Chocolate Chip Oatmeal Cookies
By now, I’m sure you all know my love for chocolate runs deep. Like real deep. And if I could live off of one food for the rest of my life it would probably be cookies (and tacos but that’s for another time). That being said, anytime I can eat some form of chocolate chip cookies, I’m one happy girl.
I wanted to make a chocolate chip, oatmeal cookie that I could feel good about enjoying regularly. Plus all the fall vibes that have been happening lately have really given me the baking bug. These cookies are gluten free, dairy free and refined sugar free. I added some collagen for a little extra protein (totally optional), and so we can officially call these cookies healthy.
As always, I would love to hear your thoughts and your photos if you try this recipe!
XO, Tati
Chocolate Chip Oatmeal Cookies
INGREDIENTS:
1/2 cup of almond flour
1 tsp. Baking soda
1/2 cup of rolled oats
2 scoops of collagen peptides (optional)
1/2 cup of chocolate chips
1 tsp. Cinnamon
Sprinkle of Himalayan sea salt (to top the cookies before baking)
1/3 cup of almond butter (I used @wild_friends)
1/4 cup of melted coconut oil
1 egg
3 Tbsp. Maple syrup
DIRECTIONS:
Preheat oven to 350 degrees
Combine all of the wet ingredients
Then add in dry ingredients (adding the chocolate chips last)
Mix to combine
Then scoop onto a wax paper lined cookie sheet (should have around 12-15 cookies)
Top with a small sprinkle of sea salt
Bake for 15 minutes
Broil for about 1 minute until golden brown (make sure and watch very closely so they don’t burn!)