These are not your mother’s oatmeal chocolate chip cookies! (sorry, Mom). Our vegan, gluten-free treat is scrumptious, sweet, and nourishing, without the use of butter or other animal products.

For our recipe, we used coconut oil, oat flour, coconut sugar, and vegan, dark chocolate chips. The result was a cookie that melts in your mouth and feels great in your tummy. You’ll return to the bowl again and again for just one more, until finally your cookies will be gone. Then it will be time to make some more…..

DRY INGREDIENTS

1 cup gluten-free rolled oats
1 cup oat flour (if you don’t have any on hand, dump a cup of uncooked oatmeal into your blender and whirl it until it’s flour!)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt

WET INGREDIENTS

1/4 cup plus 2 tablespoons melted coconut oil
1/4 cup coconut sugar
1/4 cup pure maple syrup (not pancake syrup!)
2 flax eggs (each flax egg is 1 tablespoon ground flax with 3 tablespoons water, whisked together. Allow mixture to sit for 15 minutes before using).
1 teaspoon pure vanilla extract

ADD-IN INGREDIENTS

3/4 cup vegan, dark chocolate chips
1/2 cup gluten-free rolled oats

OPTIONAL TOPPING

2 tablespoons vegan, dark chocolate chips

INSTRUCTIONS

Mix all dry ingredients together in a medium-sized bowl. Then, in another medium-sized bowl, stir together the wet ingredients until they achieve a caramel-like consistency.

Slowly add the wet ingredients to the dry ingredients. Stir everything together, and then
fold in the additional oatmeal and the chocolate chips. Stir the batter some more until all ingredients are thoroughly combined. The texture should be smooth, but not runny or lumpy.

Using a small spoon, scoop rounds of dough, one at a time, onto a greased cookie sheet. Coconut oil is great for greasing the pan, or you can use vegan butter or margarine (such as Earth Balance). Flatten each round into a round disk, using a fork. These cookies won’t expand much when they bake.

For an additional treat, sprinkle some more chocolate chips onto the top of each cookie. Slide the cookie sheet into a preheated, 350 degree oven and bake for 8-12 minutes. You’ll be able to smell when they’re done. Be sure not to burn them — they bake fast!

This recipe makes about 20-24 cookies. They won’t be too large, so you can eat a lot of them. Don’t worry, because they’re so healthy! Your friends and/or family will wholeheartedly agree. Your cookies will keep well in a sealed container for 3-4 days, but are unlikely to last that long. If you have them for breakfast with a cup of your favorite tea or java, we promise not to tell anyone.