Oatmeal Chocolate Chip Cookies

 I just whipped up this Oatmeal Chocolate Chip Cookie recipe posted at She Let Them Eat Cake. I came across it when searching for cookies made with Almond Flour.  I started my search because I admit I was craving cookies and I wanted to be a fun mom today while at the same time trying to keep it somewhat healthy. This recipe can be gluten free if you use gluten free oatmeal and it’s low in sugar. It was a winner according to my girls and I admit we had the dough for lunch (along with a clementine, of course).

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Oatmeal Chocolate Chip Cookies

1 ½ cups almond flour
1 ¼ cup certified gluten-free oats (I use Cream Hill Estates)
½ tsp baking powder
½ tsp sea salt
1 tsp vanilla
1/3 cup maple syrup (or agave or honey)
1/3 cup coconut oil, liquefied
½ cup chocolate chips

Preheat oven to 350 degrees. Prepare a baking tray.

Combine almond flour, oats (if you can’t tolerate oats, use quinoa flakes), baking powder, and sea salt in the bowl of your KitchenAid mixer (or a large bowl).

In a smaller bowl mix vanilla, maple syrup and coconut oil. Add to dry ingredients and combine. Stir in chocolate chips.
Scoop dough using a 1 tbsp measuring spoon. Roll into balls and place on baking tray. Press gently with hand.

Bake at 350 for 10-12 minutes. Remove from oven and let cool on tray for 1-2 minutes. Place on cooling rack and let cool completely. Store in an air-tight container.