recommend increasing the almond milk amount to 1/2 cup instead of 1/3 cup.

Make it Grain-Free: To make these peanut butter and jelly baked oats grain-free, use coconut flour in place of the rolled oats.

Peanut Butter and Jelly Baked Oats (Vegan, Gluten-Free)
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Peanut Butter and Jelly Baked Oats (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Russo Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

1

serving
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

These peanut butter and jelly baked oats are the most delicious way to start your morning! Creamy peanut butter, your favorite jelly, and just a touch of maple syrup are what make this recipe special. Whip up these peanut butter and jelly baked oats on mornings when you want something that’s perfectly sweet, comforting, and oh-so-satisfying.

Ingredients

  • 1/2 cup rolled oats

  • 1 banana, mashed

  • 1/3 cup almond milk, see Notes

  • 1 tablespoon maple syrup

  • 1 tablespoon peanut butter

  • 1/2 teaspoon baking powder

  • pinch of salt

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon vanilla extract

  • 1 tablespoon jam of choice

Directions

  • Preheat your oven to 350° Fahrenheit and lightly grease a ramekin.
  • Add all ingredients except the jam to a blender and blend until smooth.
  • Pour into ramekin, then swirl in the jam. Bake for 20-25 minutes.

Recipe Video

Notes

  • Almond Milk: Feel free to use any dairy-free milk you’d like instead of almond milk.

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