Chunky Oatmeal Chocolate Chip Cookies {gf, df}

Updated: Mar 15, 2021

Welcome to day 1 of wellnesswithmak's quarantine kitchen expedition. Yes, you heard that right- I've got a list of recipes coming your way with all this free time. I'm happy to announce that today's segment features my newest creation: Chunky Oatmeal Chocolate Chip Cookies. My mom used to make oatmeal cookies all the time growing up, and I'll never forget them {and how I'd eat about 6 in one sitting}. Of course, they really were just balls of sugar, butter, and chocolate chips. Anyway- I was kinda craving them, so I made these babies. I adapted this recipe from my recent chewy chocolate chip cookie recipe, but made a few simple alterations to make them to perfect oatmeal chocolate chip cookie. When I tell you these cookies are thicc and chunky- they're thicc and chunky. This recipe is completely gluten free, refined sugar free, and dairy free.


 
 

RECIPE

Prep time: 7 minutes

Bake time: 13-15 minutes

Makes: 14-16 cookies


INGREDIENTS

1 1/4c gluten free rolled oats

3/4c almond flour

1 egg

3tbs buckwheat flour

2tbs flaxseed meal

1tbs date nectar

3tbs coconut oil + 1tbs coconut butter {partially melted}

3tbs maple syrup + 1tbs maple sugar {sub coconut sugar}

1tbs creamy almond butter + 1tbs Kween + Co vanilla granola butter {sub more almond butter}

1tsp baking soda

1/2tsp pure vanilla

1/3c Enjoy Life Foods dairy free dark chocolate chips

Sprinkle of pink salt


METHOD

1. Preheat oven to 325° & line a baking sheet with parchment paper.

2. In a large bowl, whisk wet ingredients {egg, coconut oil + butter, maple syrup, date nectar, vanilla, almond butter, granola butter}.

3. In a separate bowl, mix the dry ingredients {besides the chocolate chips}.

4. Fold the dry ingredients into the wet, mix until well combined, and fold in dark chocolate. S

5. Sprinkle coarse pink salt in the batter.

5. Use a cookie scoop to form the dough balls & place evenly separated on the parchment paper.

6. Finish with another sprinkle of pink salt on top and bake for 13-15 mins.

7. Let cool for 10 minutes to {avoid breaking apart} before enjoying!


 

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