There are few things better than a warm oatmeal chocolate chip cookie.
Growing up my nana used to make giant oatmeal chocolate chip cookies for us. Pretty sure I ate enough for my whole family on those visits, but then again, who wouldn’t?!
The other night I started craving these cookies. Even though I still can’t really eat them because of my current stomach issues, I decided to use my burst of energy to try them out.
Except instead of making my nana’s I used almond flour and coconut sugar, leaving out the ingredients that would otherwise hurt my stomach.
Gluten-Free Oatmeal Chocolate Chip Cookies
You might mistake them for the "real" thing
- 1 1/4 cup almond flour
- 1 1/2 cup oats
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 cup coconut sugar
- 1 egg
- 1/2 cup softened grass-fed butter
- 1/2 tbsp vanilla extract
- 1/2 chocolate chips
Preheat oven to 350F.
Add together the dry ingredients in one bowl, and add the wet ingredients in another.
Beat the wet ingredients for 2-3 minutes or until appearing fluffy.
Slowly add in the dry ingredients to the wet, then fold in the chocolate chips.
Place on a baking tray and bake for 10-12 minutes.
Serve warm and enjoy!
These cookies were a hit in my household. My mom, dad, and boyfriend all tried them and loved them! It was a slight surprise because my dad doesn’t normally like any of my “healthy” recreations.
My mom is obsessed with them, and while she tends to love everything I make for her, these cookies were extra special.
Just like her – you probably will wonder how these cookies aren’t the real deal!
As always, let me know if you give these cookies a try! I hope you love them as much as my family and I did. Make sure to tag me on Instagram, or send me a message to let me know if you do!
P.S. If you enjoyed these cookies make sure to try out my chocolate-coated cookie dough bites here!