These oatmeal chocolate chip cookies are gluten-free, dairy-free and refined sugar-free and will totally satisfy any cookie cravings you have. Not to mention, they contain ingredients that will help you with your food cravings, anyway! Woo hoo!
Who doesn’t love an oatmeal chocolate chip cookie? They’re definitely one of my favourites, and I found it tricky to nail the gluten-free version. It took a few tries, but I’m so glad I figured it out so I could share these with you. Like most desserts and treats that I make, I make sure there is no refined sugar and that the ingredients are actually good for you. While it is important to enjoy some junky foods on the very rare occasion to feed your soul 😉 , I do think it’s possible to make healthier options of our favourite foods and not be concerned about how they will impact our health, mood, digestion, etc. If there’s a will, there’s a way!
That being said, these oatmeal chocolate chip cookies are made with steel cut oat flour that I milled in my Vitamix, which are one of the best oat sources because they are packed with fibre, b-vitamins and magnesium. If you’re dealing with cravings, b-vitamins will help balance out stress levels and support the nervous system, while magnesium will help relax the muscles and the body in general.
These cookies are sweetened with coconut sugar which is low on the glycemic index. The addition of cinnamon helps to balance blood sugar, which make it a welcomed ingredient in any sweet dessert. The key to dealing with food cravings is to make sure that you have fibre, protein and fat incorporated into your meals. This helps balance your blood sugar and keeps blood sugar spikes and dips at a minimum.
Oatmeal Chocolate Chip Cookies
1 1/2 cup + 2 Tbsp oat flour ( I milled steel cut oats in my Vitamix)
1/2 cup rolled oats
1/2 cup dark chocolate chips (sweetened with stevia or coconut sugar would be preferable!)
1/2 tsp baking powder
2 Tbsp shredded coconut
1/4 cup coconut sugar
1/4 cup coconut oil
1/4 cup almond milk (or any other alternative milk)
1 tsp vanilla extract
1/2 teaspoon cinnamon
Optional: try adding in nuts and/or raisins to turn these into more of a granola cookie!
Preheat oven to 350 degrees.
Mix the wet ingredients and the dry ingredients separately, leaving the chocolate chips out.
Slowly mix the dry ingredients into the wet and fold in the chocolate chips.
If you have it, put a silicone baking sheet on your cookie sheet.
Taking tablespoon sized amounts of dough, roll the cookie dough into a ball in your hand and gently flatten into a patty. Gently place this on the cookie sheet, being mindful of spacing. I tried a new trick when forming these cookies, which was to use a mason jar lid set to form the cookies and set them on the sheet. It helps if you use the ones that have the separate seal and the round band, that way you can push the cookie onto the sheet and it will maintain its shape. Does that make sense? 🙂 It helps to keep the shapes uniform and even. Try it out!
Bake the cookies for about 15 minutes, or until you notice that they are slightly golden brown.
Let the cookies cool on the sheet until fully cool.