Healthy Oatmeal Chocolate Chip Cookies
These huge, ooey, gooey chocolate chip cookies are actual healthy heaven. They are vegan, gluten-free and made with simple, accessible ingredients. They are soft and gooey on the inside, with a signature outside crunch that you just can't replicate.
Ingredients
Dry ingredients
- 100 grams oats, to later be blended into oat flour about 1 cup of rolled oats
- 3 tablespoons hemp seeds
- 1/2 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon optional
- 1/8 teaspoon salt
Wet ingredients
- 2 tablespoons flax meal
- 5 tablespoons room temperature water
- 1/4 cup coconut oil melted
- 1/2 cup coconut sugar or cane sugar
- 1 teaspoon vanilla extract
Mix ins
- 1/2 cup chocolate chips
Instructions
- First, make a flax egg by whisking together the flax meal and the 5 tablespoons of water. Let this sit for 5 minutes.
- Next, blend the 1 cup of oats (or oat flour) together with the hemp seeds to create a soft flour. In a large bowl, whisk the flour together with the oats, baking soda, salt and cinnamon.
- In a separate bowl, whisk together the wet ingredients, including the flax egg. This mixture should end up looking very gelatinous.
- Gradually pour the dry ingredients into the wet and mix.
- Add the chocolate chips, and chill the dough while waiting for the oven to preheat to 350°F.
- Use a 3 tablespoon-sized cookie scoop to portion out 7-8 cookies. The cookies will be rather large, but in a good way!
- On a parchment-lined baking sheet, space out the cookies evenly, with no more than 4 to a sheet. These cookies will spread!
- Bake for 10 minutes at 350°F. Once out of the oven, immediately use a large cup to swirl around the cookie edges and make them into perfect circles.
- Let cool slightly before eating. And then you're good to go!
Notes
Optional - for a crispier cookies, you can make these cookies smaller in size. If you only use 1 3 tbsp scoop for each cookie, you can yield 14-16 cookies that will be small, thin and crispy.