Healthier Thin and Crispy Salted Chocolate Chip Oatmeal Cookies

These delicious Healthier Thin and Crispy Salted Chocolate Chip Oatmeal Cookies are lightly sweet with a hint of sea salt. They're packed with nutrients from ingredients like whole wheat and almond flours, as well as chia and flax seeds. But they've still got all the buttery, chocolatey goodness you want in a cookie!





My Healthier Thin and Crispy Salted Chocolate Chip Oatmeal Cookies provide exactly what I want in a cookie: buttery crispness, a hint of caramel, and an ever-so-slightly chewy center. The hint of sea salt highlights the buttery taste; the contrasting sweet and savory flavors actually helps to heighten the sweetness. I know many people are drawn to thick, chewy cookies but I'm all about a lacy, delicate, crunchy cookie. And, you know what? When I serve these, people go nuts for 'em! So, maybe everyone just hasn't had the right crispy cookie yet..?

While these cookies certainly aren't health food, they are healthier than most and do provide quite a bit of nutrition. The old-fashioned rolled oats are a great source of iron and lend a wonderful texture to these cookies; white whole wheat flour adds fiber and protein; almond flour is a great source of magnesium, calcium, and protein; chia and flax seeds give a nice dose of omega-3s.

But, here's the thing: these Thin and Crispy Salted Chocolate Chip Oatmeal Cookies still taste like dessert and they still feel like a treat. "Healthier" doesn't mean they're not delicious! 

 

Ingredients
makes about 30 cookies

• 1 cup butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 Tablespoon vanilla
• 3/4 cup white whole wheat flour
• 1/2 cup almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 3 cups old-fashioned oats
• 1 cup milk chocolate chips
• 2 to 3 Tablespoons chia seeds
• 2 to 3 Tablespoons flaxseed meal
• 1/2 teaspoon coarse sea salt

Preheat your oven to 350 degrees. 

In a large bowl, cream together the butter and sugars until smooth. Beat in eggs one at a time, then add the vanilla. Combine the flours, baking soda, and salt. Stir the flour mixture into the creamed mixture until just combined. Mix in the oats and chocolate chips.

Scoop by heaping tablespoons onto a parchment-covered baking sheet. Leave plenty of room between the cookies, as they will spread (that's how they get all thin and crispy!). I put eight cookies per sheet: three on the top row, two in the middle, and three again on the bottom row. Gently press down on each scoop of dough to lightly flatten it, just a bit. Sprinkle a few grains of the coarse sea salt over each raw cookie.

Bake one sheet at a time, for about 11-13 minutes; rotate your baking sheet halfway through. The cookies should be golden across the top, with crisp edges. Remove from oven and place the baking sheet on a cooling rack. Allow the cookies to cool completely on the sheet; they're really too delicate to move while still warm. 

If you're reusing your baking sheets, make sure the sheets are completely cooled before placing dough on them for the next batch.

 

By the way, don't try to swap out the old-fashioned oats for instant oats—you will lose all that glorious oat texture and they will just not work!

Check out some of our other healthier cookie recipes!

Vanilla Bean Pizzelle Cookies

Almond Joy Cowboy Cookies

Flourless Peanut Butter Dark Chocolate Chunk Cookies

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