These brown sugar oatmeal cookies are healthy, delicious, and studded with dark chocolate chips! Every chewy bite is pure bliss.
They’re made from all whole grains. Plus, I threw in some flax seed for an extra fatty acid nutrition boost.
They aren’t overly sweet, but the dark chocolate adds a lovely decadence to them. And the applesauce boosts the tasty flavor even more!
Dark Chocolate Oatmeal Cookies
I love oatmeal cookies. They go well with so many flavor variations (pumpkin, banana, chocolate, peanut butter, you name it!) and they’re super versatile.
Personally, I’m a huge proponent of brown sugar in oatmeal cookies. The flavor is richer than white (granulated) sugar, with a light molasses taste. If you’ve never made them this way, prepare to be converted! 😉
These cookies in particular pack a stronger nutritional punch than a typical cookie recipe. And, they’re still incredibly tasty!
In addition to a healthy dessert, they make a great snack or breakfast – especially if you throw in some dried fruit.
Brown Sugar Oatmeal Cookie Ingredients
Here’s what you’ll need to make these brown sugar oatmeal cookies:
- rolled oats (old-fashioned or instant oats work best. I don’t recommend using steel-cut oats here)
- whole wheat pastry flour
- brown sugar (you can use either light or dark. Dark brown sugar will have a richer taste)
- ground flaxseed
- baking soda
- milk (any kind you have on hand, or your preferred dairy substitute such as almond milk)
- unsweetened applesauce
- dark chocolate chips (feel free to swap these out for dried fruit like raisins or cranberries, if you’d like!)
- vanilla extract
How to Make Oatmeal Cookies with Brown Sugar
I like to keep my baking recipes simple when possible, and this one is no different! There’s no need for mixers or dough-chilling here.
Start by preheating your oven to 350. In one bowl, combine all the dry ingredients. In a separate bowl, combine all the wet ingredients (eggs, applesauce, milk, and vanilla extract) and the chocolate chips.
Next, pour the wet ingredients into the dry ingredients, and stir until well-mixed and uniform. Use a cookie scoop or tablespoon to spoon the batter onto two cookie sheets. (I like to put down a baking mat or parchment paper to help with clean up, or you can grease them). You should end up with about 24 semi-small cookie mounds, depending on the size of the scoop you use.
Bake for about 12 minutes, allow to cool, and enjoy!
You’ll find the full brown sugar oatmeal cookies recipe at the bottom of this post.
Check out these recipes for more cookie baking inspiration:
- Healthy Peanut Butter Oatmeal Cookies
- Chewy Chocolate Cherry Cookies (decadent but delicious!)
- Vegan Oatmeal Cookies with Pumpkin
- Oatmeal Coconut Cookies with Banana
- Gluten Free Chocolate Chip Cookies
Can you tell I’m a huge fan of oatmeal cookies? 🙂 What’s your favorite type of cookie? Let me know in the comments below!
- 2 & 1/4 C rolled oats
- 1/2 C whole wheat pastry flour
- 1/2 C brown sugar
- 1/4 C ground flaxseed
- 1/2 Tbsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 C milk (any kind -- or dairy substitute)
- 1/2 C unsweetened applesauce
- 1/2 C dark chocolate chips (or raisins, cranberries, etc.)
- 2 eggs
- 1 tsp vanilla extract
- Preheat oven to 350. In two separate bowls, add wet and dry ingredients, then add wet to dry and mix until more or less uniform.
- Spoon cookie batter onto two nonstick or greased cookie sheets — this recipe makes about 24 small-ish cookies.
- Pop them in the oven and bake about 12 minutes.
- ENJOY! These are especially delicious still warm, with a glass of milk. 🙂