I have a soft spot for chocolate chip cookies! When I was growing up my mom and I would make them all the time! In my eyes, they are apart of what makes life so sweet. This recipe is similar to my other chocolate chip cookie recipe (find it here), although I find these ones much simpler to make as they have less ingredients and you only need to use one bowl for them! These ones are also a little “gooier”, moist, and can easily be made vegan! I highly recommend trying both recipes and seeing what suites you best. I love them both 🙂
– 3/4 cup whole oats ground into a flour
– 1 cup unbleached white flour (you could also use spelt but they will have a “earthier” taste)
– 1/2 tsp. baking soda
– 1/4 tsp. sea salt
– 1/2 cup raw cane sugar
– 1 Tbsp. maple syrup
– 1/2 tsp. vanilla extract
– 2 Tbsp. melted coconut oil (be sure to not over heat!). Naked coconuts is my favourite brand.
– 1 pasture raised egg (I am grateful to get mine from down the road to where I live) OR 1 Tbsp. chia seeds soaked in 2 Tbsp. water (aka a “chia egg”)
– 1/2 cup dark chocolate chips
NOTE: This recipe yields approximately 12 cookies, but easily can easily be doubled to make 24!
– Pre-heat oven to 350oF convection (or 375oF regular bake)
– Grind oats in a blender to make oat flour
– Place all dry ingredients into a large bowl and mix until well incorporated
– Add the wet ingredients one by one to the bowl of dry ingredients, stirring after each addition.
– Fold in chocolate chips. I find it useful to use my hands to ensure they are well incorporated
– Place golf ball size dough balls on a cookie tray, evenly spaced. Do not flatten!! They will lightly flatten on their own as they bake – so do not do it with your hands!
– Bake for 8-9 minutes. You will know they are finished when they no longer look wet on top, but still appear golden in colour.
– Place on a cooling rack before storing in an air tight container on the counter for 5 days or in the freezer for any longer