Low Sugar Low Sugar Oatmeal Chocolate Chip Cookies (Gluten & Dairy-Free)

These Low Sugar Oatmeal Chocolate Chip Cookies are soft, chewy, and just sweet enough. They’re made with wholesome ingredients like oat flour, applesauce, and maple syrup, and come together in one bowl in under 20 minutes.

If you’ve been looking for a cookie that’s naturally sweetened and a bit healthier, but still satisfies your sweet tooth, then this one’s for you. These oatmeal chocolate chip cookies are soft and chewy with just the right amount of chocolate in every single bite.

Watch Me Make Low Sugar Oatmeal Chocolate Chip Cookies

The combination of oat flour and quick oats gives them a classic oatmeal cookie texture while keeping them gluten-free. Applesauce replaces some of the oil for lower sugar and lower fat without sacrificing moisture.

They’re perfect for an afternoon snack, dessert, or even a pre-workout snack. Plus they come together so quickly, you can make them any time.

Why You’ll Love This:

• Lower Sugar: Sweetened only with maple syrup and chocolate chips.

• Dairy-Free + Gluten-Free: Made with oat flour and plant-based ingredients.

• Soft + Chewy Texture: Perfectly balanced cookie texture with just enough bite.

• One-Bowl Recipe: Quick and minimal cleanup.

What You’ll Need:

• Oat Flour: Keeps these cookies gluten-free with a soft crumb. You can make your own by blending rolled oats until fine.

• Quick Oats: Adds texture and chew.

• Baking Powder: Helps the cookies rise slightly.

• Applesauce: Replaces some oil and adds natural sweetness.

• Olive Oil: Keeps the cookies moist and tender.

• Maple Syrup: Natural sweetener with a rich flavor.

• Vanilla Extract: Brings out the sweetness.

• Chocolate Chips: Use dairy-free to keep the recipe fully plant-based.

How To Make:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, mix oat flour, quick oats, and baking powder.

3. Stir in applesauce, olive oil, maple syrup, and vanilla until combined.

4. Fold in chocolate chips.

5. Scoop dough onto the baking sheet, spacing cookies 2 inches apart.

6. Bake for 10–12 minutes or until edges are set.

7. Cool on baking sheet for 5 minutes, then transfer to wire rack.

Recommended Tools:

• Mixing bowl

• Stainless steel measuring cups and spoons

• Silicone spatula

• Baking sheet - Caraway for nontoxic (Code: SARI)

• Parchment paper

• Cookie Scoop

FAQ

• Are these cookies gluten-free?

  Yes, as long as you use certified gluten-free oats and oat flour.

• Can I use a different sweetener?

  You can swap the maple syrup for honey or agave.

• Do I have to use quick oats?

  Quick oats give a softer texture, but you can use rolled oats for more chew — just note they’ll be slightly heartier.

• Can I make them oil-free?

  Yes. Replace the olive oil with an equal amount of applesauce. They’ll be a bit softer and less rich.

• How should I store these cookies?

  Keep them in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. You can also freeze them for up to 2 months.

• Can I add more chocolate chips?

  Absolutely. If you want them sweeter, add an extra 1–2 tablespoons of chocolate chips or even a sprinkle on top before baking.

Gluten Free, Vegan, Dairy Free, Chocolate, Low Sugar, Easy Recipes, Oats, Gut Friendly, Cookies

Snacks

American

Yield: 10

Author: Sari Cano

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Low Sugar Oatmeal Chocolate Chip Cookies

Soft and chewy cookies made with oat flour, applesauce, and maple syrup. Dairy-free and gluten-free.

Prep time: 8 MinTotal time: 8 Min

Ingredients

• 1 cup oat flour
• 3/4 cup quick oats
• 1 tsp baking powder
• 1/4 cup applesauce
• 2 tbsp olive oil
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup chocolate chips

Instructions

1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. In a large bowl, combine oat flour, quick oats, and baking powder.
3. Stir in applesauce, olive oil, maple syrup, and vanilla.
4. Fold in chocolate chips.
5. Scoop dough into 10–12 portions, place on baking sheet.
6. Bake 10–12 minutes or until edges are set.
7. Cool before serving.

Notes

Store in airtight container at room temp for up to 3 days or refrigerate up to 5 days.

Nutrition Facts

Calories

100

Fat

4 g

Carbs

15 g

Fiber

1.5 g

Net carbs

15 g

Sugar

6.5 g

Protein

1 g

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