Hey friends!! Happy Monday. I am SO SO excited to share this with you. I have been wanting to make the perfect "healthified" Chocolate Chip Cookie recipe for a while and I have finally perfected it!! These little cookies are made with a gluten-free oat flour, coconut sugar and coconut oil (amongst other things) which means they have NO butter, NO gluten, no dairy and NO guilt! HECK YES!
I could not stop eating these. They. Are. Dangerous. These little guys are crispy on the edges and soft and pillow-y on the inside. You must must must try!!
1/2 Cup coconut oil, melted and cooled
1 egg, at room temperature
1 teaspoon butter emulsion/extract
1+2/3 Cup Gluten-Free Oats, pulsed to a flour
1/4 Cup coconut sugar + 1 Tablespoon raw honey OR 1/4 Cup dark Brown Sugar
1 teaspoon baking soda
1/2 teaspoon salt
2/3 Cup dark chocolate chips/chunks
1. Preheat your oven to 325F. Line a baking sheet with parchment paper or a Silpat. Set aside.
2. In a stand mixer with a paddle attachment OR a large mixing bowl, mix together the coconut oil, egg and butter emulsion/extract. In a separate bowl, blend together the oat flour, coconut sugar, honey, baking soda and salt. NOTE** If you choose to use brown sugar, add it now in place of the coconut sugar and honey. Add the flour mixture to the oil mixture and mix until combined. Dough will be wet. Then fold in the chocolate chips with a large spoon.
3. Using a Tablespoon sized scoop, scoop up dough and place each ball 2 inches apart on the baking sheet. Lightly press down on each cookie. These cookies do not spread!
4. Bake for 8-11 minutes, or just until they are lightly browned. Once they are done, remove from the oven and let cool on the baking sheet for at LEAST 5 minutes. Then transfer to a wire rack to let them cool completely.
Makes 20-22 Tablespoon sized cookies.