Confession: Me looooove cooooookies (**say in Cookie Monster voice in your head please**).
But being a Holistic Nutritionist and all, you know… it could get a little sketchy with the cookie thing. Fortunately, these are cookies that I can support. I mean, sure, there’s still sugar in them, so don’t eat all 12 at once, but they do have a poop-ton of healthy fats from the coconut and coconut oil, no gluten and zero dirty stuff, ESPECIALLY if you make them with all organic ingredients.
Plus, they’re QUICK and EASY to make; 2 requirements of mine. Oh and also REALLY delicious, that’s a third requirement, obvi.
I’ve messed around with various oatmeal chocolate chip cookie recipes over the years, but this one is the bees knees.

So give these Oatmeal Chocolate Chip Cookies a try, and ENJOY!

Me Love Coooooooooooookies

Simple & Delicious GF Oatmeal Chocolate Chip Cookies

Servings 12 Large Cookies (approx.)

Prep Time 10 minutes

Cook Time 10 minutes

Ingredients

• 1 1/4 cups Gluten-Free Rolled Oats
• 1 cup Bob's Red Mill Gluten-Free 1 to 1 Baking Flour* (*OR, organic brown rice flour, OR simply ground up oats to make oat flour. They are all slightly different but still good.)
• 1 tsp baking soda
• 1/4 tsp Himalayan salt or sea salt
• 1/2 tsp Organic Cinnamon Powder
• 1/2 cup Unrefined Organic Coconut Oil, Melted
• 1/4 cup Grassfed Butter or Ghee, softened (If you wish do omit butter, use 3/4 cup coconut oil)
• 1/2 - scant 3/4 cup Organic Coconut Sugar (Depending on sweetness tolerance, mine is low)
• 1 Large Organic Pastured Egg
• 2 tsp real vanilla extract (if you don't have this you can leave it out and they're still good)
• 1 cup Organic Unsweetened Coconut Flakes (I have used both the fine shreds and flakes and I'm loving the flakes)
• 1/2-3/4 cup Organic Dark Chocolate Chips
• 1 Tbsp Organic Coconut or Almond Milk

Instructions

1. Preheat oven to 350 degrees F.
2. In a medium bowl whisk together flour, oats, baking soda, salt and cinnamon; set aside.
3. In your blender on low, mix together melted coconut oil and coconut sugar until smooth— about 1 min (do not over-blend). Add in egg, coconut milk and vanilla; blend on low again until smooth, about 30 sec (do NOT over-blend).
4. Transfer wet ingredients from blender into a large bowl. Add in flour & oat mixture to the wet ingredients; mixing until well combined. If you're feeling lazy, you can also just pour the blender ingredients straight into the bowl with the dry ingredients instead of using another bowl; the cookies seem to turn out just as bomb either way.
5. Slowly fold in dried coconut and chocolate chips.
6. Drop dough with ice cream scoop or by large rounded tablespoons onto ungreased cookie sheet. Bake 10 to 12 minutes or until edges just begin to turn a golden brown. Do not over-bake, nobody likes eating rocks. Remove from oven and let cool a few minutes on baking sheet. Try not to eat them all while you're doing this; it's not easy. Transfer to wire rack to finish cooling.

Recipe Notes

YUM!

Baker’s Dozen 😉

My faves.