Gluten-Free Vegan Oatmeal Chocolate Chip Cookies
Healthy oatmeal chocolate chip cookies that will be your new favorite! Loaded with extra chocolate chunks and perfectly crispy edges and chewy texture. These cookies are made with coconut flour, and they're vegan, gluten-free, and refined sugar-free!
Servings 12 cookies
Equipment
Ingredients
- ¼ cup virgin coconut oil room temperature
- ⅓ cup almond butter sub any nut butter of choice, or tahini for a nut-free option, see Notes
- ⅔ cup coconut sugar
- 2 flax eggs see Notes
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup 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 optional for sprinkling on top
Instructions
- 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 completely on the cookie sheet. Enjoy!
Notes
To make flax eggs: mix 2 tablespoons flax meal + 6 tablespoons water - whisk them together and let sit for 5 minutes to gel)
Nut-Free Options: Can substitute tahini or sunflower seed butter. If using sunflower seed butter, use 1/4 tsp. of baking soda instead of 1/2 tsp. to prevent green cookies.
