Ready steady, BAKE: Healthy Choc-Chip Oat Cookies

I love baking but find I don’t have a lot of time to do it, because even though a recipe may be “quick”, the prep and shopping and washing up afterwards are all time consuming. So you must know that these cookies are pretty darn good if I put in the effort to make them!

I started experimenting, looking for the perfect recipe for Choc Chip cookies, with all the indulgence but none of the guilt. I was tired of my husband eating shop-bought (cheap) biscuits and knew I needed to find the perfect biscuit to keep him from the biscuit aisle!

Most of the recipe’s I found had a nut component in them, which wouldn’t work as my hubby doesn’t eat nuts. So after a few tweaks and substitutions I’m proud to present to you, the best, yummiest, chocoliest, guilt-free choc-chip cookies ever!


  • 2 Cups Rolled Oats (you can also use gluten-free Oats)
  • 3/4 Cup Flour
  • 1/2 tsp Cinnamon
  • 1 tsp Baking Soda
  • 1/2 tsp Salt ( I use Pink Salt)
  • 1/2 Cup Brown Sugar
  • 2 Tbsp Honey
  • 50 grams Softened Coconut Oil (odourless and organic if possible)
  • 50 grams Softened Butter
  • 1 Extra Large Egg
  • 2 tsp Vanilla Essenca
  • 1/2 Cup Chocolate Chips ( I use the Goodness Me brand from Dischem)


  1. Pre-heat oven to 180 degrees
  2. Cream together Coconut Oil, Butter, Sugar and Honey with handheld beater
  3. Add egg and Vanilla and beat on low to medium speed till fully mixed in
  4. Combine the dry ingredients together in a separate bowl
  5. Mix the dry ingredients into the wet ingredient bowl with a large wooden spoon. You’re going to need to use some muscle here (gym session sorted 😉 )
  6. Use a cookie scoop or two spoons to scoop individual cookies onto a prepped baking tray (or two)
  7. Bake each tray for 12 to 15 minutes

Makes about 2 trays of cookies (24+) depending on how generous your are with your portions.

I hope these make you as happy as they ave made my friends and family


PS: Thank you Cupcakemummy for the kick-up the pants to share this recipe!


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