Treat yourself to something that is both un-sinfully delicious and healthy with our Oatmeal Chocolate Chip Cookies. Delightfully sweet and perfectly chewy, these vegan cookies are a must have for an on-the-go breakfast, a snack, or a satisfying after-dinner dessert. Plus, they are teeming with whole grains which give these cookies a rich texture and provide so many nutritional benefits! These taste so good that no one will ever suspect that they are actually healthy!
Not only is this unique recipe easy to create, but it also contains oatmeal, which is filled with so many lovely benefits. Oats are an excellent source of carbohydrates and plant-based protein with a good quality amino acid balance. Oats also possess a high amount of dietary fiber, which is essential for healthy digestion. Due to the high fiber content in oats, it can be said that they have a cholesterol lowering effect thus lowering the chance of heart disease. There are so many amazing reasons to include oats in our diets. We love oats plain as breakfast, rolled oats for cookies, blending oats for flour and so much more. Oats have an amazing nutrient profile and are easy to use in so many different recipes!
Our Oatmeal Chocolate Chip Cookies are so yummy that you will want to have a batch on hand for those tummy=growling cravings. Fortunately, our recipe can be doubled, pre-prepared and stored for later. Simply place them in an air-tight container, store at room temperature, and consume them within 3-5 days. For a slight change in taste, try frosting some of your cookies with our Chocolate Hazelnut Spread. This spread will add both sweetness and nutritional value to an already healthy treat.
Preheat oven to 350⁰F.
In a stand mixer or large mixing bowl, beat coconut oil and sorghum syrup until well combined. Add flax eggs, vanilla extract mix, and almond butter. Mix well. Slowly add the gluten-free all-purpose flour, baking soda, cinnamon, and salt to the other liquids. Combine until smooth. Once everything is incorporated well, stir in oats and chocolate chips.
Refrigerate dough for 15 minutes.
After 15 minutes, remove dough from the refrigerator, and (with VERY clean hands) shape 1 tablespoon sized dough balls.
Place the balls on a parchment-lined baking sheet about 2 inches apart, use a fork to flatten to desired thickness and bake 12-15 minutes until browned lightly around the edges. Cool for 2 minutes then use a flat spatula to carefully lift the cookies off the baking sheet to a cooling rack. Allow cookies to cool before storing.
Serving size: 1 cookie, Calories: 80 calories, Fat: 5 grams, Saturated fat: 1.5 grams, Carbohydrates: 7 grams, Sugar: 2.5 grams, Sodium: 40 milligrams, Fiber: 1 gram, Protein: 2 grams, Cholesterol: 0 milligrams
Disclosure: Triad to Wellness is a consultant for the Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.