These oatmeal chocolate chip cookies are such a crowd pleaser. I came up with this recipe a few days ago and they were gone in just one day.
Ingredients
Soft White Wheat Flour
Baking Powder
Baking Soda
Salt
Ground Flaxseed Meal, optional
Old-Fashioned Oatmeal
Grass-Fed Butter, softened
Coconut Brown Sugar
Sucanat
Egg
Vanilla Extract
Unsweetened Shredded Coconut
Chocolate Chips
Instructions
- In a large mixing bowl, cream together butter and sugars. Add the egg, vanilla and beat well.
- Next, add the following dry ingredients to the mixing bowl – flour, oats, ground flaxseed meal (if using), baking powder, baking soda and salt. Combine together on a low setting of your mixer.
- Finally add the coconut, chocolate chips and pecans. Mix until combined.
- Roll the cookie dough into the shape of a log wrapped in parchment or wax paper. Place in the fridge for 30 minutes – 12 hours.
- Pull the cookie dough from the fridge and place on the counter.
- Drop by tablespoonfuls onto a parchment lined baking sheet, spacing about 2 inches apart. If using a cookie scoop, scoop the dough and release it onto the baking sheet. Take your hand and flatten out each cookie. Alternatively, you can use the bottom of a glass/jar and flatten the dough out.
- Bake in a 350°F oven for 10 to 12 minutes, until edges of cookies are lightly browned.
Let cool on baking sheet for a few minutes, then transfer to a wire rack to continue cooling.
Tips
- Refrigerating the dough will allow the cookies to be chewier and they will not spread when baking. When dough is chilled, the fat solidifies, and the sugars in the dough begin to absorb moisture from other ingredients, enhancing their flavor and texture when baked.
- Leave the butter on your counter for 5-6 hours to allow it to soften.
- Using a cookie scoop will keep the cookies more uniform.
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Are These Oatmeal Chocolate Chip Cookies Nutritious?
There are some nutritional components in this recipe. Let’s break everything down:
- Fresh-milled flour: Grinding your own flour is by far the best way to go. It retains all the nutrients as the bran and germ are left intact. Flour from the store is basically dead flour. It’s been bleached (flour shouldn’t be white), synthetic vitamins have been added back into it that our bodies do not agree with.
- Flaxseed Meal: Flaxseed is rich in lignans (plant compounds that act like gentle, natural estrogens). They can also help balance estrogen level easing symptoms around menopause. Flaxseeds are also high in omega-3 fatty acids (ALA), which help to lower inflammation and support healthy cholesterol levels.
- Old-Fashioned Oatmeal: Oats are rich in beta-glucan, a type of soluble fiber that helps lower LDL (“bad”) cholesterol, supports healthy blood pressure and reduces risk of heart disease. Due to the high fiber in oats, they help keep you staying full longer and will balance the blood sugar.
- Unsweetened Coconut Flakes: Coconut is rich in medium-chain triglycerides (MCTs), which is quickly used by the body for energy. It is less likely to be stored as fat, meaning it can support the metabolism. It’s good for mental clarity, balances the blood sugar, can reduce bloating when used consistently and contains iron, magnesium and potassium. Coconut also contains compounds like lauric acid, which may help the body fight certain bacteria and pathogens.
- Pecans: I buy my pecans straight from the Pecan state in Georgia. They are one of the most nutrient-dense nuts you can eat—rich, satisfying, and especially supportive for heart health, metabolism, and aging well.
In Summary
I’ve chosen ingredients that work together as in fiber and good fats. Even the sweeteners I use are low glycemic so they won’t spike our blood sugar. Having a Type 1 Diabetic son, I’ve learned to watch what I cook and bake with. He was diagnosed at the age of 13 and I’m proud to say that at the age of 27, he balances his blood sugar pretty well. Even if you aren’t insulin dependent, if we stay on top of what we are feeding our bodies, the chances of Type 2 Diabetes can become non-existent. I know a lot of Type 2 people that are now on insulin because they never changed their diet when they saw their blood sugars climbing.
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Why You’ll Love This Recipe
These cookies are chewy around the edges and soft on the inside. Some cookie recipes made with fresh-milled flour can be dense. When you chill the dough in the fridge it makes the cookies so soft and delicious. You get ooey gooey mess from the chocolate chips and a nice crunch from the pecans.
Beginner’s Guide: Learn how to mill your own flour
Items Used in This Recipe
Organic Unsweetened Coconut Flakes
Resources
https://nutritionsource.hsps.harvard.edu/whatshouldieat/wholegrains
The Essential Home-Ground Flour Book by Sue Becker
Trinidad TP, Loyola AS, Mallillin AC, Valdez DH, Askali FC, Castillo JC, Resaba RL, Masa DB. The cholesterol-lowering effect of coconut flakes in humans with moderately raised serum cholesterol. J Med Food. 2004 Summer;7(2):136-40. doi: 10.1089/1096620041224148. PMID: 15298758.
Muthukuda D, de Silva CK, Ajanthan S, Wijesinghe N, Dahanayaka A, Pathmeswaran A. Effects of Cinnamomum zeylanicum (Ceylon cinnamon) extract on lipid profile, glucose levels and its safety in adults: A randomized, double-blind, controlled trial. PLoS One. 2025 Jan 24;20(1):e0317904. doi: 10.1371/journal.pone.0317904. PMID: 39854533; PMCID: PMC11759401.
Oatmeal Chocolate Chip Cookies
Ingredients
Method
- In a large mixing bowl, cream together butter and sugars. Add the egg, vanilla and beat well.
- Next, add the following dry ingredients to the mixing bowl – flour, oats, ground flaxseed meal (if using), baking powder, baking soda and salt. Combine together on a low setting of your mixer.
- Finally add the coconut, chocolate chips and pecans. Mix until combined.
- Roll the cookie dough into the shape of a log wrapped in parchment or wax paper. Place in the fridge for30 minutes – 12 hours.
- Pull the cookie dough from the fridge and place on the counter.
- Drop by tablespoonfuls onto a parchment lined baking sheet, spacing about 2 inches apart. If using a cookie scoop, scoop the dough and release it onto the baking sheet. Take your hand and flatten out each cookie. Alternatively, you can use the bottom of a glass/jar and flatten the dough out.
- Bake in a 350° F oven for 10 to 12 minutes, until edges of cookies are lightly browned.Let cool on baking sheet for a few minutes, then transfer to a wire rack to continue cooling.
Notes
- Refrigerating the dough will allow the cookies to be chewier and they will not spread when baking. When dough is chilled, the fat solidifies, and the sugars in the dough begin to absorb moisture from other ingredients, enhancing their flavor and texture when baked.
- Leave the butter on your counter for 5-6 hours to allow it to soften.
- Using a cookie scoop will keep the cookies more uniform.
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Wendy Lea Walker, NTP
Nutritional Therapy Practitioner
I’m Wendy. A wife, empty-nester mama, homemaker, homebaker, gardener and small-time farmer. I love sharing wisdom and mistakes I’ve learned along the way. Anyone can garden or homestead, no matter where you live. It’s a mindset. You just have to start somewhere. I believe food is medicine. Feed the body real whole foods and healing will begin. I’m an advocate for eating real food and enjoy sharing all my fresh-milled flour recipes. I’ve learned to slow down over the years from all the noise that came with life and enjoy creating a simple cottage home.
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