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 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.
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.
Slow Cooker Oatmeal Chocolate Chip Cookies
Print Pin RateIngredients
- 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
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 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.
Nutrition
Recipe adapted from Food.com
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 caloriecount.com and not 100% guaranteed accurate
Here are some other healthier cookies that I thought you might like:
Gluten Free Chocolate Chip Cookies from Lauren Kelly Nutrition
The Best Healthy Oatmeal Cookies from Gimme Delicious
Birthday Chocolate Chip Cookies from Lauren Kelly Nutrition
The Best Chocolate Chip Cookies from Joy Fun Sunshine
Simple Sugar Cookies from Lauren Kelly Nutrition
If you make these Slow Cooker Oatmeal Chocolate Chip Cookies or any of the other recipes I have shared with you, please some back and let me know. You guys know that I love to hear from you!
I hope you enjoy these! Thank you for stopping by and please come back soon!
Nicole
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?
lauren.kelly
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!
Brad
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.
lauren.kelly
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!
lisa
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?
lauren.kelly
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!
Su
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
lauren.kelly
Hmmm…I am not sure I haven't made it with your substitutions but that does sound delicious!
Su
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:-):-)
Annie
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 🙂
lauren.kelly
That's awesome Annie! I am so glad you liked them! 🙂
Annie
And they're still awesome the next day - YES!!!!
Deb.
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!
lauren
Hi Deb! I am so glad you liked them! I kept the lid on 🙂 Thanks so much!
Katie
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
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 🙂
Andria Broom
Any way to reduce saturated fat in these? Seems high.
lauren
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 🙂
Holly Waterfall
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!
ally
Wow, Lauren! I'm gonna have to try these! How creative!! xo
lauren
Thanks Ally! I hope you like them 🙂