Oatmeal Chocolate Chip Cookies
Prep Notes
These oatmeal chocolate chip cookies are not only delicious but made with healthy, nutrient-dense ingredients that are sure to satisfy any cookie craving! They are free of dairy, eggs, gluten (optional), refined sugar, and inflammatory oils.
Ingredients
- 1/3 cup almond-hazelnut butter
- 3 tablespoons coconut oil, melted
- 1/2 cup real maple syrup
- 1/3 cup unsweetened non-dairy milk of your choice
- 1 teaspoon pure vanilla extract
- 1 cup sprouted spelt flour (or almond flour to make gluten-free)
- 1 cup rolled oats (ideally sprouted)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dairy-free dark chocolate chips
- 1/2 cup chopped raw walnuts
- 1–2 tablespoons chia seeds
Directions
- Preheat oven to 350°F. Place parchment paper on large baking sheet and set aside.
- Whisk together butter, coconut oil, maple syrup, non-dairy milk, and vanilla extract until very smooth.
- Add all remaining ingredients except chia seeds, and stir to combine (be sure baking soda and salt are thoroughly mixed in).
- Start by mixing in 1 tablespoon of chia seeds. If batter is still a little wet, add in another tablespoon and mix well.
- Spoon batter onto baking sheet and bake for 10–12 minutes (until tops begin to brown).
- Remove from oven and wait 10 minutes before transferring cookies to plate or rack.
NOTE: Do not substitute maple syrup with granulated sugar of any kind. The cookies will turn out too dry.
Credit
IIN