These crispy oatmeal chocolate chip cookies are studded with chocolate chips. They are just 4 ingredients and healthier than traditional oatmeal cookies. They don’t contain any flour, eggs or butter. The cookies also store well.
I always prefer crispy cookies if possible so I wanted to share a crispy oatmeal chocolate chip cookie. These cookies are lightly crispy, sweet and full of chocolate chips.
Ingredients
- Quick oats
- Maple syrup
- Peanut butter or Almond butter
- Chocolate chips
Quick oats: This cookie is made with quick oats. Quick oats are rolled oats that have been further processed so that they are smaller and thinner than rolled oats. Quick oats are not the same as instant oatmeal which has added sugar. Quick oats are just smaller pieces of regular oats. To achieve the crispy texture, the oat pieces need to be very small which is why the recipe uses quick oats.
Maple syrup: The cookies are lightly sweetened with pure maple syrup. Maple syrup is used to sweeten the cookies and to thicken the dough. Make sure to use maple syrup and not honey. The cookies will not have the right texture with honey.
Peanut butter or Almond butter: The rest of the cookie dough is made with either peanut butter or almond butter. You must use pure natural peanut butter or pure almond butter. This means that there are no added oils. The peanut butter should only have peanuts and salt in the ingredient list. The almond butter should only have almonds in the ingredient list. If you use a peanut butter or almond butter with added oils, the dough will not thicken correctly.
Chocolate chips: You can use semisweet, dark chocolate, milk or whatever your favorite type of chocolate chip is.
How to Make Crispy Oatmeal Chocolate Chip Cookies
The oats will first need to be pulsed in a food processor until they are very fine and start to resemble a flour consistency.
The oats are then mixed with the peanut butter/almond butter and maple syrup until a thick cookie dough forms. Finally, stir in the chocolate chips.
The cookies are baked for about 12 minutes or until edges are lightly browned.
Cookie Texture
The cookies are lightly crispy. They remind me of crunchy breakfast oat bars but not quite as firm. The cookies are also only lightly sweetened. If you prefer a soft and chewy cookie, I also have a soft and chewy version.
More Oatmeal Cookie Recipes
- 4 Ingredient Crispy Coconut Oatmeal Cookies
- 3 Ingredient Apple Oatmeal Cookies
- 3 Ingredient Lemon Oatmeal Cookies
4 Ingredient Crispy Oatmeal Chocolate Chip Cookies
Ingredients
- 3/4 cup (70 g) quick oats
- 6 tbsp (96 g) pure natural peanut butter or almond butter see note
- 3 tbsp (44 ml) pure maple syrup
- 1/4 cup (42 g) chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Add quick oats to a food processor. Pulse oats until they become very small and fine and start to partially become flour consistency. See photo in post for reference. I pulsed mine on high for about 50-60 seconds. If you are unsure if your oats are fine enough, it's better to pulse them a little longer. The smaller they are, the crispier the cookies will be.
- Add oats, peanut butter/almond butter and maple syrup to a large mixing bowl. Mix with a spatula until the ingredients are fully and evenly incorporated and dough thickens to the consistency of cookie dough. At this point you can taste the dough and if desired, you can add another 1 tbsp of maple syrup if you prefer sweeter cookies.
- Add in chocolate chips and mix until they are evenly distributed into the dough.
- Using a 1.5 tbsp cookie scoop, scoop dough onto the cookie sheet, spacing the dough balls about 2 inches apart. Roll a dough ball between palms until it forms a smooth round ball. Place back onto cookie sheet and press down on the dough ball with the palm of your hand to flatten the ball until it becomes a round disk. You want the cookies to be fairly thin, about 1/4 inch thick. Repeat with remaining dough. The cookies do not spread much during baking, so shape them as you want the final outcome to be. I usually flatten the cookies first and then smooth around the edges to make the cookies round.
- Bake cookies for 12-13 minutes or until the surface looks done and the edges are lightly browned The surface of the cookies should still feel a little soft if you touch them, that is normal. They will crisp up as they cool. Let cookies cool completely on the baking sheet before removing them. Uneaten cookies can be stored in an airtight container at room temperature for a few days or can be stored in the freezer for longer.
Notes
- Make sure to use almond butter or peanut butter that has no added oils. See post for more details.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
it looks fabulous but what if i dont have maple syrup can i use honey or something else ??????
We’ve tried honey and it doesn’t work – maple syrup is the best thing.
Tried these. Quick and easy and good!
I’m so glad you liked them!
Can I use Tachini instead of peanut butter or almond butter for this recipe?
You probably can but I don’t think it would be a direct substitute. Adjustments would need to be made to the other ingredients
Delicious! I used old fashioned oats and it worked fine too.
Glad you enjoyed!
Can you use regular old fashion oats instead of quick oats?
We recommend using quick oats because they will make the cookies crispy. You could try pulsing the old-fashioned oats in the food processor until they break down and look like the picture in the post, but we haven’t tried this and can’t say for sure how it will work.
Could I use gf oat flour?
We haven’t tried it with oat flour, but we do have a different oat cookie recipe that does.