Skinny Oatmeal Chocolate Chip Cookies – these gluten free goodies are packed full of oats and dark chocolate and contain no butter, refined sugar, or flour!
Oats and chocolate are probably my all-time favorite cookie combo. Hold the raisins, I’ll take chocolate instead! These cookies are chewy, sweet, and full of nutty oats and rich chocolate. They make the perfect afternoon snack or healthier sweet treat for your kid’s lunchbox. I think you could even go so far as to call them a breakfast cookie! 😉
For this recipe, I lightened up a traditional oatmeal cookie by eliminating the butter and replacing refined sugar with pure maple syrup and a touch of honey. Oats and oat flour stand in for the white flour to make them whole grain and gluten free. If I’m not making my own oat flour in the food processor, I love Bob’s Red Mill Gluten Free Oat Flour. This batch makes about 18 cookies. Enjoy!
- 1 cup oats gluten free if desired
- 1 1/4 cup oat flour gluten free if desired
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons melted coconut oil
- 1/3 cup pure maple syrup
- 1 tablespoon honey
- 1 teaspoon vanilla
- 1 large egg
- 1/2 cup dark or semi-sweet chocolate chips
In a large bowl, combine the oats, oat flour, cinnamon, baking soda, and salt.
In a small bowl, combine coconut oil, maple syrup, honey, vanilla, and egg. Whisk well and pour over dry ingredients.
Mix well and stir in chocolate chips. Refrigerate for at least 15 minutes. While dough is chilling, preheat oven to 325 degrees.
Drop spoonfuls of chilled dough onto a baking sheet. Bake for 10 minutes.