Description
These Oatmeal Chocolate Chip Cookies are the softest, chewiest oatmeal cookies, and they’re perfect as a base for add-ins like nuts, raisins, or dried cranberries!
Ingredients
Scale
- 2 cups gluten-free rolled oats ( not quick oats)
- 2 cups almond flour
- 16 Medjool pitted dates, roughly chopped
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp baking powder
- 2 tbsp water or non-dairy milk
- 1/2 cup vegan dark chocolate chips, plus some extra chocolate chips to place on top of the cookie before baking them. The extra chocolate chips are optional.
Instructions
- Preheat oven to 350F. Line a large baking sheet with parchment paper
- To prepare the cookies, combine all the ingredients (except chocolate chips) in the food processor. Pulse several times until all the ingredients come together (if the cookie dough mix seems too dry, add another tablespoon of water or almond milk). Add chocolate chips and pulse a few more times just until they start to break up a little bit.
- Form approximately 18 cookie dough balls (1 1/2 tablespoons each). Use a small ice cream scoop to make them all the same size. Place them on the lined baking sheet, about 2 inches apart from each other. Flatten each cookie slightly with the heel of your hand.
- For prettier cookies place a few chocolate chips on top of each cookie, by slightly pushing them into the dough.
- Bake on the top rack at 350F for 12 minutes (the cookies will start to lightly turn golden brown, but will stay soft). Let them cool completely before enjoying.
Notes
- The cookies will look very soft when taken out of the oven, they will firm up as they cool.
- Prep Time: 10
- Cook Time: 12
- Category: Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 191
- Sugar: 14.2
- Sodium: 1.3
- Fat: 7.5
- Saturated Fat: 4.6
- Unsaturated Fat: .8
- Trans Fat: 0
- Carbohydrates: 22.3
- Fiber: 2.3
- Protein: 2.7
- Cholesterol: 0