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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.
These cookies look amazing! I can’t wait to try them. Do you think I could use plant butter in this recipe? Thanks!
Hey Kristen,
Sure, I bet that would be just fine for you to do! Let me know if you give the cookies a try, I hope you love them!! xTieghan
These are terrific! A keeper for sure. I love soft cookies and these fit the bill. I used a cookie scoop and plenty big enough, which means more cookies. Yeah
Cynthia
Hi Cynthia,
Thanks so much for your comment and sharing your feedback! I love to hear that this recipe was a hit and thanks for making it! xTieghan
Okay yes seriously so good! Soft, chewy and falls apart! Not overly sweet. Only negative is I could only find the almond flour and apple butter in the organic section of my grocery store, and they were both very expensive, but I wanted to follow the recipe as is. Bonus is the cookies are huge so I was able to make one pan of cookies then freeze the rest for later! There’s extra of all the ingredients too, so I will definitely be making again! Worth it!
Hey Clare,
Thanks for your comment! Love to hear that this recipe was enjoyed:) Sorry about the almond flour and apple butter! Have a great weekend! xxTieghan
Just made these, they are so good! Do you think you can freeze them once made?
Hey Stephanie,
Wonderful!! Thank you so much for making the recipe, I am so glad to hear that it was enjoyed!! Yes, you can totally freeze them. Have the best week:) xxT
Made today! So good! Love using your recipes to bake on sundays 🙂 🙂
Hi Rebecca,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT
These are by far one of the best gluten free chocolate chip cookie recipes we’ve ever made. No one could even tell, so soft and delish!!
Hi Kim,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT
These are absolutely delicious! Quick and easy! I may be eating one right now for breakfast 😉
Hi Suzanna,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT
These cookies are amazing! I made them vegan with a flax egg and vegan butter. My kids devoured them! Thanks for all of the great gluten free recipes.
Hey Laura,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT
Hi Tieghan! I happened to have some Stonewall Kitchen CARAMEL apple butter on hand, so I decided to give this recipe a try. Yummy! Turned out soooo good! I do like a fatter cookie as opposed to flat ones, so I didn’t tap them on the counter & used 2 cups of AP flour. Thanks so much for the recipe, even though I altered it a bit. I will definitely be making these again!!
Hey Cindy,
Happy Sunday!! I love hearing that this recipe was enjoyed, thanks a bunch for trying it out and sharing your feedback!! xTieghan
SO good!!
Hey Kelly,
Wonderful!! Thanks a lot for trying this recipe out, I love to hear that it was a hit! Have a great weekend:) xx
I also had batter that was very wet like a cake batter. I added more almond flour and oatmeal but still had wet batter. When baked, very soft and crumbly.
Hi Dina,
The cookies will always be really soft and delicate. You can try using 2 1/2 cups almond flour and 2 cups oats, but they will still be soft due to the large amount of almond flour. Let me know if this helps, thanks for trying the recipe! xT
Flavor was good but the batter was really wet also the cookies couldn’t even be picked up when they were done, they just crumbled. Not a bad cookie but definitely use brown sugar instead of the apple butter and I’d still probably need to fuss with it. Just too much hassle.
Hi Kit,
Thanks for giving the recipe a try, 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 for the future! xx
Excited to make these! Any suggestions for the bake time if I made smaller cookies (1-1.5 tbsp balls)?
Hey Alex,
You will just want to keep an eye on them, probably like 12-14 minutes. Please let me know how the recipe turns out, I hope you love it! xx
Absolutely wonderful! The hint of brown butter is fantastic?
Hey Nancy,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
I halved this recipe and omitted the chocolate chips. Since the batter was wet, I added some dried, unsweetened coconut. It changed the baked texture slightly, but these cookies were delicious! Definitely going to brown the butter in any cookie recipe I make in the future and I highly recommend the apple butter if you have any! Another winner, thank you Tieghan!
Hey Autumn,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
What can you substitute for apple butter..
Recipe says “sub = “substitute BROWN SUGAR” (instead of Apple Butter).
Hi Marlene,
You can use 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