With just a few wholesome ingredients that you put in your slow cooker, these easy and delicious Slow Cooker Oatmeal Chocolate Chip Cookies will become a regular in your house.
I am so excited to share these oatmeal chocolate chip cookies 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 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?
I have made these cookies so many times and have tried a variety of different ingredients. I have added sugar free dried cranberries instead of the chocolate chips, butter instead of coconut oil and I have also used 100% maple syrup instead of the unrefined sugar.
The possibilities are endless so ahead and get creative with whatever ingredients you have in your house.
These are a healthier version or your typical oatmeal chocolate chip cookie. These are gluten-free, refined sugar-free and contain no flour at all.
These are my kind of treat. They aren't calorie free but they are made with whole ingredients.
No junk in these babies and you can absolutely feel good about giving these to your family. That is really important to me.
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.
I may or may not be talking from experience.
Gluten Free Chocolate Chip Cookies from Lauren Kelly Nutrition
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The Best Chocolate Chip Cookies from Joy Fun Sunshine
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Slow Cooker Oatmeal Chocolate Chip Cookies
- ½ cup coconut oil room temp
- 2 organic eggs
- ½ cup unrefined sugar
- 2 tsps vanilla
- 1 ½ cup gluten-free oats
- ½ cup ground flax
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup chocolate chips
- 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.
- In a medium size bowl, mix together coconut oil, eggs, sugar and vanilla.
- In a separate bowl, add remaining ingredients except chocolate chips and mix well.
- Add wet ingredients to the dry ingredients. Add chocolate chips until combined.
- Spread cookie dough into slow cooker insert and smooth the top.
- Cook on low for 2 ½- 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.
- 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.
Whattt?? I had such doubts about this recipe, but as I sit here eating these cookies, I am a firm believer!! This was so easy to make! Thanks so much for posting!
This is going to be our new favorite recipe for cookies! We loved them so much at home, it was easy to make with ingredients that are not so hard to find. Thanks for this awesome recipe!
Journa Liz Ramirez
I love this super easy and healthy recipe! My family enjoyed these cookies so much and wants to make them on repeat. Thanks, Lauren, for this highly recommended recipe! We'll surely have this again.
I am going to try these either with a vegan egg substitute or a flax egg. I will let you know how it goes.
Hi LindaLee!! Yes, please let me know how they come out! I hope you love them!
Okay…it is still cooling, but I managed to sneak a bite! I only used 1/4 C. chips (I’m not a huge 🍫 fan) and I think they’re fine. Nice taste, not overly sweet either. I can’t wait to have some with tea later. Thanks, Lauren. 😍
I was going to make these but my mom can't have flax. And I don't like chia seeds. Anything else I can replace this with?
Hi Nicole! I would just omit the chia seeds and add another 1/2 cup gluten free oats to replace the flax! I hope you enjoy them!
I am not a cook and I do not understand your instructions. You say to mix part of the ingredients in one bowl and part of them in another Bowl but you do not say when or how to combine them. Could you clarify? Thanks.
Hi Brad! Yes, you combine the wet ingredients with the dry ingredients and then you mix in the chocolate chips. I hope that helps! Thanks so much!
I am puzzled by the directions when you talk about removing "insert" at the end ..when you do not mention it otherwise? Do you mean a two park crock where the ceramic inside comes out of metal heating part?
I apologize for the confusion Lisa, I am referring to the removable insert that you put into the crock pot? The part that you clean when you re finished! I hope that helps to clarify!
Hi I tried your recipe today but I used olive oil, nutmeg, canberry. It turned out great but it git burned a bit around edged. What have I done wrong? They were so yummy thou!!! Thanks for your healthy recipe. Su
Hmmm…I am not sure I haven't made it with your substitutions but that does sound delicious!
Morning Lauren, I have made the same recipe again this morning but I only baked in slow cooker in low setting for only 1 hr.and 40 mins. It was perfect this time. My husband and I nearly finished the whole thing. Thanks again:-):-)
I live in a tiny apartment with no oven so I have tried a lot of things in my slow cooker and they have not all been successful. I was really pleasantly surprised by this - the recipe is great!!
I added 1 1/2 teaspoons of cinnamon with the dry ingredients, and also added more chocolate chips, but otherwise kept everything the same. Since it's winter, I had to warm up the coconut oil - I put the jar in a bowl of hot water, and also placed the mixing bowl over the bowl of hot water while I was combining the ingredients.
I am bringing these to a party tomorrow night so I hope they still taste good cold the next day, but I can say they were really delicious still warm 🙂
That's awesome Annie! I am so glad you liked them! 🙂
And they're still awesome the next day - YES!!!!
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!
Hi Deb! I am so glad you liked them! I kept the lid on 🙂 Thanks so much!
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!
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 🙂
Any way to reduce saturated fat in these? Seems high.
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 🙂
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!
Wow, Lauren! I'm gonna have to try these! How creative!! xo
Thanks Ally! I hope you like them 🙂