Friday Delights: Oatmeal Chocolate Chip Cookies

Is there anything more delightful than a chocolate chip cookie fresh out of the oven dipped into a glass of homemade almond milk? Ok ok, maybe a few things… but this vegan and gluten-free recipe is the bees knees and bound to make any frown turn upside down. I’m sorry, I don’t know why I’m speaking like an elementary school teacher… but it might be because chocolate chip cookies (especially of the oatmeal variety) remind me of my childhood and this guy:


I adapted this recipe from one I found on A Cup of Jo, appropriately named “The Best Oatmeal Cookies”. They are vegan, optionally gluten-free and high in fiber. These are of the lovely chewy oatmeal variety, so if you’re weird and prefer crunchy cookies (or “biscuits” as they’re called in South Africa), then this recipe might not be up your alley. However, they could turn you!

Oatmeal Chocolate Chip Cookies (vegan, gluten-free)

makes about 2 dozen cookies

1/2 cup of coconut oil

3/4 cup of sugar (preferably organic and raw)

1 TBS blackstrap molasses

1.5 tsp vanilla extract

1TBS ground chia seeds + 3 TBS water

3/4 cup of gluten free all-purpose flour

1/2 tsp salt

1/4 tsp baking soda

1/4 tsp baking powder

3/4 tsp ground cinnamon

dash of nutmeg

1/4 cup of fine desiccated coconut (unsweetened)

1.5 cups of rolled oats (gluten free)

3/4 cup of dark chocolate chips

1/2 cup of chopped walnuts (optional)

1. Mix ground chia seeds and water and put aside to set for 5-10 minutes.

2. With a hand mixer, mix softened/melting coconut oil, sugar, blackstrap molasses and vanilla until well combined, about 2 minutes.

3. Once the chia/water mix has set (should look like gel) add to the wet ingredients until just combined.

4. In a separate bowl, sift together the flour, salt, baking soda, baking powder, cinnamon and nutmeg.

5. Add dry ingredients to wet ingredients slowly and mixing in between additions.

6. Once the dry ingredients have been incorporated, add the oats, coconut, chocolate chips and nuts until just combined.

7. Tightly wrap dough in plastic wrap or wax paper (it will be sticky) and stick in the fridge for at least 2 hours.

8. After at least 2 hours, preheat oven to 350F/180C, drop 1-1.5 TBS of dough/cookie onto an ungreased baking sheet and bake for 8-9 minutes.

9. Enjoy!

And a cookie monster was born.

Enjoy your weekend!





One thought on “Friday Delights: Oatmeal Chocolate Chip Cookies

  1. Pingback: Vegan Snickerdoodles | in my green boots

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