Oatmeal Chocolate Chip Cookies

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Oatmeal Chocolate Chip Cookie recipe

I was given a task by my mom.

“Make oatmeal cookies. Crunchy ones”. So that is just what I did.

The tricky bit is that most cookies get crunchy through the use of butter and copious amounts of sugar. That, of course, is not an option here. Butter- sure, if you love it, it’s organic and part of the way you live. But copious amounts of sugar- eck. That’ll be a sure trip down the sugar crash roller coaster. And like always, I wanted the cookies lean and clean which means no processed oils, vegan margarines, shortening or other junk.

The other challenge- I wanted these to taste like cookies.

See us nutritionists, we have a tendency to turn cookies into round, flat brick-like-granola-breakfast-bars. It’s easy to let this happen as we add more and more goodness into them. This is a bit of an occupational hazard and the surest way to make the cleanest food taste too healthy for the folks going through their transition to real food. A cookies is a cookie and needs to taste like a cookie!

Chocolate Chip Oatmeal Cookie

This batch of cookies, makes the absolute perfect transition if you ask me. Right after I baked them, I posted the recipe to instagram with the above picture and straight away, people started declaring that they had everything in their pantry to make them, started baking, and posting their own photos.

P.S. These babies also happen to be gluten-free, dairy-free and vegan friendly. That’s right!

Oatmeal Chocolate chip cookies

The consensus: WINNER! Shazaam. I LOVE when I make a winner on the first go.

I would love to see you bake up a batch! Let me know how you shazaam yours up and post your pics on pinterest or instagram and make sure to tag me (@meghantelpner). Or if you prefer, send me a sample. Okay… maybe that’s just wishful thinking.

Happy baking!

I’m baking up a batch of these #glutenfree oatmeal cookies via @MeghanTelpner #recipe

Gluten-Free Vegan Oatmeal Chocolate Chip Cookies

1/2 cup coconut oil, softened
1/2 cup coconut sugar
2 tbsp maple syrup
1 tsp vanilla
1 serving chia paste* (or 1 egg)
1/2 cup brown rice flour
1/4 buckwheat flour (or spelt if gluten isn’t a problem)
1 cup gluten-free oats
1tbsp arrowroot starch
1/4 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips
1/4 cup chopped pecans

 *Chia Paste- 1tbsp chia seeds, ground, mixed with 1/4 cup warm water. (Click here for video instructions)

 Note: I invite you to swap the chocolate chips and pecans for your fave cookie additions. Coconut flakes, goji berries, apricots, currants, cacao nibs- you name it, it goes. Just no store-bought fluorescent candy coated chocolates, okay?

  • Preheat oven to 350 
  • Mix together coconut oil, sugar maple syrup, vanilla and chia paste.
  • In a separate bowl, mix flour, oats baking soda and salt.
  • Stir in chocolate chips and pecans.
  • Using 1-2 tbsp of mixture, form into balls and flattery slightly and place in parchment lined cookie sheet.
  • Bake for about 15 minutes, until golden.

Makes about 16 cookies.


 

16 Responses to “Oatmeal Chocolate Chip Cookies”

  1. Elizabeth Spevack

    #

    These look so good! And so healthy too. Thank you.

    Reply
  2. Christa @ Edible Balance

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    Oh man, I’d be in the kitchen making these right now if I could eat them! Great looking ingredient list, YUM!

    Reply
  3. Cheryl Parrish

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    Hi Meghan. Your recipe look sooo good, so I tried it today. I am not sure if you have tried the recipe using an egg versus the chia paste…. Totally different look, the cookies are super thin but really delicious…light and crispy. I will definitely make them again :)

    Reply
    • Jacqueline

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      Oh I’m so glad you wrote this! I made them twice with chia paste; they came out thick and chunky. Then I made them with an egg but also changed up the flour, and they turned out exactly as you described. So now I know it was the egg. From now on, chia paste!

      Reply
  4. Ann

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    Just made them….a double batch, because I knew they would be delicious….and of course they are delicious….yum, thanks for yet another no fail nutritious treat. Now I am cooling them and will share with my neighbours.

    Reply
    • Meghan Telpner

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      Yes! Better share. We have no neighbours up at the cottage so we ate them all! And then made more and ate those too. Dangerous to have around :)

      Reply
  5. Helene Diesbourg

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    Meghan, just made the cookies, really tasty. Didn’t have arrowroot starch used corn starch instead. I can.t wait to find the arrowroot starch

    Reply
  6. Libby

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    Just made these and they are amazing. My mixture ended up rather running, so I just added extra flour (maybe because I used barley flour instead brown rice flour). And they look rather different to yours – probably because of the runny mixture. But they tasted fabulous. Just like an unhealthy cookie. I’m sure I could fool anyone with these. So glad to have a healthy replacement for the often requested choc chip cookie :-).

    Reply
    • Meghan Telpner

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      I’m not sure. My mom made them and hers were really crumbly. I have made them 3 times and were perfect every time. :) Go figure!

      Reply
  7. Libby

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    Oh, I think I might have worked out what I did “wrong”. I melted the coconut oil instead of softening it!!!!!

    Reply
  8. Aline

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    Meghan, is arrowroot flour the same as arrowroot starch ? I can’t get coconut sugar can you suggest a substitute.

    Reply
  9. Miss_Bellatrix

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    Meghan, I made these cookies the other day and they turned out AWESOME! My husband LOVES them and I think I’ll definitely be making more of them. When I made them, they were a little crumbly but they still turned out great.

    Reply
  10. caroline

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    Just had to let you know that your oatmeal chocolate chip cookies are the best I have ever tasted – ever!! As I didn’t have any coconut oil or sugar on hand I used demerara brown sugar (a little less than called for), and used unsalted butter, and I roasted the pecans before adding to the recipe. Oh yeah – I didn’t have any chia seeds on hand except I did have the cereal called “Holy Crap its Good – Skinny B” — so I substituted that as it contains a good portion of chia seeds plus other seeds.
    Thanks for a great recipe – this is the only chocolate chip recipe I will ever use from now on – I love the idea of using maple syrup in the recipe!

    Reply
  11. Allison

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    Hello Meghan,

    I baked these cookies for a workplace fundraiser for our local Humane Society, and they were a huge hit! I had a few people asking for the recipe so I sent them your way! I made the cookies a bit larger and only baked them for about 8 minutes to keep them moist and chewy. Also for nut allergy concerns in the office, I left out the pecans. Any suggestions for alternatives to gluten free rolled oats? They’re quite pricey to buy and regular rolled oats are considered to contain trace gluten. Quinoa flakes maybe?

    Thanks for this awesome recipe!

    Reply

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