Easy Oatmeal Chocolate Chip Cookies
There’s something about a soft oatmeal cookie with a ton of chocolate chips that I can’t resist! Lately, I have been craving chocolate chip cookies, so I decide to put together a cleaner version of this delicious treat. These gluten free and vegan cookies feel so much cleaner than other cookies that you might want to eat them for breakfast!
The number one ingredient in this recipe is oatmeal. Oatmeal can be controversial considering which “health experts” you talk to. Coming from someone who was paleo, I shied away from this grain even more than other grains. That was until I tried oats that were not only organic, non-GMO, and gluten free, but also glyphosate free. A glyphosate free oat seriously makes a difference for me when it comes to digestion. Oats are known to be a crop with the highest percentage of glyphosate; therefore, it is important to use glyphosate free oats. Currently, my favorite oat brand is One Degree because they are gluten free, organic, non-GMO and glyphosate free. They are also easy to find in grocery stores like Publix and Whole Foods.
Since these cookies are made with better choice ingredients, they have a higher protein content than typical cookies. The almond flour, tahini, hemp seeds, and flax seeds add natural protein in these cookies. They also add essential vitamins and minerals, making them a more nutritious option.
Ingredients
1 Cup One Degree rolled oats
½ Cup organic almond flour
¼ Cup organic tahini
2 Tablespoons pure maple syrup
2 Tablespoons almond milk
1 Tablespoon organic hemp seeds
1 tablespoon organic flax seeds
1 Teaspoon ground cinnamon
Pinch of Salt
1/3 Cup of allergen free chocolate chips (add more if you would like them very chunky and chocolatey)
Directions
Preheat oven to 350F and line or grease a cookie sheet.
Add all dry ingredients except for the chocolate chips in a large mixing and gently combine.
Add wet ingredients into the mixture of dry ingredients and mix well. Mixture will be thick but pliable. If mixture is too thick, add a tablespoon of almond milk. Fold in chocolate chips.
Scoop cookies onto cookie sheet using a cookie or ice cream scooper. Gently flatten the top of the cookies with the back of the scoop.
Bake for 15 minutes.
Allow cookies to cool for about 5-10 minutes then transfer to a cooling rack.
