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Oatmeal-Almond Chocolate Chip Cookies

These chocolate chip cookies are crispy on the oustide and soft on the inside… given that you don’t bake them too long! And they can easily be made gluten-free and dairy-free if you’d like 🙂

Dry Ingredients:
– 1 and 1/4 cup all-purpose flour
– 1 cup rolled oats
– 1/2 cup almond meal
– 1/2 tsp aluminum-free baking soda
– 1/4 tsp salt
– 1/2 tsp cinnamon (or 1 tsp if you really like cinnamon)
– optional: 1 tbsp chia seeds or flax seeds
Wet Ingredients:
– 3/4 cup (vegan) butter or coconut oil. I like combining the two 1:1.
– 1/4 cup pure maple syrup, agave nectar, or organic cane syrup
– 1/2 cup organic cane sugar or coconut sugar (not wet but we’ll be mixing it with the wet)
– 2 tsp vanilla extract
End ingredient: 1/2 cup chocolate chips (or raisins if that’s more your thing)
Instructions:
– Preheat oven to 350F and grease a cookie sheet
– Combine dry ingredients and mix together
– Combine wet ingredients and whisk together or beat together (for a nice creamier texture)
– Add wet ingredients to dry and mix together. If the dough is too dry, add 2-3 tsp of water or (nut) milk to get it to stick together
– Fold in chocolate chips (or raisins)
– Take approximately 2 tbsp of cookie dough and roll into a ball. Place on your cookie sheet until all the batter is gone. You should be able to make at least 10-12 cookies.
– Bake for 14-16 minutes – the top part of the cookie will look slightly uncooked but the bottom should be a golden brown. Take the cookies out at this point and they’ll be soft on the inside. If you let the top bake more, they’ll be crispy.
– Enjoy!

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