This post may contain affiliate links, please see our privacy policy for details.

Giant Chewy Oatmeal Chocolate Chip Cookies. These may be healthier, but trust me, these are some of the best cookies! Made with almond flour, browned butter, sweet maple syrup, and a secret ingredient that really makes these cookies better than the rest. Every bite is soft and chewy and so DELICIOUS. Absolutely nothing not to love about these chewy chocolate chunk oatmeal cookies. Perfect with a touch of sea salt. 

overhead very close up photo of cookie with melted chocolate

Everyone loves a weekend that starts with cookies! And you guys, these are some of my family’s favorite. My mom loves them, my dad loves them. Even Asher, who’s pretty picky about her chocolate chip cookies, is loving them too! 

When I originally set out to make these, I wanted to make a chewy oatmeal cookie. Nothing fancy, just the classic made better. Or at least that’s what I was attempting.

But then, I wondered, as I often tend to do (big time overthinker here), if there was a way to make the classic cookie in a more wholesome way. 

My mom is really big on low sugar right now and has cut back on her nightly desserts (she’s subbed in her goatmilk cacao/cocoa mix). So I set out to make a cookie that she’d happily enjoy after dinner. 

If it works, amazing! If not, I’ll try something else. 

Well, to my surprise that first batch was honestly perfect. I had a soft, chewy cookie with seriously incredible flavor. 

Giant Chewy Oatmeal Chocolate Chip Cookies |

Here are my secrets

As I said, I wanted to make these more wholesome, but still delicious. Of course, brown butter came into play, because every dessert is made better with a little brown butter.

Then I remembered back to my favorite chewy brown sugar cookies. I thought, what about a little apple butter? Maybe apple butter in these cookies would give them not only flavor, but the chewy texture I was looking for. Promise, you don’t taste the apple.

I  landed on a cookie that’s chewy and so DELICIOUS!

First things first, brown half of the butter, but leave the other half at room temp. This gives you the flavor of browned butter but leaves you with a cookie that has great texture too.

Once the butter has browned, let it chill a bit before mixing up the dough. The rest of the steps go quickly.

chocolate chunk in mixing bowl

Cream the butter with the smallest amount of brown sugar and maple syrup. Then add that secret ingredient, apple butter, to sweeten up these cookies. 

For the apple butter, I used my homemade maple apple butter. This is one of my favorite things to keep a jar of in my fridge. You can use my homemade apple butter or pick some up at Trader Joe’s, Whole Foods, your local market, or via Amazon. I will say that the homemade recipe works a little better for these cookies, but either is great! Just make sure your apple butter is spiced for best flavor.

cookies on baking sheet

Now add in almond flour, baking soda, and salt. I usually buy Bob’s Red Mill Almond flour. You can find both in most major grocery stores, Whole Foods, and I believe Trader Joe’s as well.

Now stir in lots of chocolate chips (or chocolate chunks) and bake away. No chilling required! Simple. Simple.

Bake the cookies, and smell the wonderful scents as they bake. 

What I love about these cookies is that they’re easy, require no chilling, and take less than an hour to make. And yes, we love that they’re lower in sugar and even gluten-free.

These are perfectly soft and chewy all around. They don’t get hard once cooled, so they’re more of a delicate cookie. Eat a few slightly warm and enjoy the rest later! 

Giant Chewy Oatmeal Chocolate Chip Cookies |

Looking for other dessert recipes? Here are my favorites: 

5 Ingredient Chocolate Dipped Peanut Butter Cookies

Healthier Homemade Nutter Butter Cookies

 Homemade Samoas Cookies

Salted Tahini Oatmeal Chocolate Chip Cookies

Lastly, if you make these Giant Chewy Oatmeal Chocolate Chip Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Giant Chewy Oatmeal Chocolate Chip Cookies

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 15 cookies
Calories Per Serving: 219 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now



  • 1. Add 1 stick (8 tablespoons) butter to a skillet set over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10 minutes, but no longer.
    2. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
    3. In a mixing bowl, beat together the remaining 1 stick butter, the cooled browned butter, and the brown sugar until combined. Beat in the maple syrup, apple butter, egg, and vanilla, until creamy. Add the almond flour, oatmeal, baking soda, and salt. Fold in chocolate chips.
    4. Roll the dough into 3 tablespoon size balls (an ice cream scoop works well) and place 3 inches apart on the prepared baking sheet. No more than 6 cookies per sheet.
    5. Bake 7 minutes, then rotate the pan and give it a tap on the counter to flatten. Return to the oven and bake another 3-5 minutes, the cookies will begin to brown, but still be doughy in the center. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt if desired. Eat, or let cool and store in an airtight container for up to 4 days. Just note that these are delicate cookies, so be gentle when storing them.


Alternate flour: if you prefer, you can bake these cookies using a total of 1 3/4 cups of all-purpose flour. The cookies will come out a little thicker.
Maple Syrup Replacement: you can use an equal amount of brown sugar or granulated sugar in place of the maple syrup. 
If Your Cookies are too Soft or Crumbling: try omitting the apple butter and using 1/4 cup brown sugar.
View Recipe Comments
Giant Chewy Oatmeal Chocolate Chip Cookies on cookie sheet with flowers and cookies

You May Also Like

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    These cookies are INSANE. For the past few years, Alison Roman’s shortbread chocolate chip cookies have been my go to. THESE will now be my go to for any and all events. Can’t wait to share them with friends and family!

  2. 5 stars
    Man these were great! What a delish spin on such a simple concept, I ended up not using the apple butter this time but I’ll have to make the homemade batch for next time!

    1. Hey Madeline,
      That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT

  3. I’m excited to taste these out of the oven. My children and I just made them. We’ve been making apple butter all day and then used it in the cookie recipe. However we may need to make them stretch for longer then 4 days. Have you freezed these cookies once cooled? Thank you for sharing.

    1. Hey Chelsea,
      Thanks so much for making the recipe, I hope you love them!! Sure, you could totally pop these in the freezer to enjoy later:) Let me know how they turn out! xTieghan

  4. So good!!! They smelled amazing while baking and tasted even better. Next time I think I will add some walnuts for added crunch 🙂

    1. Hey Leslie,
      That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT

  5. 5 stars
    Hi Tieghan,
    Made this recipe yesterday and so happy to find a recipe with less sugar, that I did not have to adjust. I didn’t have apple butter so I used peanut butter instead, and it came out great…more nutty flavour.

    1. Hey Carmen,
      That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT

  6. Hi Tieghan! Making these as we speak & wondering if I can add coconut flour or more almond flour instead of the oats, and if I do, what would the measurement be? Thank you!! I love your recipes & cookbooks so much!

  7. 5 stars
    Made these cookies this afternoon, they were so easy and are SO good! I sprinkled kosher salt on them and love the sweet, buttery and a little salty flavor. I will definitely make these again!

      1. Hey John,
        Wonderful!! Thank you so much for trying this recipe and sharing your feedback! I am so glad it was enjoyed. Have a great week! 🌺xxT

    1. Hi Tamara,
      Wonderful!! Thank you so much for trying this recipe and sharing your feedback! I am so glad it was enjoyed. Have a great week! 🌺xxT

  8. 5 stars
    I just made these cookies. In fact the last batch is in the oven as I type. They are A. Mazing! Very easy and so yummy. I used a 1/4 cup measuring cup to scoop the batter onto the baking sheets and got 15 huge cookies!
    The bonus is that I didn’t know that I liked apple butter until today!
    I will surely be making these again….and again!
    Thank you!

    1. Hey Tania,
      Wonderful!! Thank you so much for trying this recipe and sharing your feedback! I am so glad it was enjoyed. Have a great week! 🌺xxT

  9. These Cookies look delish.
    What can I do if I don’t have apple butter, is there a substitute I can use?
    Thank you for your time.

  10. I adore these cookies—not overly sweet with a buttery almost nutty flavor and lots of luscious melty chocolate. Putting the browned butter in the freezer for ten minutes is genius—the batter worked perfectly. Thank you for the different spin on chocolate oatmeal cookies.

    1. Hi Lydia,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx

    1. 5 stars
      These are soooo good! I tried with the large scoop and a smaller one., both were GREAT! I love your last cookbook and convinced our local library to get a copy also!

      1. Hey Patricia,
        Wonderful!! Thank you so much for trying this recipe and sharing your feedback! I am so glad it was enjoyed. Have a great week! 🌺xxT

  11. 3 stars
    The flavor of these cookies were very good. However, they fell apart and were very soft. I followed the recipe exactly. I’m going to put them in the freezer and see if that helps keep them from crumbling.

    1. Hi Carolyn,
      Thanks for giving this recipe a try, so sorry to hear you had some issues! The almond flour can make these a delicate cookie, next time try using the all purpose flour for a thicker, sturdier cookie. I hope this helps! xTieghan

    2. I had the same issue, one batch turned out paper thin and barely hold together even when fully cooled, and the other batch was thicker but just as fragile. The flavor was ok but wouldn’t make again.

      1. Hi David,
        So sorry to hear this. Is there anything you may have adjusted in the recipe? Is there anything I can help you with for next time? Let me know! xTieghan

    3. 3 stars
      I had the same issue as well. Amazing flavor, but they were extremely soft and delicate. Came to the comments to see if I was the only one who had this issue.

      1. Hi there,
        Thanks so much for giving the recipe a try. This is really just the nature of the almond flour. For a thicker, firmer cookie use all purpose flour. Please let me know if you have any other questions!! xx

  12. Thank you for this. I’m trying to lower my sugar consumption also. Perfect timing! Can’t wait to make these.

    1. Hi Casey,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx

    2. Also using xantham gum helps hold things together. I find that this helps to keep baked good from falling apart when using gluten free flours for baking

      1. Thank you for the tip, MaryAnn! I, too, found these delicate and falling apart. How much xantham gum did you use?