Prep Time: 20 mins | Total Time: 30 mins | Makes: 20-24 cookies (depends on size)
Cookies, cookies, everywhere! I love this cookie recipe - it’s healthy, tasty and fun to make with kids or friends. They can store for about 10 days - 2 weeks in an airtight container so you can eat every hour or as a necessary post meal treat. I’ve made these a dozen times as oatmeal raisin cookies and excited to try the chocolate chip version. Anyone else craving chocolate right now?!
WHAT YOU’LL NEED:
Dry Ingredients:
1 cup gluten free rolled oats (plus 1/2 cup to add in)
1 cup gluten free oat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup raisins OR chocolate chips (or both if you want to get fancy - add these in later)
Wet Ingredients:
1/4 cup + 2 tablespoons melted coconut oil
1/4 cup coconut sugar
1/4 cup pure maple syrup
2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, whisked together, set for 15 minutes)
1 teaspoon pure vanilla extract
HOW TO MAKE:
Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
In a medium bowl, whisk together all the dry ingredients: 1 cup oats, oat flour, baking powder, baking soda, cinnamon and salt EXCEPT the raisins or chocolate chips. Those will be added later.
In a different medium bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs, and vanilla. Whisk until thoroughly combined and resembles caramel.
Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined.
Fold in raisins or chocolate chips and oats. The dough will be sticky.
Scoop about a 1/4 cup of the mixture and drop cookie dough balls onto the prepared baking sheet. Using a fork, flatten cookies into a round disc—they will not spread during baking.
Bake for 10-12 minutes. Using a flat spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely. Enjoy!