Chocolate chip cookies are my go-to around here. I’ve been making some version of these for a few years and realized after posting my most recent batch on Instagram the other day that this blog has yet to have one chocolate chip cookie recipe! Obviously, I had to change that immediately.

chocolate chip oatmeal cookies gf + v // clean food dirty city

These cookies are deliciously chewy, chocolatey, slightly crunchy on the outside, and “fully-loaded” with oats and coconut flakes for an extra punch of goodness. Magically, they are gluten free, vegan, and high in protein. To make them paleo and grain free you can double the coco flakes and omit the rolled oats. Feel free to also sub in any dried fruit (I like sour cherries!), which basically makes them a breakfast cookie ūüėČ

Enjoy as is or with your favorite ice cream… !

chocolate chip oatmeal cookies gf + v // clean food dirty city

 

Ingredients
makes about 15 cookies
  • 1 1/4 cups of almond meal
  • 1/4 cup gf rolled oats
  • 1/4 cup unsweetened coconut flakes
  • 1/2¬†teaspoon fine pink salt
  • 1/4¬†teaspoon cinnamon
  • 1/2¬†teaspoon baking powder
  • 1/4 cup coconut sugar
  • 1/4 cup mini dark chocolate chips (or regular-sized or dried fruit)
  • 2¬†tablespoons ground flax or 2 pasture raised eggs
  • 1/4 cup¬†coconut oil, melted
  • 1 teaspoon vanilla extract
Method

To make the flax egg: In a small bowl, whisk together the flax with 1/4 cup plus 2 tablespoons of water. Set aside for 10 minutes or until it turns gelatinous (like an egg).

To make the cookies:¬†Preheat oven to 350¬įF and line a baking sheet with parchment and set aside.

In a medium mixing bowl, combine the almond meal, oats, coconut flakes, salt, cinnamon, baking powder, coconut sugar, and chocolate chips. Stir well.

In a small bowl, beat the eggs until well combined then mix in the coconut oil and vanilla. Add to the dry mixture and stir well to combine. Refrigerate for at least 30 minutes.

Roll cookies into tablespoon-sized balls (mine were slightly heaping tablespoons) and place on baking sheet a couple inches apart. Once all cookies are rolled, gently press down with your thumb in the middle of the cookie.

Bake for 10 – 12 minutes or until cookies are golden. This is for a soft cookie. For a crispier cookie cook up to 15 min. Remove cookies from oven and let cool. Enjoy!