17 Delicious Oatmeal Cookies Recipes Without Brown Sugar

You’re in for a treat! If you’ve ever found yourself craving the warm, comforting embrace of oatmeal cookies but realized you’re out of brown sugar, fret not. Our roundup of 17 Delicious Oatmeal Cookies Recipes Without Brown Sugar is here to save the day. Perfect for home cooks across North America, these recipes promise all the chewiness and flavor you love, with a twist. Keep reading to discover your next baking adventure!

Classic Oatmeal Cookies Without Brown Sugar

Everyone loves a good oatmeal cookie, but not everyone has brown sugar on hand. This recipe delivers all the chewy, spiced goodness without it.

Ingredients

• 1 cup unsalted butter, softened (or margarine for a dairy-free option)
• 1 cup granulated sugar (adjust to taste)
• 2 large eggs
• 1 tsp vanilla extract (pure for best flavor)
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon (add more for extra spice)
• 3 cups old-fashioned oats (not instant)
• 1/2 cup raisins (optional, or substitute with chocolate chips)

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 2 minutes.
3. Beat in eggs one at a time, then stir in vanilla.
4. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
5. Gradually add dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in oats and raisins until evenly distributed.
7. Drop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, or until edges are golden but centers are still soft.
9. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.

Soft centers with crispy edges make these cookies irresistible. Try serving them warm with a glass of cold milk for the ultimate comfort food experience.

Honey Sweetened Oatmeal Cookies

Very few treats are as comforting as a warm, honey-sweetened oatmeal cookie. These cookies are perfect for a quick breakfast or a sweet snack.

Ingredients

• 1 cup rolled oats (old-fashioned for texture)
• 1/2 cup all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda (ensure it’s fresh)
• 1/4 tsp salt (fine sea salt preferred)
• 1/3 cup honey (local for best flavor)
• 1/4 cup unsalted butter, melted (cooled slightly)
• 1 large egg (room temperature)
• 1 tsp vanilla extract (pure for depth)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, mix oats, flour, baking soda, and salt. Tip: Whisk dry ingredients to avoid lumps.
3. In another bowl, whisk honey, melted butter, egg, and vanilla until smooth.
4. Combine wet and dry ingredients. Stir until just mixed. Tip: Overmixing leads to tough cookies.
5. Scoop dough by tablespoons onto the baking sheet. Space 2 inches apart.
6. Bake for 10-12 minutes until edges are golden. Tip: Cookies will firm up as they cool.
7. Let cool on the sheet for 5 minutes, then transfer to a wire rack.

These cookies are chewy with a slight crunch from the oats. Drizzle with extra honey or serve with a glass of cold milk for a delightful treat.

Maple Syrup Oatmeal Cookies

Fancy a cookie that’s both hearty and sweet? These Maple Syrup Oatmeal Cookies are your go-to. They’re easy to make and packed with flavor.

Ingredients

– 1 cup rolled oats (old-fashioned works best)
– 1/2 cup all-purpose flour (spooned and leveled)
– 1/2 tsp baking soda (fresh for best rise)
– 1/4 tsp salt (fine sea salt preferred)
– 1/2 cup pure maple syrup (grade A for milder flavor)
– 1/4 cup melted coconut oil (or any neutral oil)
– 1 tsp vanilla extract (pure for best taste)
– 1/2 cup chopped walnuts (optional, for crunch)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix oats, flour, baking soda, and salt.
3. In another bowl, whisk maple syrup, coconut oil, and vanilla until smooth.
4. Pour wet ingredients into dry ingredients. Stir until just combined.
5. Fold in walnuts if using. Don’t overmix to keep cookies tender.
6. Scoop dough by tablespoons onto prepared sheet. Flatten slightly with a spoon.
7. Bake for 10-12 minutes until edges are golden. Centers will look soft.
8. Let cool on sheet for 5 minutes. Transfer to a wire rack to cool completely.
Yield cookies with a chewy center and crisp edges. Perfect with a glass of cold milk or crumbled over yogurt.

Apple Sauce Oatmeal Cookies

Nothing beats the comfort of homemade cookies, especially when they’re as easy and wholesome as these Apple Sauce Oatmeal Cookies. Perfect for a quick breakfast or a healthy snack, they’re packed with flavor and just the right amount of sweetness.

Ingredients

• 1 cup unsweetened apple sauce (use chunky for texture)
• 2 cups old-fashioned oats (not instant)
• 1/2 cup brown sugar (packed, adjust to sweetness preference)
• 1 tsp cinnamon (or more for extra spice)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup raisins (optional, for added sweetness)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix apple sauce, oats, brown sugar, cinnamon, baking soda, and salt until well combined.
3. Fold in raisins if using. Let the mixture sit for 5 minutes to allow oats to soften slightly.
4. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
5. Bake for 12-15 minutes, or until edges are golden brown. Tip: Cookies will firm up as they cool, so don’t overbake.
6. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Ready to enjoy, these cookies are chewy with a hint of spice from the cinnamon. Serve them warm with a dollop of yogurt for a delightful breakfast twist.

Banana Oatmeal Cookies

Simple banana oatmeal cookies are a quick, healthy snack. They’re perfect for breakfast or a midday energy boost.

Ingredients

• 2 ripe bananas (the spottier, the sweeter)
• 1.5 cups rolled oats (not instant)
• 1/4 cup almond butter (or any nut butter)
• 1/2 tsp cinnamon (adjust to taste)
• 1/4 cup dark chocolate chips (optional)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mash bananas until smooth.
3. Add almond butter and cinnamon to bananas. Mix well.
4. Fold in oats and chocolate chips until fully incorporated.
5. Drop tablespoon-sized portions of dough onto the baking sheet. Flatten slightly with the back of a spoon.
6. Bake for 15 minutes, or until edges are golden brown.
7. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Ultra soft and chewy, these cookies pack a sweet banana flavor with a hint of cinnamon. Try them warm with a drizzle of honey for extra indulgence.

Coconut Sugar Oatmeal Cookies

Get ready to bake a batch of comforting cookies that blend the warmth of oatmeal with the subtle sweetness of coconut sugar. These cookies are perfect for a quick snack or a sweet treat any time of day.

Ingredients

• 1 cup rolled oats (old-fashioned, not instant)
• 1/2 cup coconut sugar (packed, for deeper flavor)
• 1/2 cup unsalted butter (softened, or coconut oil for a vegan option)
• 1 large egg (room temperature)
• 1 tsp vanilla extract (pure, for best flavor)
• 1/2 tsp baking soda (helps cookies rise)
• 1/4 tsp salt (enhances sweetness)
• 1/2 cup all-purpose flour (spooned and leveled)

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and coconut sugar until light and fluffy, about 2 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together oats, flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Do not overmix to keep cookies tender.
6. Scoop dough by tablespoonfuls onto the prepared baking sheet, spacing 2 inches apart.
7. Bake for 10-12 minutes, or until edges are golden but centers are still soft. Tip: Cookies will firm up as they cool.
8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Tip: For chewier cookies, slightly underbake.

Ultimate comfort in every bite, these cookies boast a chewy texture with a caramel-like sweetness from the coconut sugar. Serve them warm with a glass of cold milk or crumble over yogurt for a delightful breakfast twist.

Vanilla Almond Oatmeal Cookies

Warm up your mornings with these Vanilla Almond Oatmeal Cookies, a perfect blend of crunchy and chewy textures.

Ingredients

• 1 cup rolled oats (not instant)
• 1/2 cup almond flour (for a nutty flavor)
• 1/4 cup unsalted butter, melted (or coconut oil for a vegan option)
• 1/4 cup maple syrup (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for best flavor)
• 1/4 tsp salt (enhances flavors)
• 1/4 cup sliced almonds (for crunch)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix oats, almond flour, and salt.
3. Add melted butter, maple syrup, and vanilla extract to the dry ingredients. Stir until well combined.
4. Fold in sliced almonds gently to distribute evenly.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Flatten each cookie slightly with the back of a spoon for even baking.
7. Bake for 12-15 minutes, or until edges are golden brown.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Rich in flavor, these cookies offer a delightful crunch from the almonds and a chewy center. Serve them with a dollop of almond butter for an extra nutty experience.

Pumpkin Spice Oatmeal Cookies

These pumpkin spice oatmeal cookies are a cozy fall treat that’s easy to make and packed with warm flavors. They’re perfect for breakfast or a snack.

Ingredients

– 1 cup rolled oats (old-fashioned, not instant)
– 1 cup all-purpose flour (spooned and leveled)
– 1/2 cup unsalted butter, softened (or coconut oil for a dairy-free option)
– 1/2 cup brown sugar, packed (light or dark)
– 1/4 cup granulated sugar
– 1 large egg (room temperature for best results)
– 1/2 cup pumpkin puree (not pumpkin pie filling)
– 1 tsp vanilla extract
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp pumpkin pie spice (or make your own with cinnamon, nutmeg, ginger, and cloves)
– 1/2 cup raisins or chocolate chips (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
3. In a large bowl, beat butter and sugars until creamy. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. Add egg, pumpkin puree, and vanilla to the butter mixture. Mix until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to tough cookies.
6. Stir in oats and optional raisins or chocolate chips.
7. Drop dough by rounded tablespoons onto the prepared baking sheet, spacing 2 inches apart.
8. Bake for 10-12 minutes, or until edges are lightly golden. Tip: Cookies will look soft but will firm up as they cool.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Out of the oven, these cookies are soft and chewy with a hint of spice. Enjoy them warm with a glass of milk or crumbled over yogurt for a breakfast twist.

Chocolate Chip Oatmeal Cookies Without Brown Sugar

Kick off your baking session with these chocolate chip oatmeal cookies, a no-brown-sugar twist on the classic that doesn’t skimp on flavor or texture.

Ingredients

• 1 cup unsalted butter, softened (or margarine for a dairy-free option)
• 1 cup granulated sugar (adjust to taste)
• 2 large eggs, room temperature
• 1 tsp vanilla extract (pure for best flavor)
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp salt (fine sea salt preferred)
• 3 cups old-fashioned oats (not instant)
• 2 cups semi-sweet chocolate chips (or dark for richer taste)

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together butter and granulated sugar until light and fluffy, about 2 minutes.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to butter mixture.
5. Fold in oats and chocolate chips until just combined. Do not overmix.
6. Drop by rounded tablespoon onto prepared baking sheets, spacing 2 inches apart.
7. Bake for 10-12 minutes, or until edges are golden but centers are still soft.
8. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Now relish cookies that are chewy with a slight crunch, packed with chocolate in every bite. Try sandwiching them with vanilla ice cream for an indulgent treat.

Peanut Butter Oatmeal Cookies

Fans of peanut butter will adore these easy-to-make cookies. They’re perfect for a quick snack or a sweet treat any time of day.

Ingredients

• 1 cup creamy peanut butter (use natural for a healthier option)
• 1/2 cup granulated sugar (adjust to taste)
• 1 large egg
• 1/2 cup rolled oats (quick oats work too)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix peanut butter and sugar until smooth.
3. Beat in the egg and vanilla extract until well combined.
4. Stir in oats, baking soda, and salt until evenly distributed.
5. Roll dough into 1-inch balls and place on prepared baking sheet. Flatten slightly with a fork.
6. Bake for 10-12 minutes, until edges are golden. Let cool on sheet for 5 minutes before transferring to a wire rack.

Unexpectedly chewy with a crisp edge, these cookies pack a peanutty punch. Try sandwiching them with vanilla ice cream for an indulgent dessert.

Cinnamon Raisin Oatmeal Cookies

Kickstart your morning or satisfy your sweet tooth with these hearty cinnamon raisin oatmeal cookies. Perfectly spiced and chewy, they’re a crowd-pleaser any time of day.

Ingredients

• 1 cup rolled oats (not instant)
• 1 cup all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon (adjust to taste)
• 1/2 cup unsalted butter, softened (or margarine)
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup raisins (soak in warm water for 10 minutes if too dry)

Instructions

1. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together oats, flour, baking soda, salt, and cinnamon.
3. In a large bowl, beat butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
4. Beat in egg and vanilla until combined.
5. Gradually add dry ingredients to wet ingredients, mixing just until incorporated.
6. Fold in raisins. Dough will be thick.
7. Drop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, or until edges are golden but centers are still soft.
9. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Fresh from the oven, these cookies boast a soft center with a slightly crisp edge. Enjoy them with a glass of cold milk or crumble over yogurt for a breakfast twist.

Blueberry Oatmeal Cookies

Let’s bake Blueberry Oatmeal Cookies that are chewy, fruity, and perfect for any time of the day.

Ingredients

• 1 cup rolled oats (not instant)
• 1 cup all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened (or coconut oil for a vegan option)
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg (or flax egg for vegan)
• 1 tsp vanilla extract
• 1 cup fresh blueberries (or frozen, do not thaw)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together oats, flour, baking soda, and salt.
3. In a large bowl, beat butter and sugars until creamy, about 2 minutes. Tip: Scrape down the sides for even mixing.
4. Add egg and vanilla to the butter mixture. Beat until combined.
5. Gradually add the dry ingredients to the wet, mixing just until incorporated. Tip: Overmixing leads to tough cookies.
6. Gently fold in blueberries. Tip: Coat blueberries in a bit of flour to prevent sinking.
7. Drop dough by rounded tablespoons onto the prepared sheet, spacing 2 inches apart.
8. Bake for 12-14 minutes, until edges are golden but centers are soft.
9. Cool on the sheet for 5 minutes, then transfer to a wire rack.

Now these cookies offer a delightful contrast of chewy oats and bursts of juicy blueberries. Serve them warm with a drizzle of honey or alongside your morning coffee for an extra treat.

Lemon Zest Oatmeal Cookies

Fancy a twist on the classic oatmeal cookie? These Lemon Zest Oatmeal Cookies bring a bright, citrusy punch to your baking routine. Perfect for those who love a tangy-sweet treat.

Ingredients

– 1 cup unsalted butter, softened (or margarine for a dairy-free option)
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 3 cups old-fashioned oats
– Zest of 2 lemons (about 2 tbsp, finely grated)
– 1 tbsp lemon juice (freshly squeezed for best flavor)

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the butter mixture.
5. Fold in oats, lemon zest, and lemon juice until just combined. Do not overmix.
6. Drop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
7. Bake for 10-12 minutes, or until edges are golden but centers are still soft.
8. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Zesty and chewy, these cookies offer a refreshing take on oatmeal cookies. Serve with a dollop of lemon curd for an extra citrus kick or enjoy with a cup of tea for a cozy treat.

Almond Butter Oatmeal Cookies

Unbelievably easy to make, these Almond Butter Oatmeal Cookies are a perfect blend of chewy and crunchy. They’re a hit for breakfast or as a snack, packed with protein and fiber.

Ingredients

– 1 cup almond butter (creamy or crunchy)
– 1/2 cup brown sugar (packed, adjust to sweetness preference)
– 1 large egg (room temperature for better mixing)
– 1 tsp vanilla extract (pure for best flavor)
– 1 cup old-fashioned oats (not instant, for texture)
– 1/2 tsp baking soda (helps cookies rise)
– 1/4 tsp salt (enhances flavors)
– 1/2 cup dark chocolate chips (optional, for extra richness)

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix almond butter and brown sugar until smooth. Tip: Use a hand mixer for easier blending.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Stir in oats, baking soda, and salt until just combined. Tip: Fold in chocolate chips now if using.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Flatten each ball slightly with the back of a spoon. Tip: Wet the spoon to prevent sticking.
7. Bake for 10-12 minutes, until edges are golden but centers are still soft.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Enjoy these cookies warm for a gooey center or cool completely for a crispier bite. They pair wonderfully with a glass of cold almond milk or as a base for ice cream sandwiches.

Spiced Oatmeal Cookies

Baking these Spiced Oatmeal Cookies fills your kitchen with warmth and aroma. Perfect for a cozy afternoon or a quick snack.

Ingredients

• 1 cup rolled oats (old-fashioned, not instant)
• 1/2 cup unsalted butter, softened (or margarine for a dairy-free option)
• 1/2 cup brown sugar, packed (light or dark)
• 1/4 cup granulated sugar
• 1 large egg (room temperature for better mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 3/4 cup all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon (add more for extra spice)
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the rolled oats until evenly distributed throughout the dough.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but centers are still soft.
9. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Lightly spiced with a chewy texture, these cookies are a hit. Serve them with a glass of cold milk or crumble over vanilla ice cream for a delightful dessert.

Orange Cranberry Oatmeal Cookies

Rustling up a batch of these cookies combines the tangy zest of cranberries with the sweet warmth of orange, all nestled in a hearty oatmeal base. Perfect for a quick breakfast or a midday snack, they’re as nutritious as they are delicious.

Ingredients

– 1 cup rolled oats (not instant)
– 1/2 cup dried cranberries (chopped if large)
– 1 tbsp orange zest (from about 1 large orange)
– 1/2 cup unsalted butter, softened (or coconut oil for a vegan option)
– 1/2 cup brown sugar (packed)
– 1 large egg (or flax egg for vegan)
– 1 tsp vanilla extract
– 1 cup all-purpose flour (spooned and leveled)
– 1/2 tsp baking soda
– 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and brown sugar until light and fluffy, about 2 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet, mixing until just combined.
6. Fold in the oats, cranberries, and orange zest until evenly distributed.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but centers are still soft.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Vibrant with citrus and dotted with juicy cranberries, these cookies offer a chewy texture with a slight crunch from the oats. Serve them warm with a glass of cold milk or crumble over yogurt for a breakfast twist.

Double Chocolate Oatmeal Cookies Without Brown Sugar

Craving something sweet but want to keep it simple? These double chocolate oatmeal cookies skip the brown sugar without sacrificing flavor.

Ingredients

• 1 cup rolled oats (not instant)
• 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 1/2 cup granulated sugar (adjust to taste)
• 1 large egg (room temperature for best results)
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour (spooned and leveled)
• 1/4 cup cocoa powder (unsweetened)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips (dark or milk, your choice)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix melted butter and sugar until well combined.
3. Add egg and vanilla extract to the butter mixture. Stir until smooth.
4. In another bowl, whisk together oats, flour, cocoa powder, baking soda, and salt.
5. Gradually add dry ingredients to wet ingredients, mixing just until combined.
6. Fold in chocolate chips. Do not overmix.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until edges are set but centers are still soft.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Ultra chewy with a rich chocolate flavor, these cookies are perfect with a glass of cold milk. Try sandwiching them with vanilla ice cream for an indulgent treat.

Conclusion

Just like that, we’ve shared 17 scrumptious oatmeal cookie recipes that skip the brown sugar but keep all the flavor! Whether you’re out of brown sugar or just looking for a new twist on a classic, there’s a recipe here for you. We’d love to hear which one becomes your favorite—drop us a comment below and don’t forget to share the love on Pinterest. Happy baking!

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