Lauren Kelly Nutrition

Better Health, Better Food, Better You

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Home
  • About Me
    • Privacy Policy
  • Recipes
  • Props
  • Wellness
  • Services
  • Contact

Slow Cooker Oatmeal Chocolate Chip Cookies

February 16, 2014 by lauren.kelly 27 Comments

This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.

Jump to Recipe Print Recipe

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…

Slow Cooker Healthy Oatmeal Chocolate Chip Cookies are gluten free and so easy to make! www.laurenkellynutrition.com

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
5 from 1 vote
Print

Slow Cooker Oatmeal Chocolate Chip Cookies

Servings 12 cookie bars
Calories 225 kcal

Ingredients

  • 1/2 cup coconut oil room temp
  • 2 organic eggs
  • 1/2 cup unrefined sugar
  • 2 tsps vanilla
  • 1 1/2 cup gluten-free oats
  • 1/2 cup ground flax
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup chocolate chips

Instructions

  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 wet ingredients to the dry ingredients. 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.

 

Slow Cooker Healthy Oatmeal Chocolate Chip Cookies are gluten free and so easy to make! www.laurenkellynutrition.com

Recipe adapted from Food.com

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 caloriecount.com and not 100% guaranteed accurate

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

You might also like

  • Slow Cooker White Chocolate Pumpkin BarsSlow Cooker White Chocolate Pumpkin Bars
  • Gluten Free Quinoa Granola with Dried Cranberries and ApricotsGluten Free Quinoa Granola with Dried Cranberries and Apricots
  • Dairy-Free Vegan Peppermint FudgeDairy-Free Vegan Peppermint Fudge
  • Slow Cooker Cherry Vanilla Almond Bars {Gluten-Free}Slow Cooker Cherry Vanilla Almond Bars {Gluten-Free}
Signature

Filed Under: Cookies, Desserts, Gluten Free, Recipes, slow cooker, Vegetarian, Wheat Free Tagged With: clean eating, Gluten free, healthy, vegetarian, wheat free



[pinit]

Comments

  1. ally says

    February 17, 2014 at 3:12 am

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

    Reply
    • lauren says

      February 26, 2014 at 5:15 pm

      Thanks Ally! I hope you like them 🙂

      Reply
  2. Holly Waterfall says

    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
  3. Andria Broom says

    February 19, 2014 at 9:25 pm

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

    Reply
    • lauren says

      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 🙂

      Reply
  4. Katie says

    March 9, 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 says

      March 9, 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 🙂

      Reply
  5. Deb. says

    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 says

      March 17, 2014 at 12:16 pm

      Hi Deb! I am so glad you liked them! I kept the lid on 🙂 Thanks so much!

      Reply
  6. Annie says

    December 7, 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 🙂

    Reply
    • lauren.kelly says

      December 7, 2014 at 12:28 pm

      That’s awesome Annie! I am so glad you liked them! 🙂

      Reply
      • Annie says

        December 7, 2014 at 8:29 pm

        And they’re still awesome the next day – YES!!!!

        Reply
  7. Su says

    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 says

      January 15, 2016 at 1:06 am

      Hmmm…I am not sure I haven’t made it with your substitutions but that does sound delicious!

      Reply
      • Su says

        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:-):-)

        Reply
  8. lisa says

    September 1, 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 says

      September 1, 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
  9. Brad says

    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 says

      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
  10. Nicole says

    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 says

      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

Trackbacks

  1. Friday Fun! - Cupcakes & Kale Chips says:
    February 28, 2014 at 6:01 am

    […] I love and want to snack on – Slow Cooker Oatmeal Chocolate Chip Cookies from Lauren Kelly Nutrition (on my Healthy Treat Inspiration […]

    Reply
  2. Iced Lemon Cookies says:
    May 21, 2014 at 11:21 am

    […] to my oatmeal cookies and my chocolate chip cookies, these are just about the best cookies […]

    Reply
  3. Sensational Summer Desserts says:
    July 30, 2014 at 11:31 am

    […] One of my favorite summer treats can be may year round, but I love it because you don’t have to turn the oven on. That’s so important on these hot summer days! These Oatmeal Chocolate Chip Cookies are made in the slow cooker! They are so crazy easy to prepare, healthy and AMAZING! I urge you to make these soon. The recipe is here. […]

    Reply
  4. Slow Cooker Coconut Granola Bars - My Whole Food Life says:
    December 14, 2014 at 10:20 pm

    […] However, I had never thought to make cookies or granola bars in the slow cooker!  So when I saw this recipe on Lauren Kelly Nutrition, I knew I just had to try it!  If you haven’t checked out her […]

    Reply
  5. 50 Healthy Slow Cooker Recipes - Fit Foodie Finds says:
    November 28, 2017 at 1:13 pm

    […] Slow Cooker Oatmeal Chocolate Chip Cookies from Lauren Kelly Nutrition […]

    Reply
  6. The healthiest slow cooker dessert recipes on the planet – Focal Style says:
    December 11, 2017 at 7:36 am

    […] Kelly, the nutritionist and cookbook author behind this recipe, calls this “a gigantic cookie” which you “slice into cookie bars.” Whether […]

    Reply

Leave a Reply to The healthiest slow cooker dessert recipes on the planet – Focal Style Cancel reply

Your email address will not be published. Required fields are marked *

Lauren Kelly

Lauren Kelly
My Newest Cookbook!
Greek Yogurt Cookbook
Please help support my blog by using this search bar to buy whatever you need from Amazon.
I'd really appreciate it!


Most Popular Recipes

  • This Spiked Apple Cider from lauren Kelly Nutrition is the cocktail you need this Fall! Spiked Apple Cider
  • This Healthy Mexican Casserole is my favorite, easy meal. It's gluten free, delicious and is ready in 30 minutes! Healthy Mexican Casserole
  • This Bulletproof Hot Chocolate will be your favorite winter drink! Low carb, keto, paleo & gluten free too. From Lauren Kelly Nutrition Bulletproof Hot Chocolate {Low Carb, Keto, Gluten Free, Dairy Free, Vegan}
  • These Quinoa Spinach Stuffed Mushrooms are healthy but still crazy delicious and easy to make! From Lauren Kelly Nutrition #VOVETI #CleverGirls Quinoa Spinach Stuffed Mushrooms {Gluten-Free, Easy, Vegetarian}
  • Matcha Coconut Ice Cream from Lauren Kelly Nutrition #vegan #glutenfree #dairyfree Matcha Coconut Ice Cream {4 Ingredients, No Churn, Vegan, Dairy-Free, Gluten-Free}
  • Vegetable Parmesan Quinoa made in the Slow Cooker! Lauren Kelly Nutrition Vegetable Parmesan Quinoa in the Slow Cooker
  • These Balsamic Green Beans are healthy and make the perfect side dish! They will be ready in 15 minutes! www.laurenkellynutrition.com Balsamic Glazed Green Beans with Cranberries and Almonds
  • The Easiest Baked Ziti Ever! www.laurenkellynutrition.com The Easiest Baked Ziti
  • Gingerbread Chocolate Overnight Oats make the perfect, healthy breakfast! Gingerbread Chocolate Overnight Oats {Vegan, Gluten-Free, Dairy-Free}
  • Arugula Beet Salad with Beets Candied Pecans and Gorgonzola Cheese Arugula Beet Salad with Candied Pecans & Gorgonzola Cheese

Recent Posts

  • Our trip to the Dominican Republic and My Partnership with Grass Roots Farmers Cooperative
  • Low Carb Tortilla Taco Pie
  • Skinny Vanilla Cheesecake Dip
  • Skinny Peppermint Eggnog {Eggless, Gluten-Free, Low Carb}
  • Fresh Vegetable Quesadilla
Wheat-Free Cooking!
Everything Wheat Free Book

Categories

Archives

BEST Food Blogger Recipes

Lauren Kelly Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.



Lauren Kelly Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program
designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.


© 2019 · Lauren Kelly Nutrition • Privacy Policy • Log in
Enter your name and email and get the weekly newsletter... it's FREE!
LAUREN KELLY NUTRITION
Your information will *never* be shared or sold to a 3rd party.