Chewy Oatmeal Cookies with Chocolate Chips, No Butter
These healthy Oatmeal Cookies with no butter sweetened with maple syrup are my favorite for when I want something sweet but don't want a bunch of added refined sugars or saturated fats. They're the perfect treat if you're into chewy cookies!
Equipment
- 1 2 tablespoon cookie scoop
Ingredients
Dry Ingredients
- 100 g rolled oats or quick oats (1 cup, I recommend using a kitchen scale to measure)
- ¾ c gluten-free flour or AP flour
- 1 tsp baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
Wet Ingredients
- 1 large egg
- 2 tablespoon avocado oil or extra virgin olive oil
- ½ c pure maple syrup
- 1 teaspoon vanilla extract
Mix Ins
- ¼ cup golden raisins
- ¼ cup dark chocolate chips
Instructions
- Preheat the oven to 350℉ (177°C). Prep a sheet pan with parchment paper sprayed with cooking spray for easy clean-up. Add the golden raisins to a small bowl with water and microwave for 1 minute. Set aside to let them soak in the water for 5-10 minutes. This will help them become plump and soft!
- Combine the dry ingredients in a medium mixing bowl. Stir with a whisk until they're well combined. *I highly suggest using a food scale to measure the oats and flour.
- In a separate large bowl, whisk together the wet ingredients vigorously.
- Add the dry ingredients to the wet and stir until just combined. Stir in raisins and chocolate chips. Let the dough sit in the fridge for 10 minutes.
- Use a 2 tablespoon cookie scoop or large spoon to scoop 12 cookies onto the prepared cookie sheet. Gently mash them down with a spatula or wooden spoon just a bit to flatten them.
- Bake oatmeal cookies in the preheated oven for 10-12 minutes. Remove from the oven when they barely start to turn golden brown. Let them cool on the parchment-lined baking sheet for 5-10 minutes before transferring them to a cooling rack or plate.
- Hint: To ensure they cook evenly, use a cookie dough scoop to make them all the same size. I use a 2 tablespoon cookie scoop.
Video
Notes
Expert Tips
- Don't overmix the dough. Mix the dry and wet ingredients until just combined.
- For best results, let the dough sit for 10-20 minutes before rolling it into balls.
- Let the cookies cool on the pan for at least 5 minutes before transferring to a cooling rack
- Room Temperature - let the cookies cool and then store in an airtight container at room temperature for up to 1-2 weeks.
- Freezer - let them cool and store in a freezer-safe container for up to 3 months.
Tried this recipe?Let us know how it was!