coconut chocolate chip
oatmeal cookies

GLUTEN FREE | dairy free | cane sugar free

soft baked coconut chocolate chip
oatmeal cookies!

Any oatmeal cookie lovers over here?!…I know I am!

For years my mom has made my great grandmother’s oatmeal raisin cookie recipe, which is absolutely delicious but definitely not the healthiest option. While, of course, I’ll still indulge on those cookies from time to time, I really wanted to create my own oatmeal cookie recipe that contained some of my go-to wholesome ingredients.

These coconut chocolate chip oatmeal cookies are packed with some of my favorites such as gluten-free oats (duh!,) oat flour, shredded coconut, coconut flour, coconut oil, applesauce and are simply sweetened with pure maple syrup and my favorite Vegan Dark Chocolate Chips!

Not only do these cookies contain ingredients that make you feel good, but they are absolutely delicious! Adding coconut and dark chocolate to an oatmeal cookie dough base is a complete game changer. Seriously, these cookies taste like coconut macaroons and soft-baked oatmeal cookies had a baby and I’m definitely here for it. Try this quick and simple recipe out and please let me know if you fall in love like I did!

THE RECIPE

Yields 24 cookies

prep time: 15 minutes // bake time: 10-12 minutes

total time: 25 minutes

ingredients:

1 Cup Quick Rolled Oats
1 Cup Oat Flour
1/3 Cup Shredded Coconut, unsweetened
1 Tablespoon Coconut Flour
1 teaspoon Baking Powder
1/4 teaspoon Sea Salt
1/2 Cup Pure Maple Syrup
1/4 Cup Coconut Oil, melted
1/4 Cup Applesauce, unsweetened
1 Egg
1 teaspoon Vanilla Extract
1/2 Cup Vegan Dark Chocolate Chips

method:

Preheat oven to 350F/180C degrees and prepare two large baking sheets by lining with parchment paper.
In a medium sized bowl, combine oats, oat flour, shredded coconut, coconut flour, baking powder, and sea salt. Mix together thoroughly.
In a second, medium sized bowl, whisk together the maple syrup, coconut oil, applesauce, egg and vanilla until fully combined.
Pour the wet ingredients into the bowl with the dry mixture and mix together until a soft dough is formed.
Fold in the dark chocolate chips to the dough with a rubber spatula or wooden spoon.
Roll tablespoon-sized amounts of dough into balls and place on a baking tray, 2 inches apart, and press down gently on each cookie to flatten slightly.
Bake for 10-12 minutes or until edges are slightly browned.