The perfect oatmeal chocolate chip cookie is hard to come by, but these have it all! I've perfected this recipe so it has an amazing taste, texture, and chocolate-to-cookie ratio:)
These cookies have had such a history. For the past 2 weeks, my kitchen has been oatmeal chocolate chip cookie central, first I was distracted and forgot the sugar (they were also wayyy to dry), then I made them way too thin (good but not the texture I was looking for), then I made them way too thick (ya know when you have to squish them down when they come out of the oven) and now... they are perfect!
THE RECIPE yields: 15-18 cookies
prep time: 10 minutes
cook time: 10 minutes
total time (including cooling): 25 minutes
Ingredients:
1 flax egg (1 tbsp ground flax & 2.5 tbsp water, mix, and let sit for 15 minutes)
1/4 cup melted coconut oil
1 tsp vanilla
1/3 cup coconut sugar
1/4 cup maple syrup
1 cup gf oat flour (1 cup blended gf oats)
3/4 cup gf oats
3-4 tbsp coconut flour
1 tsp baking soda
1 tsp salt
1/2 cup chocolate chips
Ingredients:
1. Prepare your flax egg and preheat oven to 350 F and line or grease 2 baking sheets, set aside
2. In a large bowl, mix together the flax egg, coconut oil, vanilla, coconut sugar and maple syrup
3. Then add in the oat flour, gf oats, coconut flour, baking soda, and salt. Then stir in the chocolate chips
4. Place the dough onto the baking sheet in small/medium balls, bake in the oven for 11-12 minutes, let cool for 10, and enjoy!
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