Oatmeal Chocolate Chip Cookies

5 from 1 vote

Oatmeal Chocolate Chip Cookies

The BEST oatmeal chocolate chip cookies. They are chewy, sweet, and oaty with big chocolate chunks. Made with just 10 ingredients, they're healthy, vegan and gluten-free.

Category Snack, Sweets

Cuisine American, gluten-free, refined-sugar free, soy-free

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings cookies

Author Hannah Sunderani

Ingredients

2 tbsp ground chia (or ground flax)
1/2 cup water
2 cup gluten-free oats
1 cup almond flour
1 cup gluten-free flour
1 tsp baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
1/2 cup coconut oil melted
3/4 cup maple syrup
1 tsp vanilla
1 cup chocolate chunks

US Customary - Metric

Instructions

Make "chia eggs" by whisking together ground chia and water. Let sit for at least 5 mins.
In a large mixing bowl combine oats, almond flour, gluten-free flour, baking powder, sea salt and cinnamon. Mix to combine.
In a separate smaller bowl, combine your wet ingredients: chia eggs, melted coconut oil, maple syrup, and vanilla. Whisk to combine.
Pour wet ingredients into dry and stir to form a sticky dough. Add chocolate chunks and mix again. Cover bowl with clean dish towel and refrigerate cookie dough mixture for 20-30 minutes (this allows for easier, non-sticky rolling).
Preheat oven to 350F/175C. Line a baking tray with parchment paper and gently form dough into balls, about the size of a golf ball. Place cookie dough balls on baking tray, approx. 2 inches apart from each other, and push down to flatten. Bake cookies for 10-12 mins. Or until golden and browned.

Notes

*To make ground chia: pulse chia seeds in a blender until powder like in texture. I like to do a big batch at a time and keep in a sealed jar in my pantry for baking. It's not necessary to grind the chia into powder, you can use the seeds whole - but I find it gives cookies a better texture when ground. Optional to also use ground flax instead of ground chia.

It's normal for the dough to feel a bit more sticky in texture. Refridgerating the dough for 20-30 minutes will help for a less sticky dough to roll with. Wash hands from time-to-time if dough gets too sticky when rolling.

If any chocolate chunks fall out while forming, press them into the top of the cookies after flattening them onto a baking tray.

Nutritional information is a rough estimate.

Nutrition