Chocolate Chip Oatmeal Cookies

Looking at my current recipes you would think I'm only into baked treats.... but I promise I love veggie packed dishes as well! My plan is to come out with lots more as the New Year begins! For now.... another baked treat coming at ya! Chocolate chip oatmeal cookies! I made these with my then boyfriend, now fiancé and we both loved the outcome! I like storing these in the freezer and enjoying them frozen... they are extra delicious this way!

 These are made with simple ingredients you very well could have sitting around the house, making them super convenient to make! They take me back to being a kid and enjoying the store bought oatmeal cookies. However now, they contain ingredients that I feel GOOD about eating! 

Chocolate Chip Oatmeal Cookies

Makes: 20-30 cookies

INGREDIENTS

Dry Ingredients

1 ½ cups gluten free oat flour ( Can make your own by grinding oats in a foot processor until flour like consistency)

½ cup gluten free rolled oats

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

Wet Ingredients

¼ cup melted coconut oil

2 tbsp sunflower seed butter 

¼ cup coconut sugar

¼ cup pure maple syrup

2 eggs  (OR 2 flax eggs by combining 2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 minutes)

1 teaspoon pure vanilla extract

Add-in Ingredients

1 cup chocolate chips

Optional Topping

¼ cup chocolate chips

Instructions: 

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Line a cookie sheet with parchment paper. 
  3. In a medium sized bowl combine the dry ingredients.
  4. In a separate bowl combine all the wet ingredients.
  5. Add the dry ingredients to the wet. 
  6. Mix in the chocolate chips. 
  7. Scoop about 2 Tbsp. of cookie dough onto parchment lined baking sheet. 
  8. Use a fork to flatten cookies into a round disk. 
  9. Optional: press additional chocolate chips into the tops of the cookies. 
  10. Bake for 8-12 minutes. Remove from cookie sheet to baking rack and let cool completely. 
  11. Store in an airtight container in the refrigerator for up to 1 week, or freezer for 1-2 month 

If you give this recipe a try I'd love to see! Take a picture, tag @Fare_Toned and use the hashtag #Faretoned on Instagram! 

Kelsey DuBoisComment