These chocolate chip oatmeal cookies are really easy to make and are a great treat to satisfy sweet cravings! Keep reading to fin out how you can make them.
The base
Rolled oats – The base of these cookies are rolled oats. My favourite brand is the Bob’s red mill rolled oats but you can use any brand you prefer.
Gluten-free flour – I make my own gluten-free flour using brown rice flour, chickpea flour and tapioca starch. If you’re interested how to make gluten-free flour have a look at my post on How to use gluten-free flour. If you have gluten-free flour on hand I am sure that would work just as well!
Desiccated coconut – Adding some desiccated coconut into the cookies complements the cookies really well!
Wet ingredients
Coconut oil – This recipe calls for 1/2 cup of coconut oil. You’ll want the coconut oil to be solid (not liquid form) but not very firm. The easiest way I could describe it was solid but soft.
Maple syrup – I love using maple syrup in baking. It adds a really nice flavour and sweetness to anything you add it to. You could replace this with agave syrup or a different liquid sweetener.
Rice milk – I used rice milk for this recipe but I’m sure it would be fine to use any milk of your choice!
Chocolate
The star of this recipe is the chocolate! Wouldn’t be a chocolate chip cookie without it. I use my favourite dark chocolate, the Whittakers 72% cocoa Dark Ghana chocolate but you could use any chocolate you like!
Did you make this recipe?
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Chocolate Chip Oatmeal Cookies
Ingredients
- 1 ½ cup rolled oats
- ¾ cup gluten free flour
- 1 cup desiccated coconut
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar
- 1 teaspoon cinnamon
- ½ cup coconut oil (room temperature i.e. solid but soft)
- 3 tablespoons maple syrup
- ¼ cup rice milk (or your preferred milk)
- 170 grams dark chocolate
Instructions
- Pre-heat the oven to 175° C (347° F) and large baking tray with baking paper.
- Add all the dry ingredients into a large mixing bowl and the coconut oil, maple syrup and rice milk into a smaller bowl.
- Roll the cookie dough into small balls ( I made 16 out of this batter).
- Gently press them and bake in the oven for 11 minutes. After 11 minutes, take the cookies out and gently press a piece of the reserved dark chocolate in the centre. Bake the cookies for 1-2 minutes then remove from the oven. The cookies might look undone but they will be delicious.
- Allow the cookies to cool for at least 5 minutes then place them on a cooling rack.
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