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Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies - need I say more? A classic, a favourite and always scrumptious. They can be made a million and one ways and heres my take!

I don’t know a single person who doesn’t love a good cookie. I know I sure do! TBH I have been on a bit of a cookie run as of late…Thank GOD for my trainer, yoga and all those steps I take daily. Trust me, I do it all for the sake of food. This recipe was adapted from one of my insta crushes Minimalist Baker. I made only a couple changes and one of them was swapping out the sugar for my new found fave Lakanto which is made from monk fruit. It is sugar free AND it tastes good. I know I am not alone here in saying that sugar substitutes taste terrible. I’m talking specifically about my nemesis Stevia. Sorry not sorry for those who love it. I just can’t wrap my head around the taste. Lakanto looks like sugar, tastes like sugar but has zero calories, no artificial flavours and has no weird aftertaste. 

Oatmeal Chocolate Chip Cookies

Teri-Ann Carty
Oatmeal Chocolate Chip Cookies - need I say more? A classic, a favourite and always scrumptious. They can be made a million and one ways and heres my take!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Cookies, Desserts & Sweets
Servings 12 cookies

Equipment

  • baking sheet
  • oven
  • fridge

Ingredients
  

  • ¾ cup gluten free oats (I use @bobsredmill)
  • ¾ cup almond flour
  • ¼ cup desiccated coconut
  • ¼ cup dairy free chocolate chips (I used @enjoylifefoods)
  • ¾ tsp baking powder
  • ¼ tsp fine sea salt
  • ¼ cup Lakanto monkfruit sweetener
  • ¼ cup aquafaba (the liquid from canned chickpeas)
  • 2 tbsp almond butter
  • 3 tbsp avocado oil
  • ½ tsp vanilla

Instructions
 

  • In a mixing bowl stir together all dry ingredients. Including chocolate chips. Set aside.
  • In a separate bowl whip aquafaba using an electric hand mixer until peaks form. Gently fold in almond butter, vanilla and oil. Add wet to dry and stir to combine it should be a firm tacky dough. Place in the fridge for about 30 min to firm up.
  • Preheat the oven to 350. Line a cookie sheet with parchment, or grease.
  • Scoop chilled dough into roughly 2 tbsp amounts. I used my hands to form and I flattened with the palm of my hand. Leave approx 1 inch gap between cookies (they don’t spread). My recipe yielded 11 cookies.
  • Bake for 10 min and then increase heat to 375 and bake for an additional 3 minutes or until golden brown.
  • Remove from the oven and let stand for 5 minutes if you can wait that long. Grab a tea, a coffee or a glass of cashew milk and enjoy!
Keyword baked, chocolate chip cookies, dairy free, gluten free, oatmeal, plant based, vegan

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By submitting this form, you are consenting to receive marketing emails from: Teri-Ann Carty, 1016 Bloor St W, Toronto, ON, M6H 1M2. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact