Chocolate Chip Oatmeal Cookies

This Oatmeal-Raisin Cookie by Straight Up Foods is one of our favorite cookies. At the same time, as my family transitions, I adapted this recipe to make a healthier version for a chocolate chip cookie.

Yield: 2 dozen


  • 200 g/7 oz pitted dates, between 24-27 Deglet Noor
  • 1 ¼ cups water
  • 1 ½ cups old-fashioned rolled oats
  • 1 cup oat flour (115 g/4 oz)
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ cup nut and seed butter (or homemade almond butter)
  • 1½ tsp vanilla extract
  • ½ cup chocolate chips (115 g/4 oz)
  • ¼ cup unsweetened coconut (43 g/1.5 oz)


  1. Soak dates in water so they can soften. Allow at least 15 minutes. I often soak them the night before.
  2. When cookies are ready to bake, preheat the oven to 350°F. Prepare a cookie baking pan with parchment paper, or use a silicone baking mat.
  3. Measure and set aside rolled oats, oat flour, baking powder, cinnamon, chocolate chips and coconut. Mix thoroughly to combine.
  4. Add to a blender, the dates along with soaking water. Then add the nut and seed butter and vanilla. Blend until smooth. 
  5. Pour blender contents into a large mixing bowl. Add the dry ingredients and stir to combine. The dough will be quite moist. 
  6. Scoop dough onto prepared cookie pan and gently squash down to the size you want them to be. 
  7. Bake for 20 – 25 minutes. After cooled, keep in an airtight container in the fridge.


  • Oat flour can be made in a blender. Just add oats to blender and pulverize until you have flour.
  • Once left overnight, these cookies become very soft. If desired, heat them up in a 350°F oven for 5 minutes. They will be like fresh baked and will become crisp. Alternately, put in an AirFryer at 400°F for 3 to 5 minutes.