Oatmeal Chocolate Chip Cookies

oatmeal chocolate chip cookies

The chocolate chip oatmeal cookies I made for our Family Food Baby Food workshop were almost as popular as the brownies people devoured at our session on Ab Rehab.  They are the invention of my hero, nutritionista Megan Telpner and her original recipe is on her blog.  Below is her basic recipe, with my own tweaks that resulted in the cookies many of you tasted at our workshop.

They are still dessert.  But for people switching to a healthier lifestyle, they are delicious proof that eating whole, real foods can be pleasurable and decadent (and vegan and gluten-free).  I hope you enjoy!

Oatmeal Chocolate Chip Cookies

1 cup melted coconut oil
3/4 cup coconut sugar  (Demerara sugar if you can’t find the other)
2 tsp vanilla
2 servings chia paste (2 Tbsp ground chia seed mixed with 1/2 cup warm water)
1 cup brown rice flour
1/2 cup buckwheat flour
2 cups gluten-free oats
2 tbsp arrowroot powder/starch (available in most healthy food stores)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3/4 cup small semi-sweet chocolate chips

Whisk all the wet ingredients together.  In a separate bowl whisk together all the dry ingredients, including the chocolate chips.  Mix dry ingredients into the wet ingredients and let sit for 5 minutes to allow the flour to absorb the liquid.  Roll into balls and press flat (they don’t spread), bake at 350 for 15 minutes.  Enjoy!