Slow Cooker Oatmeal Chocolate Chip Cookies

I am so excited to share these with you. These aren’t technically cookies, but more like one huge cookie that you slice into cookie bars.  I think this might be my favorite out of all of my cookie recipes! I love chocolate chip cookies and these are not only healthy, but easy to make and delicious too.  I am in heaven.  Check them out…


I love my slow cooker so much and never thought to make a gigantic cookie in it before!  Until now.  The consistency was perfect and all the ingredients are healthy.  What’s not to love?

Slow Cooker Oatmeal Chocolate Chip Cookies

Yield: 12 cookie bars

Serving Size: 1 cookie bar

Calories per serving: 225

Fat per serving: 15

Slow Cooker Oatmeal Chocolate Chip Cookies



  1. Grease bottom and sides of slow cooker with coconut oil. Cut a piece of parchment paper or wax paper to fit the bottom of slow cooker. Grease the parchment paper too.
  2. In a medium size bowl, mix together coconut oil, eggs, sugar and vanilla.
  3. In a separate bowl, add remaining ingredients except chocolate chips and mix well.
  4. Add chocolate chips until combined.
  5. Spread cookie dough into slow cooker insert and smooth the top.
  6. Cook on low for 2 1/2- 3 hours until center is set and toothpick comes out clean when placed in the center. Mine was perfectly done after around 2 hours 40 minutes but all slow cooker times may vary.
  7. When finished, take insert out of slow cooker and let cool for half hour. Take parchment paper with the cookie dough out of inset and allow to cool on wire rack for another 30 minutes. When completely cooled, cut into bars. Serve immediately or store in airtight container for 3-5 days.
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Recipe adapted from

These are a healthier version or your typical oatmeal chocolate chip cookie.  These are gluten-free, refined sugar-free and flour less.  These are my kind of treat.  They aren’t calorie free but they are made with whole ingredients.  No junk in these babies!

One word of caution… being that it is actually one enormous cookie, slice them into individual bars right when they are finished cooling.  Or you may end up eating the whole gigantic cookie.  In one sitting.  It’s just a hunch.

Nutrition Facts
Serving Size 44 g
Amount Per Serving
Calories 225  Calories from Fat 137
% Daily Value*
Total Fat 15.2g  23%
Saturated Fat 10.5g52%
Trans Fat 0.0g
Cholesterol 30mg10%
Sodium 131mg5%
Potassium 102mg3%
Total Carbohydrates 17.6g6%
Dietary Fiber 3.3g13%
Sugars 14.0g
Protein 4.2g

*Nutrition Information from and not 100% guaranteed accurate

I hope you enjoy these as much as we did!  Come back and let me know~

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  1. says

    I love what you said at the end about cutting these into bars right away.. because I was totally picturing myself making these and just taking a fork to the entire one-big-cookie!! Could be dangerous!
    Regardless, this sounds so yummy and easy!

    • lauren says

      Hi Andria! You can try to reduce the coconut oil, but take note that the saturated fat in this recipe comes from coconut oil and eggs which both occur naturally. There are two types of saturated fat, the natural kind found in some foods and the other kind of saturated fats are manipulated while be processed or heated. These are the unhealthy kind. I know saturated fat gets a bad reputation, but it’s important to see where it comes from. I hope that helps :)

  2. Katie says

    These look great! Any idea on how to make them without eggs? My son is allergic to dairy, eggs, wheat and all nuts. Normally I use flax to replace eggs, but these already have flax in them!

    • lauren says

      Have you tried the Ener-G egg replacer? If not, you can take out the flax that is in the recipe and just make a “flax egg”. Let me know how they turn out Katie :)

  3. Deb. says

    Hi Lauren! I tried these, and they were delicious. However, I didn’t know if I should cook them with the lid ON or OFF. Which way is it? Thanks!


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