Oat Chocolate Chip Cookie

Crispy and chewy and chocolatey and oaty with a hint of cinnamon warmth – what more do you need!  Dietary needs + allergy-friendly recipes that are adaptable to your needs ~ see tips + suggestions.

  • Prep 10 mins
  • Cook Time 20 mins
  • Difficulty Low
  • Servingmakes 14 cookies
  • Anti Oxidants

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  • Energy Boost

    Energy Boosting healthy snacks, bites and drinks recipes & inspiration. Sweet & savoury snacks energy-boosting to help you achieve your health care goals

  • Gluten-free

    Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.

  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Vegan

    Vegan Plant-based recipes have no animal products; no meat, no eggs, no dairy, no honey. Plant-based recipes ingredients are made from plants.

Ingredients

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DRY

  • 1 cup oat flour - DIY
  • 1 cup rolled oats - gluten-free
  • ½ - ⅔ cup sugar - raw, coconut, sucranat*
  • ½ cup coconut - unsweet fine shredded
  • ⅓ cup dark chocolate chips
  • 1 ½ teaspoons baking powder
  • 1-2 teaspoons cinnamon
  • ½ teaspoons salt

WET

  • ⅔ cup oil - coconut*, sunflower, nut
  • ⅓ cup milk - plant or dairy
  • 1-2 teaspoons vanilla extract
  • 2 tbsp grnd flaxseeds OR 1 egg
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Method

Oat Chocolate Chip Cookie

 

PREHEAT OVEN 350F | 175C  LINE half sheet pan or cookie pan with parchment paper or grease.

 

MIX ALL DRY ingredients in a bowl, breaking up any lumps with a fork.   See DIY oat flour info below

 

ADD WET ingredients to dry; mix well, rest a few minutes so oats and flax can soak up the moisture to form a dough.  *Coconut Oil should be melted.  You can make your own Cashew milk it is easy with a mild flavour. 

 

ROLL into cookie balls using about 2 level tbsp of dough.  If using egg = DROP heaped teaspoons or use mini ice cream scoop. Place on lined sheet pan. 

 

BAKE 20-24 mins in a preheated oven; check after 15mins – every oven is different. 

 

READY when lightly golden and firm to a gentle touch.

 

COOL on the sheet pan for 10mins then transfer to a cooling rack for 20mins. The cookies will firm as they cool.

 

SERVE with tea, as a dessert, with peanut butter to dip into for an indulgent treat.

 

STORE In an airtight container

Tips + Suggestions

* DIY Oat flour; in a blender or food processor, blitz 1 cup rolled oats to form a fine (not coarse) “flour” consistency. DIY COMBO – add 1 cup rolled oats + 2 tbsp flaxseeds and grind together into a fine flour,

*DIY Ground flax; 1 cup flax seeds in a blender or food processor until finely ground. Store in fridge or freezer,

FLOUR  you can use ½ cup oat flour + ½ cup buckwheat flour to add a real earthiness in flavour.  Buckwheat is gluten-free.

*SUGAR for less sweet use ½ cup sugar.  ⅔ cup sugar makes for a sweet cookie!

*MELT coconut oil, so it’s in a liquid form not a white solid

*OIL use what you like the flavour of the oil can change the cookies’ flavour so adjust spices and vanilla to taste. Examples of what you can use coconut, sunflower seed, avocado, walnut, macadamia, olive oil, ghee, melted butter.

SWAP Chocolate chips for cacao nibs, currants, raisins, dried blueberries, other dried fruits like apricots cut-up choc chip size.

EGGS if you eat eggs and love eggs then add an egg, the cookies will rise more.  You will need to reduce the milk so start with 2 tbsp adding from there until you get a slightly sticky cookie dough consistency.