You guys, these cookies are insanely good. Like so good I had to give them away and store them in a cupboard because if I walked past them on the counter I had absolutely no self control. They are soft and chewy and with just the right amount of chocolate. Thank goodness I ran out of gluten free oats or else I’d have “tested” this recipe about 5 more times. I’d love to blame it on pregnancy hormones but really these are just that good.
We use coconut oil and butter in this recipe. You’ll need to melt the coconut oil but let the butter soften to room temperature on it’s own. Let the coconut oil cool to just barely room temperature after you melt. Once you’ve made your dough put it in the fridge for 30-60 minutes to allow the coconut oil to firm up again. Bake them up and enjoy!
Happy Cooking!
Gluten Free Oatmeal Chocolate Chip Cookies
Ingredients
- 1 3/4 cup almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup coconut sugar
- 1/4 cup butter, softened
- 1/4 cup coconut oil, melted and cooled
- 2 large eggs
- 2 TBSP unsweetened vanilla almond milk
- 2 tsp vanilla extract
- 2 1/4 cups gluten free oats
- 2 cups (one package) dark chocolate chips
Instructions
- In a medium bowl whisk together flour, baking soda, and salt. Set aside
- In a large bowl use an electric mixer to combine butter, sugar, and coconut oil until creamy
- Add eggs and mix to combine
- Add milk and vanilla and mix to combine
- gradually add in the flour mixture, scraping down the sides of the bowl as needed
- Using a rubber spatula, mix in the oats and chocolate chips
- Cover bowl and place in the refrigerator for 30 minutes-1 hour to allow for dough to chill
- Preheat oven to 375 and line a baking sheet with parchment paper
- Using a cookie scoop or spoon, scoop out your dough and roll into roughly 1 1/2 inch balls
- Place in the oven and cook for 10-12 minutes. Bottoms and sides should be browned and the tops should be set. Remove to a wire rack to cool
- Repeat the final two steps until all cookies are baked
- Enjoy!
