These chewy double chocolate oatmeal cookies are the perfect blend of fudgy and feel-good. Made with oat flour and quick oats, Greek yogurt for moisture, and a mix of sweetener and real sugar to cut down on calories—these are the ultimate high-fiber, lower-sugar treat. Best of all? They come together fast and freeze beautifully!
⭐ Ingredients (Makes about 8–10 cookies)
- 1 cup quick oats
- ½ cup oat flour (or blend rolled oats into flour)
- 3 tbsp unsweetened cocoa powder
- ¼ tsp baking soda
- 1 tsp cornstarch (for chewiness)
- Pinch of salt
- 2 tbsp unsalted butter (or coconut oil), melted
- 2 tbsp plain Greek yogurt (2% or nonfat)
- 2 tbsp brown sugar or sweetener that measures like sugar
- 2 tbsp sweetener of choice (like erythritol, monk fruit, or stevia blend)
- 1 tsp vanilla extract
- 3–4 tbsp mini chocolate chips (regular or sugar-free)
🥣 Instructions
- Mix the dry ingredients: In a medium bowl, combine the quick oats, oat flour, cocoa powder, baking soda, cornstarch, and salt.
- Mix the wet ingredients: In a separate bowl, whisk together the melted butter, Greek yogurt, sugars or sweeteners, and vanilla extract until smooth.
- Combine and fold: Stir the wet ingredients into the dry until a thick dough forms. Fold in the chocolate chips.
- Chill the dough: For best texture, refrigerate the dough for 20–30 minutes. This helps the cookies stay thick and chewy.
- Bake: Scoop tablespoon-sized mounds onto a parchment-lined baking sheet. Flatten slightly with your fingers or a spoon. Bake at 350°F (175°C) for 9–11 minutes, until set at the edges but soft in the center.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
🍪 Optional Add-Ins
- Add chopped walnuts or pecans for a brownie-like vibe
- Sprinkle a tiny pinch of flaky salt on top before baking for contrast
- Stir in a couple tablespoons of Greek yogurt chips or white chocolate chips for fun color and creaminess
💡 Pro Tips
- Chilling = chewier cookies, especially with Greek yogurt in the mix
- For an even deeper chocolate flavor, use dark cocoa powder
- Want a little mocha twist? Add ½ tsp instant espresso powder to the dough