Reduced Fat Oatmeal Chocolate Chip Cookies

READY IN: 30mins
Recipe by Whole food nut

I wanted a delicious oatmeal cookie recipe without all the butter, and I love to use pumpkin as a substitute. After some trial and error, I've worked out a terrific reduced fat cookie that tastes delicious and is healthy too!

Top Review by nethope

I confess, my favorite cookie is chocolate chip oatmeal! So I am biased to like chocolate chip oatmeal, but also very particular about those cookies too. (Obviously I made these with chocolate chips, not raisins, but I would do 1 cup chocolate chips, 1/2 cup raisins next time.) I used sweet potato purée (what I had instead), honey, and cinnamon brown sugar oatmeal. I had mixed everything else when I noticed/remembered I was out of rolled oats! I had some homemade breakfast oatmeal, lots less sugar than commercial, but right at the end I did have to throw in a lot more sugar than expected. The cookies are going very fast and everyone loved them (ages 3 to 75). This batch is a bit sweet, so I'm looking forward to the next batch with actual rolled oats and less sugar.

I used my cookie scoop, and my cookies didn't flatten out either so I have rounded cookie dollops.


Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. In a bowl combine all the wet ingredients, sugar, nectar, eggs and pumpkin together. Mix well.
  3. In another bowl mix the dry ingredients, flours, oats, baking powder, and spices.
  4. Add the pumpkin mixture to the flour mixture, then add the chocolate chips.
  5. Drop cookies by large tablespoon onto a oil-sprayed cookie sheet.
  6. Bake for 15-20 minutes until golden brown.

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