Gluten Free Oatmeal Chocolate Chip Cookies
Our version of the classic (and one of my favorite cookies) Oatmeal Chocolate Chip Cookies. These ones are gluten free, dairy free, and peanut free!
Gluten free, dairy free, vegan; Free of: soy, dairy, eggs, peanuts
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cookies
Preheat oven to 375 degrees and line a cookie sheet with parchment paper or set out a cooking stone.
In a medium bowl, stir together the dry ingredients (oats, flour, ground flaxseed, baking powder, salt, and cinnamon). Set aside.
In a separate medium sized bow, cream together the wet ingredients: coconut oil (you'll want this soft not melted), sugar, maple syrup, and vanilla extract.
Add the dry ingredients to the wet ingredients, along with the non-dairy milk and chocolate chips, and mix until a dough forms.
Take about 1 Tablespoon cookie dough and roll into balls and flatten slightly, then set it on your prepared cookie sheet about 1 inch apart.
Bake for 15 minutes or until a bit golden around the edges. I like my cookies slightly undercooked and soft in the middle, so this was perfect.
Allow to cool for about 10 minutes before eating (they can be crumbly until they've cooled off a bit).
Calories: 95kcal | Carbohydrates: 9g | Protein: 0g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 49mg | Potassium: 30mg | Fiber: 0g | Sugar: 5g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 13mg | Iron: 0.3mg