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    Home ยป Recipes ยป Cookies

    Slow Cooker Oatmeal Chocolate Chip Cookies {Gluten Free, Paleo}

    Published: Feb 16, 2014 ยท Modified: Dec 7, 2022 by Lauren Kelly ยท This post may contain affiliate links.

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    Slow Cooker Oatmeal Chocolate Chip Cookies are simple to make healthy and delicious!

    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.

    Slow Cooker Healthy Oatmeal Chocolate Chip Cookies on a wood tray.

    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.

    Slow Cooker Healthy Oatmeal Chocolate Chip Cookies on a wood board.

    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.

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    Slow Cooker Oatmeal Chocolate Chip Cookies

    Slow Cooker Healthy Oatmeal Chocolate Chip Cookies are gluten free and so easy to make!
    5 from 8 votes
    Print Pin Rate
    Course: cookie, Dessert, treat, vegetarian
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 15 minutes
    Total Time: 3 hours
    Servings: 12 cookie bars
    Calories: 207kcal
    Author: Lauren Kelly

    Ingredients

    • ยฝ cup coconut oil room temp
    • 2 organic eggs
    • ยฝ cup unrefined sugar
    • 2 tsps vanilla
    • 1 ยฝ cup gluten-free oats
    • ยฝ cup ground flax
    • ยฝ tsp baking powder
    • ยฝ tsp salt
    • ยพ cup chocolate chips

    Instructions

    • 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 ยฝ- 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.

    Notes

    To store in the refrigerator: Place in an airtight container for up to 7 days.
    To store in the freezer: Wrap in parchment paper and place in an airtight container or a plastic bag for up to 3 months.

    Nutrition

    Serving: 1g | Calories: 207kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 130mg | Potassium: 101mg | Fiber: 3g | Sugar: 13g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!

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    Reader Interactions

    Comments

    1. Julia

      December 12, 2022 at 11:31 am

      5 stars
      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!

      Reply
    2. Natasha

      December 12, 2022 at 8:24 am

      5 stars
      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!

      Reply
    3. Journa Liz Ramirez

      December 12, 2022 at 7:53 am

      5 stars
      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.

      Reply
    4. LindaLee

      October 29, 2021 at 11:29 pm

      5 stars
      Yummm!!

      I am going to try these either with a vegan egg substitute or a flax egg. I will let you know how it goes.

      Reply
      • Lauren Kelly

        October 30, 2021 at 6:33 am

        Hi LindaLee!! Yes, please let me know how they come out! I hope you love them!

        Reply
        • LindaLee

          October 30, 2021 at 12:38 pm

          5 stars
          Okayโ€ฆit is still cooling, but I managed to sneak a bite! I only used 1/4 C. chips (Iโ€™m not a huge ๐Ÿซ fan) and I think theyโ€™re fine. Nice taste, not overly sweet either. I canโ€™t wait to have some with tea later. Thanks, Lauren. ๐Ÿ˜

    5. Nicole

      August 27, 2017 at 1:22 pm

      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?

      Reply
      • lauren.kelly

        August 27, 2017 at 2:24 pm

        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!

        Reply
    6. Brad

      February 22, 2017 at 10:27 pm

      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.

      Reply
      • lauren.kelly

        February 22, 2017 at 10:35 pm

        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!

        Reply
    7. lisa

      September 01, 2016 at 3:08 pm

      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?

      Reply
      • lauren.kelly

        September 01, 2016 at 4:24 pm

        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!

        Reply
    8. Su

      January 13, 2016 at 6:13 pm

      5 stars
      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

      Reply
      • lauren.kelly

        January 15, 2016 at 1:06 am

        Hmmmโ€ฆI am not sure I haven't made it with your substitutions but that does sound delicious!

        Reply
        • Su

          January 17, 2016 at 10:41 am

          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:-):-)

    9. Annie

      December 07, 2014 at 7:43 am

      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 ๐Ÿ™‚

      Reply
      • lauren.kelly

        December 07, 2014 at 12:28 pm

        That's awesome Annie! I am so glad you liked them! ๐Ÿ™‚

        Reply
        • Annie

          December 07, 2014 at 8:29 pm

          And they're still awesome the next day - YES!!!!

    10. Deb.

      March 17, 2014 at 11:51 am

      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!

      Reply
      • lauren

        March 17, 2014 at 12:16 pm

        Hi Deb! I am so glad you liked them! I kept the lid on ๐Ÿ™‚ Thanks so much!

        Reply
    11. Katie

      March 09, 2014 at 12:56 pm

      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!

      Reply
      • lauren

        March 09, 2014 at 1:38 pm

        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 ๐Ÿ™‚

        Reply
    12. Andria Broom

      February 19, 2014 at 9:25 pm

      Any way to reduce saturated fat in these? Seems high.

      Reply
      • lauren

        February 26, 2014 at 6:01 pm

        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 ๐Ÿ™‚

        Reply
    13. Holly Waterfall

      February 17, 2014 at 4:19 pm

      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!

      Reply
    14. ally

      February 17, 2014 at 3:12 am

      Wow, Lauren! I'm gonna have to try these! How creative!! xo

      Reply
      • lauren

        February 26, 2014 at 5:15 pm

        Thanks Ally! I hope you like them ๐Ÿ™‚

        Reply

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