Since I started blogging, I have been striving to give you guys the ultimate healthy version of the famous classic chocolate chip cookie. If you have tried my oat flour cookies then you will absolutely love these! They are so easy to make. I used simple ingredients.
These cookies are gluten free. One day I will bring you a vegan version, but for this one I did use egg. I also used oat flour, which worked the best in this recipe. I have not tried any substitutions for this recipe so I am not sure if other flours will work as well.
I hope you enjoy this recipe. I recommend doubling or even tripling this recipe because they will go quick!
Makes 12 cookies
1/2 cup warm and melted coconut oil
1/2 cup coconut sugar
1 tsp vanilla extract
2 tbsp almond butter (unsweetened and unsalted)
1 1/4 cup oat flour
1/2 tsp baking powder
pinch himalayan salt
1/2-3/4 cup chocolate chips (I used Ghirardelli’s bittersweet chocolate chips)
Preheat oven to 350. Line a baking sheet with parchment paper. In a medium bowl, mix together the oat flour, salt and baking powder. Then in a separate bowl mix together the melted coconut oil and coconut sugar. Mix for 1-2 minutes or until the coconut sugar has dissolved in the coconut oil. Then add the egg and mix well. It should start to become a gel-like consistency. Then add vanilla extract and almond butter and mix well. Next fold in the flour mixture. Then fold in the chocolate chips. Then begin spooning out the batter onto the parchment paper (about 2 tbsp each) and leaving 2 inches in between each cookie. Bake for 11 minutes. Once baked, transfer cookies to a cooling rack. Let cool and enjoy!
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