A few months ago, I  had a craving for a traditional oatmeal chocolate chip cookie. This recipe fits the bill AND it is healthier than your average oatmeal cookie. I LOVE oatmeal cookies, muffins, baked oatmeal, everything oat! I’ve been really craving a cookie that takes me back to my childhood, whether it was something my mom made, a friend’s mom, or from my school lunch, since I haven’t been able to visit home in over a year and a half. These really are THE best oatmeal chocolate chip cookies. You won’t want to sleep on these.

These cookies are sweetened only with a small amount of coconut sugar, keeping them free of refined sugars! They are also gluten, nut and dairy-free. However, if you aren’t concerned about refined sugars and don’t have any issues with gluten or dairy, this recipe can easily be modified with staple ingredients such as butter and all purpose flour using the same measurements.

Now, I used coconut oil for these cookies, because we really enjoy baking with it. However, butter or ghee will work just fine as well! If you have any issues with gluten, make sure that your oats are certified gluten-free, meaning they haven’t come into contact with any gluten during their packaging/processing.

For most of my recipes, I indicate they are fast and easy, and this is no exception. There isn’t a lot of time around here to spend on difficult recipes right now. For being stuck in the house all of the time, you’d think we’d have a lot more free time than we do, but school, work, and a puppy all keep us very busy!

What do I need to make these oatmeal chocolate chip cookies?

• 1:1 gluten-free flour
• Gluten-free old fashioned rolled oats (NOT quick oats!)
• Baking soda
• Sea salt
• Coconut sugar
• Chocolate chips or chunks – we use Enjoy Life chocolate chips to keep the cookies dairy-free
• Coconut oil, ghee, or butter – make sure to use refined coconut oil if you’re looking to avoid any coconut flavor in these cookies!
• Eggs
• Vanilla
• Molasses
• Cinnamon

Looking for more cookie recipes?

• Almond butter cookies
• Lemon coconut macaroons
• Chocolate orange cookies

Ingredients:

• 1 1/2 cups of 1:1 gluten-free baking flour
• 2 1/2 cups of gluten-free old fashioned rolled oats
• 1 teaspoon of baking soda
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of sea salt
• 1/2 cup of coconut sugar
• 12 tablespoons of coconut oil – room temperature but solid
• 2 eggs – make sure these are room temperature if using coconut oil
• 1 teaspoon of vanilla
• 1 tablespoon of molasses

Instructions:

Step 5:

Place the balls of dough onto one of the prepared baking sheets. The cookies will not spread out too much in the oven, so using your palm, flatten each ball slightly. Place the baking sheet in the freezer for 15 minutes until they are firm. While the dough chills, preheat the oven to 350 degrees.

Step 6:

Once finished chilling, make sure the balls of dough are 2 inches apart. Bake the cookies for 10-12 minutes, or until they edges and tops of the cookies are lightly golden. Allow cookies to cool on the baking sheet for 10 minutes before removing to a wire cooling rack. Enjoy!

Notes:

1. I have not tried any other flours for use in this recipe
2. Letting the dough chill on the pan for 15 minutes makes sure you don’t end up with completely flat cookies
3. Cookies can be stored in an air-tight container at room temperature for up to a week

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