Low Sugar Oatmeal Chocolate Chip Cookies
Low sugar oatmeal chocolate chip cookies are a wholesome and hearty lunchbox treat. They’re filling, relatively low calorie and low in sugar, a good source of fibre and full of healthy stuff.
These cookies are compact and filling. Lots of cookies and snacks are high in sugar or aren’t aren’t filling so they don’t hit the spot. Pairing these low sugar oatmeal chocolate chip cookies with a piece of fruit makes a great snack combo that will tide you over until mealtime.
PrintLow Sugar Oatmeal Chocolate Chip Cookies
These low sugar oatmeal chocolate chip cookies are a wholesome and hearty lunchbox treat. They have just enough chocolate chips to keep everyone content. They’re lower in sugar and fat than most cookies, are a good source of fibre and are filled with healthy stuff.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Makes 2 1/2 dozen 1x
- Category: Cookies
Ingredients
Scale
- 1/2 cup butter, softened
- 1/2 cup sugar (can reduce to 6 Tbsp.)
- 1 large egg, room temperature
- 2 Tbsp. Crosby’s Fancy Molasses
- 1 tsp. vanilla
- 1/2 cup unbleached flour
- 2 Tbsp. ground flax
- 2 Tbsp. raw millet or sunflower seeds
- 1/2 cup whole wheat flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- pinch of salt
- 1 cup old fashioned rolled oats (not instant)
- 1 cup chocolate chips
- 1/2 cup shredded coconut (unsweetened)
- 1/2 cup dried cranberries or raisins
- 1/2 cup pumpkin seeds (or nuts)
Instructions
- In a large bowl cream butter and sugar until light textured. Add egg then molasses and vanilla.
- Sprinkle over the flour, flax, millet (or sunflower seeds), baking soda, baking powder and salt. Stir to combine.
- Stir in rolled oats then chocolate chips, dried cranberries, coconut and pumpkin seeds.
- Drop by spoonful onto a parchment lined baking sheet. Press the tops lightly with a fork or the bottom of a glass
- Bake at 350 F for 12-14 minutes
Shannon
Is this easily adaptable to be egg-free?
julie k
We love these. Try dark chocolate chips and dried cherries. We use chia seed in place of flax. Hemp seed is good too. Good nut-free lunchbox option using the pumpkin seeds option.
★★★★★
Papelle
These were excellent. I didn’t have flax seed but substituted 2 T. almond flour. I used the full 1/2 cup of sugar but will cut it back next time as they were plenty sweet. To answer Ruth’s question re whether they were soft or crispy, is it fair to say somewhere in between? (I cooked them 9-10 minutes.)
They got very positive reviews from family members. Thanks for sharing it, Crosby’s!
★★★★★
Nancy
Easy to make, not overly sweet, and totally delicious. These are my kind of cookies. Highly recommended.
★★★★★
Joyce Welsh
Made cookies just loved them will do them again Thanks
Ruth
Thanks Bridget.
Are the cookies chewy or crispy?
Cheers from Ruth
Eliz. O'Reilly
I just baked these cookies, and I am wondering if there was any error in the receipe?
The dough was too thick to spread into a nice cookie!
Crosby Molasses
Hi Eliz, Just checking on what sort of rolled oats you used. The recipe calls for old fashioned. Did you use finer rolled oats?
Nancy
I bet they are delicious but 162 calories per cookie and 9 g of sugar seems very high.
Crosby Molasses
Hi Nancy, I consider these cookies low sugar in relation to your average cookie. Healthyish is what I’d call them. I love that they have fibre and protein too.
Mary Wheeler
Sounds great for an after school snack. Always look forward to your healthy recipes.
Crosby Molasses
Thanks Mary, This is one of my favourite recipes.
Crosby Molasses
Thanks Mary!