Let’s Make One-Bowl Oatmeal Chocolate Chip Cookies
Is it an oatmeal cookie? Or chocolate chip? I can’t decide! I do know this: our One-Bowl Oatmeal Chocolate Chip Cookies are super easy to make and please lovers of both kinds of cookies.
They are especially oaty, with more oats than flour. Mini chocolate morsels provide just the right amount of chocolate while the raisins lend chewiness and a whole other level of flavor. A nice dose of cinnamon and vanilla bring everything together.
The nuts are optional, but add a nice crunch, which contrasts so well with the chewy cookie.
Speaking of Chewy Cookies
There are folks who like chewy cookies and those who like crispy. Some recipes will always be one or the other, but many cookie recipes can veer into one territory or the other depending on the baking time.
And it is precise.
Thirty seconds to 1 minute too long in the oven and these cookies will go from chewy to crispy. Not that there is anything wrong with crispy! Just know that you have to pay attention to timing.
Cookies are easy to over-bake for two main reasons. First of all, they are small individual treats, which means they can crisp up fast. Also, most home bakers don’t think about the residual heat of the baking pans. You do want to pull these cookies out of the oven while they are still soft in the middle.
They will continue to “bake” on the pan for a few minutes even though they are “cooling”.
Think about it: the pans have been in a 325°F/165°C oven and the metal of the pan holds onto that heat for a while!
And Speaking of Texture
We use our favorite low FODMAP flour blend, Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour, for these cookies. The blend has a bit of xanthan gum added, and we like the results it provides. It helps with that chewy texture that can be lacking from so many GF baked goods.
One-Bowl Cookies Made in a Flash
This recipe can be whipped up by hand in one bowl. No mixer needed. I like to melt the butter in a large bowl in the microwave. Super duper easy! This is a great recipe to make with kids. It’s a perfect beginner baker recipe!
Check out our One Bowl PB Cookies, Peanut Butter Oatmeal Chocolate Chunk and our One Bowl Chocolate Chunk, too!
One-Bowl Oatmeal Chocolate Chip Cookies
Our low FODMAP One-Bowl Oatmeal Chocolate Chip Cookies are quick to make- easy enough for beginner bakers! tasty too. Now you don’t have to choose between oatmeal cookies and chocolate chip! This cookie gives you both.
Low FODMAP Serving Size Info: Makes 36 cookies; serving size 1 cookie
- 1 cup (2 sticks; 226 g) unsalted butter, melted
- 1 1/3 cups (284 g) firmly packed light brown sugar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons cinnamon
- 2 large eggs, at room temperature
- 2 1/2 cups (208 g) old-fashioned rolled oats; use gluten-free if following a gluten-free diet
- 1 1/4 cups (181 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten-Free1 to 1 Baking Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170 g) miniature semisweet chocolate morsels
- 2/3 cup (75 g) chopped, toasted walnuts, optional
- 1/2 cup (83 g) raisins
Position racks in upper and lower third of oven. Preheat oven to 325°F/165° Line 2 cookie sheet pans with parchment paper.
In a large bowl whisk together the melted butter and brown sugar until blended. Whisk in the vanilla, cinnamon and eggs until the mixture is smooth and well combined. Use a sturdy wooden spoon to stir in the oats, flour, baking soda and salt until blended. Stir in morsels and nuts, if using, and raisins.
Drop cookie dough by generously rounded tablespoons 2 inches (5 cm) apart on cookie sheets; flatten cookies slightly. Bake for about 10 to 12 minutes, rotating pans halfway through, or until edges and tops have just begun to turn light golden brown. The cookies will be a bit soft in the center. Place pans on racks to cool cookies completely. Store cookies at room temperature in airtight container for up to 5 days.
- If you want to make our version with additional raisins (as shown in the video), we suggest reducing the chocolate chips by half and then add ½ cup (83 g) of raisins.
If You Can Tolerate
- Fructans: If you have passed the fructan wheat challenge, feel free to use regular all-purpose flour. Use the weight equivalent for best results.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Tell Us What You Think
41 comments for “One-Bowl Oatmeal Chocolate Chip Cookies”
Would there be a good substitute for butter, as I am intolerant to Dairy. Would coconut oil work?
Hi Jill, you could try coconut oil. The texture will change. The recipe will work and might be a solution to your needs. As I haven’t tested this recipe with coconut oil I cannot tell you exactly how it will turn out – but it IS worth a try! BTW, I don’t know if this helpful, but did you know that there is lactose-free butter available? I don’t know where you live but here in the U.S. Organic Valley brand makes one.
I’ve just made these using a dairy free sunflower spread.
Hazel, thank you for letting us know. Of course as we do not know the ingredients in your spread, we cannot say for certain that the cookie is still low FODMAP. If you got good results and are tolerating the cookie well, then it sounds like a win!
Can I substitute oat flour instead of gluten free APF?
Hi Jennifer, thank you for writing. I would not suggest it for two
Main reasons. First of all the cookie will become very crumbly and not have the same chewy consistency at all. But maybe most important of all, that would be too much oats for your FODMAP load
Just made these and they are amazing! My foodie grandson gave them a 10 out of a 10. Thank you for sharing!
YAY! We love to hear this! We try to create recipes that the whole family will enjoy.
Hi. Thanks for the recipe. Is there a way I can make it without eggs?
You could try it with a vegan flax “egg” mixture but I have not tested it. You can see flax eggs in action in our Vegan Peanut Butter Cookies.
These cookies really are so delicious and super easy to make. I’ve made them twice now and my hubby and I love them! I’m new to the low FODMAP and these are a great treat. Thank you for this yummy recipe!!
Suzi, thank you so much for letting us know! Now that you are comfortable with the recipe and the diet, you could even try gently tweaking the recipe – keeping FODMAP levels in mind, of course. You could use the same amount of mini chips, regular size chips for even chocolate chunks. You could try pecans….you could try part white sugar. You can play!
It says one serving is one cookie. Does that mean if you have 2-3 in one sitting they won’t be low FODMAP anymore?
These cookies are large and we do recommend starting with 1 cookie as a serving. The recipe has many ingredients, that when stacked, can create a high FODMAP load. Oats, chocolate, raisins and nuts can add up quickly – and most importantly, YOUR individual reaction is what is key. You could try more than one cookie and see how you do. If a larger serving does not trigger your IBS symptoms, then you will have established your serving size. That said, we look at these cookies, which are also high in fat and sugar, as an occasional treat and one to eat moderately.
Such lovely cookies. I made them more than twice and it continues to be in demand. Thanks a lot. In fact I also tried them with sorghum flour, buckwheat flakes and coconut oil and guess what they tasted even better. I also added some coconut flakes.
Thank you for letting us know! Of course, make sure that with any substitutions or additions that you do not create a FODMAP Stacking situation. Dried coconut can be high in sorbitol, so you have to watch for polyols. The buckwheat sounds intriguing!
Oh thanks for the information.
These cookies are fantastic! I didn’t realize the recipe was so large the first time I tried the recipe, so I ended up freezing about half the dough which worked out really well. The cookies from the frozen dough turned out better I think.
I used dried cranberries instead of raisins and pecans instead of walnuts, and added the zest of half an orange – very good combo!
I’ve found that they definitely need to cook 14-15 minutes, and the butter is better softened but not melted.
Thank you for letting us know! Sounds like you are comfortable baking! One note: ALWAYS check FODMAP load and stacking when making any substitutions in our low FODMAP recipes. Pecans and walnuts have different low FODMAP serving size recommendations by weight. Raisins and cranberries are closer in weight, but still vary. In this case the serving size of the finished cookies would still work – but that will not always be the case when making substitutions.
Could coconut sugar be substituted for the brown sugar?
I would not recommend this for two reasons. First of all, coconut sugar is only Low FODMAP in 1 teaspoon portions so the FODMAP load of the recipe would change dramatically. Also coconut sugar does not act the same in recipes and it would change the texture of the cookies and not for the better.
Dede can I use maple syrup or maple sugar? I am sensitive to processed cane sugar.
You could try. They might not work. I would try very fine textured maple sugar first, rather than switching to a liquid sweetener.
Definitely a keeper. Made these last night. Friend came just as first batch was cooling He left with about 6 in his possession. Made Gluten free in new 360 oven. Had to cook for 6 minutes. Let cool and firm up. Fantastic. Will make for goody night meeting next week. Some friends are Gluten intolerant.
Definitely a keeper!!
Bob, you cracked me up with the “in his possession”, like they were stolen jewels or something LOL. So glad the recipe has brightened your day (and your friends’!)
This is PERFECT! I love to bake, and my husband loves sweets! Thank you for sharing, we surprisingly have everything needed already in stock!
Hey, when you don’t even have to go shopping, that’s icing on the cake! Or should we say a chip in the cookie? LOL
Hello! I used Rice flour and they are amazing!
So glad you like them! I am curious about this as rice flour alone can lead to crumbly cookies, unless you go for CRISP, where it works very well. Tell us how you baked them, soft or crisp? Also, everyone, be aware that when you make substitutions that you alter the FODMAP load in the recipe.
Are there other flours you’d recommend? I’m not sure I have enough AP gf flour (probably half as much as I need) — I do have almond, coconut, oat and tapioca
I would make half a batch then! Altering one of our recipes changes it in many regards – flavor, texture AND FODMAP load. I can tell you one thing assuredly – do NOT use ANY coconut flour. It is one of my pet peeves that there are “low FODMAP” recipes out on the web that contain coconut flour and there IS NO LOW FODMAP AMOUNT OF COCONUT FLOUR THAT HAS BEEN APPROVED. Both Monash and FODMAP Friendly have lab tested coconut flour all the way down to 3 tablespoons and it is high FODMAP.
Curious about the flour. Can I use gluten free flour and add the xantham gum myself? Do you know what the proportion of that would be?
Any flour substitution will alter the results, both from a flavor and texture perspective AND you would have to recalculate FODMAPs. Not all GF flour is low FODMAP. You could try 1/4 teaspoon of xanthan gum
These are super easy and really good. Thanks!
So glad you loved them. They are not only tasty but also the perfect example of a recipe that folks who think they cannot bake can whip up with success!
I absolutely love this recipe! I left out the chocolate chips and nuts as I prefer just oatmeal. I did find that they were slightly too moist a few hours after cooling but have found that if I throw them back in the oven for a few minutes and a low temp it absorbs some of the moisture and makes the perfectly soft and chewy cookie.
Sounds like you did some troubleshooting yourself. So glad you ended up loving them:)
This cookie recipe didn’t work for me unless I refrigerate the batter for a full day before baking. I tried baking them three times: (a) baking immediately after mixing, (b) after a full day of fridge time, and (c) after about 1 hour of fridge time. With (a) and (c), the butter ended up spreading out and burning first while the oatmeal looked really bare and gross. The cookies were too thin and ended up crumbling into a granola over the next day. With (b), they were formed cookies though quite thin and crispy after they cooled. They all tasted delicious but didn’t bake great.
I used all the ingredients here besides nuts and raisins, and used Bob’s Mill Tapioca flour. On the bright side, it really was low FODMAP because I could eat 1-2 large cookies without symptoms or other issues. Am I doing something wrong?
Hi there Mariam. Using just tapioca flour could easily be the reason for your experience. In addition, the raisins and nuts provide texture and something for the batter to grip, hold onto, and create bulk. I am not surprised at your results. These kinds of changes mean that you actually did not make the recipe at all, but rather a creation of our own. I love when folks get creative in the kitchen, but our recipes can only be guaranteed to work if made as written – from a taste and texture perspective as well as with yield and FODMAP content. You aren’t doing anything “wrong”. You were playing! That’s OK, but you shouldn’t expect the same results. This goes for any recipe, but particularly with baking. I am emailing you our e-baking book as a courtesy. It has a lot of information about substitutions. I trust it will help quite a bit!
I made these cookies and they taste good, but they don’t look as thick as the ones in the picture. Mine spread out a lot and came out very thin. I used gluten free flour that had xanthan gum, chocolate chips and walnuts. The only thing I changed was using half white sugar and half brown sugar. I think it would maybe work better if I refrigerated the dough before baking? I don’t know
Hi there. Did you use the specific flour that we recommended? It sounded like perhaps you did not. The choice of specific individual ingredients can make all the difference.