Oatmeal Chocolate Chip Cookies

1.) Although this cookie has quite a few ingredients, it’s really quite simple to make.

2.) Start by creaming your softened butter with your sugar, coconut sugar, and maple syrup. Mix until the sugar and butter become one, and mixture has become slightly whipped (airy and light).

3.) Add in your eggs and vanilla, and mix well. If the mixture becomes “broken” and grainy (as pictured above), don’t worry about it! It will all come together fine once you add flour.

4.) Add your flours, baking powder, and baking soda and mix well until combined. Then stir in your oats and chocolate chips.

5.) Line a few baking sheets with parchment paper. Scoop even balls of dough (about a quarter cup of dough per cookie) onto the cookie sheets, about 2 inches apart. Sprinkle a touch of sea salt onto each ball of dough. Bake the cookies for 15-18 minutes at 350 degrees. (My magic number has been 17 minutes.)

6.) Eat up!

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Oatmeal Chocolate Chip Cookies (Total Time: 35 minutes, Serves: 12-14)

I wouldn’t put these cookies under the “healthy” category, but, I would definitely put them under the delicious and addictive category. While they are gluten free and dairy free (if you use vegan butter and chocolate chips) they are still very sweet and buttery and salty. YUM! The almond flour, in my opinion, adds a really nice texture and nuttiness that you can’t find in your basic chocolate chip cookie. I really don’t have a whole lot to say about these guys; they’re just really yummy and probably won’t last too long! Oh, and they would also probably make great cookies for ice cream sandwiches.

Ingredients*

1 stick of softened vegan butter (or regular butter if you eat that)

1/4 cup sugar

1/4 cup maple syrup

1/4 cup coconut sugar

1 tsp vanilla

1 egg

3/4 tsp baking powder

1/4 tsp baking soda

3/4 cup gluten free all purpose flour

2/3 cup almond flour

1/3 cup oats

1/3 to 1/2 cup dark chocolate chips

1/3 cup peanuts (optional)

sea salt for sprinkling (My favorite is Maldon Sea Salt)

Directions

1: Start by creaming together your butter, sugar, maple syrup, and coconut sugar in a bowl. This is easiest with an electric mixer, but you can do this by hand as well. (#gainz)

2: Next, add in your egg and vanilla and mix well. If the mixture looks broken or grainy, don’t be concerned, it’s fine.

3: Add in your gluten free and almond flour as well as your baking soda and powder. Mix well until combined and a cookie dough texture forms.

4: Stir in your oats and chocolate chips.

5: Scoop 1/4 cup sized balls of dough onto a parchment lined baking sheet. Sprinkle a touch of sea salt on each ball of dough. (Not a heaping handful of salt, just a pinch!) Drop each ball of dough about 2 inches apart. Bake for 15-18 minutes at 350 degrees.

6: Remove the cookies from the oven and allow them to cool, then eat up!

*Note About The Ingredients

If you’re like F this gluten free and vegan stuff, you can totally sub in regular butter for vegan butter, and regular flour for gluten free flour. If you also don’t have the 3 types of sugar that I call for, you could sub in brown sugar for coconut sugar, and honey for maple syrup. Forewarning, I haven’t actually tried any of these substitutions, but I can guarantee they will make you a pretty good cookie; maybe not as good as the original recipe, but still good.