These will be my go-to chocolate chip cookies! My 3-year-old son woke me up and DEMANDED cookies for breakfast. After I explained I wanted the “magic word”, he said please, and I proceeded to look for a healthy oatmeal chocolate chip cookie. I found these, and I’m so happy I did! They’re so yummy – and they are all gone. Instead of Rice Flour, I used oatmeal bran (just what I had) but I bet the’ll be just as good with any other flour.
I’ll just copy and paste from the original site (just in case!)
These easy and quick oatmeal cookies also contain peanut butter and chocolate chips.
- 1 cup rolled oats
- ½ cup brown rice flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ – ½ teaspoon salt
- ¼ cup peanut butter (or other nut butter)
- 2 tablespoons olive oil
- ¼ cup maple syrup
- ¼ cup unsweetened applesauce
- ½ tablespoon vanilla extract
- ¼ cup dark or semi-sweet chocolate chips (vegan, of course)
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper.
- In a small bowl combine gluten-free rolled oats, brown rice flour, cinnamon, baking soda, baking powder and salt.
- In another bowl combine peanut butter, olive oil, maple syrup, applesauce and vanilla extract. Whisk well to combine.
- Add dry ingredients to wet ingredients and mix well to combine.
- Add chocolate chips and stir to mix in.
- Drop by teaspoonfuls to prepared cookie sheet. Press down each mound very lightly with the heel of your hand.
- Bake in preheated oven for 15-17 minutes. Let sit and cool on cookie sheet before transferring to an airtight container for storage.