Soft and chewy walnut chocolate chip oatmeal cookies! Made with the simplest ingredients, and the perfect cookies to bake for the holiday.
Chocolate Chip Oatmeal Cookies
Are you team raisins or chocolate chips in your oatmeal cookies? I personally love both, but according to an Instagram poll I took last week, most of my followers are team chocolate chip.
Since I already have a oatmeal raisin cookie recipe on my blog, I decided to test out a chocolate chip walnut oatmeal cookie this time around.
These delicious cookies are soft-baked, and filled with chunks of walnuts and chocolate chips. They’re so easy to whip up, and perfect to make this holiday season!
Oatmeal cookies are one of my favorite cookies to bake since I always have oats in my pantry. These cookies are made with oats, oat flour, coconut sugar and coconut oil. They’re perfectly chewy with just the right amount of sweetness.
Ingredients you’ll need for these walnut chocolate chip oatmeal cookies
- quick-cooking rolled oats– I’ve only tested this recipe with quick-cooking oats and not whole rolled oats. If you only have rolled oats, I suggest pulsing them lightly in a blender to chop them up for best results!
- oat flour
- coconut sugar– brown sugar would be a good sub
- softened coconut oil– I always bake with refined coconut oil because it has a neutral taste
- eggs
- chocolate chips
- walnuts
- vanilla extract
- cinnamon
- salt
- baking soda
Be sure to chill your dough for at least 45 minutes to prevent the cookies from spreading too much!
Whether you’re celebrating the holidays alone or with family this year, these cookies are the perfect treat to keep around. I’ll be enjoying them all weekend with my daily coffee!
Other cookie recipes you’ll love:
Gluten-free Thumbprint Cookies
Sugar Cookies
Monster Cookies
Gluten-free Snickerdoodle Cookies
Walnut Chocolate Chip Oatmeal Cookies
Ingredients
- 1 1/2 cups quick-cooking oats
- 1 cup oat flour
- 3/4 cups coconut sugar
- 2 eggs, at room temp
- 1/2 cup softened coconut oil, use refined for a neutral taste
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dairy-free chocolate chips, I used mini
- 1/2 cup chopped walnuts
Directions
- In a large bowl, whisk together the eggs, sugar, coconut oil and vanilla until smooth.
- Add in the oats, oat flour, baking soda, salt and cinnamon and stir together with a rubber spatula until fully mixed.
- Fold in the chocolate chips and walnuts. Chill the dough in the fridge for 45 minutes.
- Preheat the oven to 350 F.
- Line a large baking sheet with parchment paper, and scoop 2 tbsp worth of dough onto the baking sheet, leaving about 1″ of space in between each cookie. You can use two baking sheets if needed, or bake them in batches and keep the extra dough chilled while the first batch bakes.
- Bake the cookies for 10-12 minutes. Remove them from the oven and let them cool completely.
- Store them in an airtight container for up to 1 week.
These looks so yummy! Can I substitute with almond flour?
Oh wait never mind! I just noticed it says oat flour. I thought it said “flour”.
These came out so dry. Wondering if the amount of flour or oats should be reduced to help that…
Keep me posted! I always prefer baking on the underbaked side because they’ll continue to set on the pan, but different ovens/baking sheets vary
Hey Tiffany, I’m sorry your cookies came out dry! I tested these a few times and the flour and oats amount shouldn’t be too much. One thing I’d suggest is to not pack the flour or oats tightly into the measuring cup. Did you make any substitutes at all?
I didn’t pack, but I’m going to reduce the bake time. I did 12 min, but will do with 10 on the 2nd batch:)
Can you use butter instead of coconut oil? I don’t do well with coconut. If so, would I melt the butter or just soften it and use a stand mixer?
Hey Amy, yes that would work! I would use softened butter not melted. You can let it sit on the counter for about 30 minutes before using it!