Recently it was National Chocolate Chip Cookie Day.
When you hear that, how can you NOT bake cookies – chocolate chip cookies!
We decided to update our original gluten-free chocolate chip cookie, to make it a bit healthier. I switched out some of the flours and added in coconut oil over the butter. A few more small tweaks and we had a new delicious cookie in our hands. At our house, they didn’t last long!
Here’s a chocolate chip cookie you can eat with little guilt. They will make a good addition to school lunch or an afternoon snack. The oats make them a bit heartier, and add in a touch of good nutrition.
Try it out and see how you like them!
Gluten-Free Oat Chocolate Chip Cookies
- 3 T organic applesauce
- 4 T coconut oil (melted)
- ¼ cup coconut sugar
- 1 t. pure vanilla
- 2 eggs
- 1 T pure maple syrup
- 1 ½ cups oat flour
- ½ cup oats
- ¼ cup + 2 T millet flour
- 2 T ground flaxseed
- 2 t. cinnamon
- ½ t. ground ginger (optional)
- ¼ t. cloves (optional)
- 1 ½ t. baking soda
- 1 t. guar gum
- Dash of sea salt
- ½ - ¾ cup chocolate chips
- Preheat the oven to 350°.
- In a large bowl, whisk the eggs with the applesauce, coconut sugar, vanilla and maple syrup.
- Measure the flours and flaxseed into another bowl. Add the guar gum, baking soda and salt and mix well.
- Add the flour mixture to the wet ingredients. Then, pour the melted coconut oil on top and stir to combine.
- Add in the chocolate chips and mix together. (Raisins, dried cranberries and nuts go well with this cookie also.)
- Spoon the dough onto baking sheets, spread out evenly. Flatten into small circles with wet fingers.
- Bake for 6 minutes, turn cookie sheet around in the oven and bake for another 6-7 minutes, until lightly browned.
- Cool on wire rack. (Makes about 2 dozen cookies)