My girls asked to bake Oatmeal Chocolate Chip cookies and I told them I could make them healthier! Once again, these delicious little treats have no refined sugar, oil or flour. Almond flour, coconut palm sugar and coconut oil bring pure goodness to Oatmeal Chocolate Chip Cookies!
So what’s the story with oatmeal? Is it s good thing to eat or should we avoid it? In general, oats are gluten free, but the problem is contamination because most oats are processed in factories that also process wheat. For people with Celiac’s disease or gluten sensitivity, it is always a good idea to buy certified Gluten Free Oats. I really like Bob’s Red Mill brand. Oats are actually very nutritious. They are rich in antioxidants, fiber and also may help lower cholesterol. Because of their high carbohydrate content, I just suggest eating in moderation! They can be great part of a balanced breakfast once or twice a week, or as a treat in these Cookies!
3/4 cup almond flour or almond meal
3/4 cup old fashioned Gluten Free Oats
1/4 cup flaxseed meal
1 tsp baking soda
1 tsp cinnamon
1/2 tsp sea salt
2 tsp vanilla extract
1/4 cup coconut palm sugar
1/2 cup coconut oil, melted
3/4 cup dark chocolate chips (I used Lilly’s)
Preheat the oven to 350 degrees. Line a baking tray with parchment paper.
In a large bowl, add all dry ingredients together (almond flour, oats, flaxseed meal, baking soda, cinnamon and salt). In a separate bowl, combine the egg, vanilla extract and coconut oil. Once combined, add the coconut palm sugar and stir well. Pour the wet mixture into the dry mixture and stir until it is well mixed. Add in the dark chocolate chips.
Using a cookie scoop, or tablespoon, scoop the dough onto the parchment paper, about 2 inches apart. Bake for 8-10 minutes, or until the top is slightly brown and the bottom is brown, too, if you check with a spatula. Let cool for a few minutes and then remove from the tray. Serve warm or cold, and store in an air tight container for up to a week (if they last that long;-) Enjoy!