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Giant Chewy Oatmeal Chocolate Chip Cookies. These may be healthier, but trust me, these are some of the best cookies! Made with almond flour, browned butter, sweet maple syrup, and a secret ingredient that really makes these cookies better than the rest. Every bite is soft and chewy and so DELICIOUS. Absolutely nothing not to love about these chewy chocolate chunk oatmeal cookies. Perfect with a touch of sea salt.
Everyone loves a weekend that starts with cookies! And you guys, these are some of my family’s favorite. My mom loves them, my dad loves them. Even Asher, who’s pretty picky about her chocolate chip cookies, is loving them too!
When I originally set out to make these, I wanted to make a chewy oatmeal cookie. Nothing fancy, just the classic made better. Or at least that’s what I was attempting.
But then, I wondered, as I often tend to do (big time overthinker here), if there was a way to make the classic cookie in a more wholesome way.
My mom is really big on low sugar right now and has cut back on her nightly desserts (she’s subbed in her goatmilk cacao/cocoa mix). So I set out to make a cookie that she’d happily enjoy after dinner.
If it works, amazing! If not, I’ll try something else.
Well, to my surprise that first batch was honestly perfect. I had a soft, chewy cookie with seriously incredible flavor.
Here are my secrets
As I said, I wanted to make these more wholesome, but still delicious. Of course, brown butter came into play, because every dessert is made better with a little brown butter.
Then I remembered back to my favorite chewy brown sugar cookies. I thought, what about a little apple butter? Maybe apple butter in these cookies would give them not only flavor, but the chewy texture I was looking for. Promise, you don’t taste the apple.
I landed on a cookie that’s chewy and so DELICIOUS!
First things first, brown half of the butter, but leave the other half at room temp. This gives you the flavor of browned butter but leaves you with a cookie that has great texture too.
Once the butter has browned, let it chill a bit before mixing up the dough. The rest of the steps go quickly.
Cream the butter with the smallest amount of brown sugar and maple syrup. Then add that secret ingredient, apple butter, to sweeten up these cookies.
For the apple butter, I used my homemade maple apple butter. This is one of my favorite things to keep a jar of in my fridge. You can use my homemade apple butter or pick some up at Trader Joe’s, Whole Foods, your local market, or via Amazon. I will say that the homemade recipe works a little better for these cookies, but either is great! Just make sure your apple butter is spiced for best flavor.
Now add in almond flour, baking soda, and salt. I usually buy Bob’s Red Mill Almond flour. You can find both in most major grocery stores, Whole Foods, and I believe Trader Joe’s as well.
Now stir in lots of chocolate chips (or chocolate chunks) and bake away. No chilling required! Simple. Simple.
Bake the cookies, and smell the wonderful scents as they bake.
What I love about these cookies is that they’re easy, require no chilling, and take less than an hour to make. And yes, we love that they’re lower in sugar and even gluten-free.
These are perfectly soft and chewy all around. They don’t get hard once cooled, so they’re more of a delicate cookie. Eat a few slightly warm and enjoy the rest later!
Looking for other dessert recipes? Here are my favorites:
5 Ingredient Chocolate Dipped Peanut Butter Cookies
Healthier Homemade Nutter Butter Cookies
Salted Tahini Oatmeal Chocolate Chip Cookies
Lastly, if you make these Giant Chewy Oatmeal Chocolate Chip Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Giant Chewy Oatmeal Chocolate Chip Cookies
Servings: 15 cookies
Calories Per Serving: 358 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 1/4 cup brown sugar
- 1/3 cup maple syrup
- 1/4 cup apple butter (sub brown sugar)
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 2 cups almond flour
- 1 1/2 cups old fashioned oatmeal
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet chocolate chunks or chips
- sea salt
Instructions
- 1. Add 1 stick (8 tablespoons) butter to a skillet set over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10 minutes, but no longer.2. Preheat the oven to 350° F. Line a baking sheet with parchment paper.3. In a mixing bowl, beat together the remaining 1 stick butter, the cooled browned butter, and the brown sugar until combined. Beat in the maple syrup, apple butter, egg, and vanilla, until creamy. Add the almond flour, oatmeal, baking soda, and salt. Fold in chocolate chips. 4. Roll the dough into 3 tablespoon size balls (an ice cream scoop works well) and place 3 inches apart on the prepared baking sheet. No more than 6 cookies per sheet. 5. Bake 7 minutes, then rotate the pan and give it a tap on the counter to flatten. Return to the oven and bake another 3-5 minutes, the cookies will begin to brown, but still be doughy in the center. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt if desired. Eat, or let cool and store in an airtight container for up to 4 days. Just note that these are delicate cookies, so be gentle when storing them.
Notes
Alternate flour: if you prefer, you can bake these cookies using a total of 1 3/4 cups of all-purpose flour. The cookies will come out a little thicker.
Maple Syrup Replacement: you can use an equal amount of brown sugar or granulated sugar in place of the maple syrup.
If Your Cookies are too Soft or Crumbling: try omitting the apple butter and using 1/4 cup brown sugar.
Hey do you need to use the apple butter in this recipe?? Thanks 🙏🏻
Hi Danielle,
You can also use an equal amount of brown sugar:) Please let me know if you have any other questions, I hope you love these cookies! xT
My whole family loved these. There’s a perfect balance between salt and sweet, and the better-for-you ingredients are a huge plus. Thank you!
Hey Ashvini,
Happy Sunday!!🏖️🌤️ I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xT
These cookies are AMAZING! I’ve never baked brown butter cookies and was excited to try this recipe. I shared them with friends and they all loved them. I will be making these again. I didn’t have apple butter so I used a Whole Foods pancake syrup and they still came out really yummy. My cookies thinned out quite a bit but were solid and baked perfectly so it was easy to take them out from the baking sheet.
Hey Jackie,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! xT
These unfortunately did not turn out for me! They sounded delicious, but my problem is with the texture and structure of the cookie. They crumbled into a thousand pieces just trying to get them off of the rack after cooling for 20+ minutes. No way I could hold these. Tasted nice, but not sure what went wrong here.
Hi Lauren,
Thanks so much for giving this recipe a try and sharing your feedback, so sorry to hear you had some issues! Was there anything you may have adjusted in the recipe? Please let me know how I can help! xT
Unfortunately these didn’t turn out. I made them using the metric measurements available, but the measurement for the oats was way off.. the recipe should be 120 grams of oats if it is a cup and a half, but i put almost 3x that because the measurement was so off.
Hi Vale,
Thanks for giving this recipe a try, so sorry to hear you had some issues! I always recommend to double check the metric measurements with your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! xT
Hi Tieghan! Can this dough be made a day ahead and kept in the fridge?
Hi Jessica,
You bet, that would work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT
About to make these and I’m wondering – do you mean raw old fashioned oats? Or actual cooked oatmeal? The recipe says oatmeal.
Hi Mary,
Raw old fashioned oats:) Please let me know if you have any other questions! xx
Just getting ready to make these and am hoping oat flour will work as well. I only have a small amount of almond flour. What do you think?
Hey Anne,
Yes, I think that would work well for you! I hope you love the recipe, let me know how they turn out! xx
I made these and they are delicious but mine are VERY thin. ??
I love baking with almond flour… Is there anyway to make the cookies thicker using almond flour?
Thank you for all the great recipes!!!!!
Hey Janice,
Thanks for making the recipe, they are thin as a result of the almond flour:) I would try using a gluten free flour blend for a thicker cookie. xTieghan
Thank you for a delicious gluten free sweet!! So yummy
Hey Alyssa,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad it was enjoyed! xTieghan