Oat & Chocolate Chip Cookies are a recipe I always like to have ready in the freezer. They are perfect to pull out when we’re heading to the beach for the day, packing snacks for a family outing, or when the kids need something to bring along to summer camp.
I love that these cookies are a little lower in sugar than many shop-bought versions, and I’ve added wholemeal flour and oats for a little extra goodness. They still have that delicious homemade cookie feel, with a soft texture, a hint of cinnamon and plenty of chocolate chips running through each bite.
My oldest loves to bake, and it has become such a lovely summer activity for us. She often makes treats for her friends, and if they are staying over, I love getting them all involved in the kitchen. These cookies are a great recipe to make with children because they are simple, fun and don’t require any complicated steps. Little hands can help measure ingredients, mix the dough and, of course, add the chocolate chips!
Why You’ll Love These Oat & Chocolate Chip Cookies
- Freezer-friendly – Make a batch ahead and have homemade cookies ready whenever you need them.
- Perfect for busy days – Great for beach trips, summer camps, picnics and snacks on the go.
- A little more wholesome – Made with wholemeal flour and oats for extra fibre and texture.
- Lower in sugar – Uses less sugar while still tasting delicious.
- Kid-friendly – A fun baking recipe to make together during the holidays.
- Simple ingredients – Easy to make with everyday pantry staples.
- Great for sharing – Perfect for playdates, friends visiting or lunchboxes.
Ingredients:
Rolled Oats
Rolled oats are the star ingredient in these cookies. They add a lovely chewy texture and make the cookies more filling. Oats are also a great source of fibre, making them a nutritious addition to homemade baking.
Wholemeal Plain Flour
Wholemeal flour adds a slightly nutty flavour and extra texture compared to regular plain flour. It works beautifully with the oats and gives these cookies a more wholesome feel.
Baking Powder
Baking powder helps the cookies rise slightly and gives them a lighter texture while still keeping that lovely chewy bite.
Ground Cinnamon
Cinnamon adds warmth and a delicious flavour that pairs perfectly with oats and chocolate. It gives these cookies a cosy homemade taste.
Salt
A little salt helps balance the sweetness and brings out the flavour of the chocolate chips.
Coconut Sugar or Light Brown Sugar
I like using coconut sugar or light brown sugar for a deeper caramel flavour. It adds sweetness while helping create a soft, chewy cookie texture.
Melted Butter or Light Olive Oil
Melted butter gives these cookies a classic rich flavour, while light olive oil is a great alternative if you prefer a lighter option. Both help keep the cookies soft and delicious.
Egg
The egg helps bind all the ingredients together and gives the cookies structure while keeping them tender.
Maple Syrup or Honey
A little maple syrup or honey adds natural sweetness and helps keep the cookies moist and soft.
Vanilla Extract
Vanilla brings all the flavours together and adds that lovely homemade cookie flavour.
Chocolate Chips
The best part! Chocolate chips add little pockets of sweetness throughout the cookies. You can use milk, dark or white chocolate depending on your preference.
These Oat & Chocolate Chip Cookies are the perfect little treat to have ready for busy summer days. Whether we’re heading to the beach, packing snacks for summer camp, or enjoying a cosy afternoon at home, having a batch in the freezer means there’s always something homemade to enjoy.
If you make these Oat & Chocolate Chip Cookies, I’d love to see them! Be sure to tag @littleloucooks on social media so I can see your delicious creations.
Oat & Chocolate Chip Cookies
Equipment
Ingredients
- 150 g rolled oats
- 150 g wholemeal plain flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- Pinch of salt
- 75 g coconut sugar or light brown sugar
- 80 ml melted butter or light olive oil
- 1 egg
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 80 g chocolate chips
Instructions
- Preheat the oven to 180°C (160°C fan) and line two baking trays with baking paper.
- In a large bowl, mix together the oats, flour, baking powder, cinnamon, salt and sugar.
- In a separate bowl, whisk together the oil (or melted butter), egg, maple syrup and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
- Fold through the chocolate chips. Use your hands to bring the dough together.
- Scoop or roll the mixture into 16 balls and place on the prepared trays. Gently flatten each one with your hand or the back of a spoon, I like to place a round cookie cutter over each ball and mould them to get a nice round shape.
- Bake for 12–14 minutes, until lightly golden around the edges. The centres will still feel soft.
- Leave to cool on the tray for 5 minutes before transferring to a wire rack. They’ll firm up as they cool.
- Tips: Delicious with a glass of cold milk.
- Add 2 tablespoons of pumpkin or sunflower seeds for extra crunch.
- Sprinkle a pinch of flaky sea salt over the cookies before baking for a delicious sweet-salty finish.
- Freeze the cookie dough balls and bake straight from frozen, adding 2–3 minutes to the cooking time.
- Storage: Store in an airtight container for up to 5 days, or freeze the baked cookies or unbaked dough balls for up to 3 months.
