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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. 

overhead very close up photo of cookie with melted chocolate

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. 

Giant Chewy Oatmeal Chocolate Chip Cookies | hallfbakedharvest.com

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.

chocolate chunk in mixing bowl

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.

cookies on baking sheet

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! 

Giant Chewy Oatmeal Chocolate Chip Cookies | hallfbakedharvest.com

Looking for other dessert recipes? Here are my favorites: 

5 Ingredient Chocolate Dipped Peanut Butter Cookies

Healthier Homemade Nutter Butter Cookies

 Homemade Samoas 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!

@halfbakedharvest

fave healthy cookies #oatmeal #cookies #oatmealcookies #cookie #chocolatechip #dessert #Baking #gooey #fav

♬ This Will Be (An Everlasting Love) – Natalie Cole

Giant Chewy Oatmeal Chocolate Chip Cookies

Author: Tieghan Gerard
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
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.

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Ingredients

US Customary – Metric

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.
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Giant Chewy Oatmeal Chocolate Chip Cookies on cookie sheet with flowers and cookies

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Comments

  1. Hey girl,
    I have an oat allergy. What can I sub for the oats? Or can I just omit it and add more flour? Sounds delicious! I really wanna try these!

    Reply

  2. Hello,
    I followed your exact instructions and measurements but the dough is still very liquidy. I have it in the refrigerator chilling because there’s no way I could roll them into balls, per your directions. It seems like the ratios are off – am I missing something? Thanks!

    Reply

    1. Hi Rachel,
      So sorry to hear this. The ratios are all correct:) Was there anything you adjusted? Did you use old fashioned oats? What kind of flour did you use? Did you use the apple butter? A little more info would be helpful. Let me know! xTieghan

      Reply

  4. I am super excited to try this recipe since I can’t consume AP flour. Always looking for new dessert recipes using Almond flour. I don’t have Apple butter, is there another replacement?

    Reply

    2. Hi Ginger,
      You can use my homemade recipe, or try using an equal amount of brown sugar or a THICK applesauce. Please let me know if you give the recipe a try, I hope you love it! xTieghan

      Reply

  5. Just made these and they are delicious!! The brown butter adds a caramel taste. Only change was substituted peanut butter for apple butter, not sure if these are even comparable but they turned out ???

    Reply

    1. Hi Jessica,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx

      Reply

  6. Ever thought of giving up the butter and eggs and make it vegan? Very simple to do. Flax egg and a multitude of fat replaces. Granted browned butter does taste delicious but let’s think of the animals. Thanks

    Reply

    1. Hi there,
      I’ve not tested the recipe in this way, but you are welcome to make any adjustments that you like:) xTieghan

      Reply

    1. Hi Allison,
      You could try using your favorite non-dairy substitutes, I haven’t tested this but let me know how it goes! I hope you love the recipe! xTieghan

      Reply

    1. Hi Laura,
      You could use an equal amount of brown sugar or you could try a THICK apple sauce. Let me know if you give the cookies a try, I hope you love them! xx

      Reply

  9. I was wondering the same thing it’s hard to find / out of season I was thing blend a small apple w/ a bit a cinnamon ??‍♀️ How come no answer from them every question is about the apple butter ?

    Eilee Cuff

    Reply

    1. Hi Donna,
      You could use an equal amount of brown sugar or you could try a THICK apple sauce. Let me know if you give the cookies a try, I hope you love them! xx

      Reply

  11. Hi there, where would I find apple butter off season? or a replacement? My local market and Whole Foods didn’t have it.
    TIA

    Reply

    1. Hey Laura,
      You could use an equal amount of brown sugar or you could try a THICK apple sauce. Let me know if you give the cookies a try, I hope you love them! xx

      Reply

    1. Hey Karen,
      I’ve not tested this recipe without the egg, but you could certainly try an egg replacement. Please let me know if you give the recipe a try, I hope you love it! xx

      Reply

  14. These look amazing! I was just searching an oatmeal chocolate chip cookie recipe!
    Can you sub the apple butter for something else, and if so, what?

    Reply

    1. Hey Giovanna,
      You could use an equal amount of brown sugar or you could try a THICK apple sauce. Let me know if you give the cookies a try, I hope you love them! xx

      Reply

    1. Hey Allie,
      Sure, that should work well for you! I hope you love the recipe, please let me know if you give it a try! xTieghan

      Reply