These Oatmeal Chocolate Chip Cookies are gooey in the center with crispy edges and big chocolate chunks, just as the best cookies are! These delicious cookies are gluten-free, refined sugar free, and vegan.
Hi friends, happy Monday! As I’m writing this, I’m sitting in the coffee shop right by my apartment…but when you’re reading this, I’ll be floating on a catamaran in the Caribbean, hopefully soaking up some rays 😎 the forecast says it’s supposed to rain, but I’m hoping it changes it’s mind and we end up with sun all week long.
I’m going with my mom’s whole family and we’re piling on a big boat for the week to float around, hang out and enjoy each other’s company, and soak up our beaaautiful surroundings.
I’m going to be gone for the whole week, so don’t mind me if I’m late responding to comments or social media…I do believe I’ll have Wifi on the boat, but let’s be honest; I’m not going to want to be sitting and staring at my phone when I could be sitting and staring at clear blue waters and sandy beaches.
I’ll stop making you jealous with talks of sunshine and sand, and instead talk about the most important matter at hand: oatmeal chocolate chip cookies.
My lifelong best friend Paige was at my apartment a few weeks back, on break from law school, helping me with a shoot (and helping me drink the results) and hanging out.
Oatmeal chocolate chip cookies have been her lifelong favorite, and when I asked her for recommendations and she said those, I did a quick brain scan and was surprised to realize I have no gluten-free oatmeal cookies on here. That, my friends, is a tragedy that needed to be rectified ASAP.
I got to work, and ended up adapting the new coconut flour chocolate chip cookie recipe that I recently posted into an oatmeal chocolate chip version because I loved them so much. This version obviously isn’t paleo because of the oats, but it is gluten-free, refined sugar free, and vegan.
Almond butter acts as part of the base, and I think it’s that addition of almond butter that helps these cookies stay so soft and gooey, unlike so many cookies recipes that use coconut flour. In fact, the first time I tested this recipe they were too gooey, I ended up having to add a bit more coconut flour to the recipe so they’d hold together better.
As always, I kept my chocolate chunks giant and super dark. Since my Whole30, my sweet tooth has been less rampant, so I’ve been using 72% or 80% dark chocolate instead of semi-sweet. If you prefer things less sweet too, I’d keep the chocolate dark, and you could even cut down the sugar a bit if your tastebuds prefer.
These oatmeal chocolate chip cookies couldn’t be easier – they come together SO quickly in with just a bowl and a spoon, and there’s no refrigeration required before baking them up. Always a cookie win! Hope you enjoy :)
Remember to #bakerita if you try the recipe!
- ¼ cup virgin coconut oil, room temperature
- ⅓ cup almond butter (can also use any nut butter of choice, or sunflower seed butter or tahini for a nut-free option)
- ⅔ cup coconut sugar
- 2 flax eggs (2 tablespoons flax meal + 6 tablespoons water - whisk them together and let sit for 5 minutes to gel)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda (use ¼ teaspoon if using sunflower seed butter - helps prevent the cookies from turning green when they cool!)
- ½ teaspoon salt
- ⅓ cup (43g) coconut flour
- ½ cup gluten-free rolled oats
- ⅔ cup (4 oz.) chopped dark chocolate (make your own chocolate to keep 100% Paleo)
- Flaky sea salt, to sprinkle on top (optional)
- Preheat the oven to 350ºF and line a cookie sheet with parchment paper.
- In a bowl or stand mixer, beat together the coconut oil, nut butter, and coconut sugar until smooth. Add the flax eggs and vanilla and mix until smooth.
- Add the baking soda, salt, coconut flour, and rolled oats to the wet ingredients. Mix until well incorporated. Fold in the chopped dark chocolate.
- Use a cookie scoop to form cookies and place 2” apart on the prepared baking sheet. Press down slightly to flatten - note that the cookies won’t spread very much, so press them down to the thickness you prefer. Sprinkle with a bit of flaky sea salt if desired. Bake for 10 minutes or golden brown around the edges.
- Let cool for 5 minutes on the cookie sheet and then move to a cooling rack to cool completely. Enjoy!