Oatmeal Chocolate Chip Cookies

There’s nothing quite as comforting as a fresh-from-the-oven chocolate chip cookie. Whether you like your cookies crispy and crunchy or soft and chewy, everyone loves biting into a chocolate chip cookie and enjoying a chocolate burst from a melted chocolate chip.

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If you’re following a vegan or gluten-free diet (or even if you’re just trying to cut down on animal products or gluten) you’ll love this alternative recipe to traditional chocolate chip cookies!

Whilst wheat flour, the flour used in ordinary chocolate chip cookies, doesn’t have much nutritional value, oats are packed full of goodness. Not only have they got cholesterol-lowering qualities, but they’re also loaded with fiber which means you’ll feel genuinely satisfied after just one cookie, helping you resist the urge to over-eat.

This oatmeal chocolate chip cookie recipe contains oat flour and although you can buy it from most health food stores, it’s much cheaper to make your own. To make oat flour, simply tip ordinary oats into a blender and process for a couple of seconds until you’ve got a fine powder. In terms of volume, oats never equate exactly to oat powder. So for this recipe, you’ll need to blend around 1/3-1/2 cup of oats to get ¼ cup oat flour.

This recipe makes 9 cookies, but you can easily halve the ingredients to make 4-5 cookies or increase the ingredients to make a great big batch of cookies! These cookies taste delicious straight from the oven, but they also store really well, too. If you leave the cookies to cool to room temperature then store them inside a Ziploc bag or in an air-tight container, these cookies will keep perfectly well at room temperature for up to five days or in the freezer for up to six months.

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INGREDIENTS

  • 1 ½ cups gluten-free oats
  • ¼ cup gluten-free oat flour
  • ½ teaspoon baking soda
  • ¼ cup brown sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons melted coconut butter
  • 2 tablespoons almond milk
  • ½ teaspoon vanilla extract
  • ¼ cup vegan dark chocolate chips (most dark chocolates with 70%+ cocoa are vegan)

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RECIPE

  1. Preheat the oven to 350°F and line a baking tray with parchment paper or a silicone mat.
  2. Stir together the oats, oat flour, baking soda and both sugars in one medium-sized bowl.
  3. In a separate smaller bowl, stir together the coconut butter, almond milk and vanilla extract.
  4. Pour the wet ingredients into the dry and stir until combined.
  5. Gently fold the dark chocolate chips into the dough.
  6. Divide the cookie dough into 9 evenly-sized pieces and roll each one into a ball.
  7. Evenly space all the cookie dough balls out onto the baking tray. Gently press down on each ball with the palm of your hand to flatten it slightly and create a cookie shape.
  8. Place the cookies in the preheated oven and bake for 10 minutes for a soft and chewy cookie or bake for 14 minutes for a more crunchy cookie.
  9. When baked, transfer the cookies to a wire rack and leave to cool to room temperature.

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