These Oatmeal Chocolate Chip Cookies are downright delicious. They’re also very allergy-friendly, so just about anyone can enjoy them! This recipe replaces ordinary flour with oat flour, a heart-healthy options that’s also gluten-free. If you don’t have any oat flour don’t worry, just grab some of your favorite oats and blend them in a blender until it becomes a fine powder. Rolled oats or quick oats work just fine for this recipe, but be sure to use the kind of oats your diet requires.
-1/2 cup coconut oil
-1/2 cup brown sugar
-1/2 cup white sugar
-1/4 cup applesauce (or, 1 egg if you don’t have food restrictions)
-1 teaspoon of vanilla
-1/2 teaspoon salt
-3 cups oat flour
-3/4 cup dairy-free chocolate chips
Preheat the oven to 350ºF.
Mix together the oil and sugars in a stand mixer with the paddle attachment.
Add the egg and vanilla and beat until smooth.
With the stand mixer on low, put the salt and soda in. Once incorporated, add the oat flour, one half cup at a time.
Turn off the mixer and stir in the chocolate chips. Dough will be slightly sticky.
Bake on greased baking sheets for about 7 minutes or until the edges are just BARELY becoming golden.
Let cookies rest 1-2 minutes on the baking sheet before removing them. They will almost seem too soft to move, but trust me, once these cool they will be the perfect texture!
If you like thicker cookies you can add 1/4 cup more oat flour, or if you like thinner, you can add 1/4 cup less than originally listed.
-To make them gluten-free: use certified gluten-free oats
-To substitute flour: grind up the oats and use that as the flour
-To make them egg free: use applesauce
-To make them dairy/butter free: use coconut oil
-To make them coconut free (if you can’t use coconut oil): use your favorite vegan butter
Recipe Inspired by AllergyAwesomeness