Healthy oatmeal choc chip cookies!

Old Fashioned Rolled Oats – I use sprouted rolled oats that are gluten-free and just love ’em! (they’re also made in a peanut-free facility for anyone with nut allergies).
Coconut Sugar – To sweeten the cookies I used coconut sugar. Alternatively, you can also use brown sugar or make these sugar-free with lakanto monkfruit sweetener.
Chocolate Chips – Look for 70% dark chocolate chips which will have minimal refined sugar added to them and will be primarily made from cacao.
Milk – You can use regular milk, dairy-free milk (oat, almond, hemp, coconut etc) or water.
Coconut Oil – I used melted coconut oil that was warm, not hot. You can also use melted butter or another oil like avocado oil, grapeseed oil etc.
Other Ingredients – You’ll also need baking soda, salt, 1 egg, and vanilla extract.

How To Make Oatmeal Chocolate Chip Cookies

Make Oat Flour – You’ll need 1 cup of oat flour. You can easily make your own in a blender or food processor using my homemade oat flour instructions. Making your own oat flour is much cheaper than buying it from the store. It’s super easy too.
Dry Ingredients – Add the rolled oats, oat flour, coconut sugar, baking soda, and salt to a bowl. Mix together then set aside.
Wet Ingredients – Add the milk, melted coconut oil, 1 egg and vanilla extract to a bowl. Mix those together and pour them into the dry ingredients bowl. Stir together to create the cookie batter. It should be a little runnier than a normal cookie batter.
Add Chocolate Chips – Fold the chocolate chips into the batter. Use a spoon or cookie scoop to add the batter to a baking sheet lined with parchment paper. Bake at 375°F for 10-12 minutes. Remove from oven and let sit on the baking sheet for 10 minutes before placing them on a cookie rack.
Storage – Add the breakfast cookies to an airtight container and store in the fridge for up to 1 week. These cookies can also be frozen for up to 3 months.

Recipe by andianne

Enjoy!