Healthy Chocolate Chip Oatmeal Cookies – Gluten and Dairy Free

No, this is not what you are thinking it is. It is not banana and oats with a few sparse chocolate chips to form an odd congealed ‘cookie’. I have made those and I think they are disgusting. These are crispy and chewy, subtly sweet and chock full of chocolate chips. Simply stir together coconut oil (better than oil or butter? That’s up for debate 🙂 ) and a little coconut palm sugar. Add a few eggs, vanilla extract, a bunch of oats, some almond meal, cinnamon, salt, and baking soda. Add chocolate and walnuts. Press them on a cookie sheet and bake them. They taste amazing and the dough freezes well. I froze half the dough to bake later. Another cool thing about these cookies is you can shape them into your exactly perfect shape and width, they won’t spread! (In other words, they are easy to keep thick and chewy! These are almost better than my Chocolate Peanut Butter Oatmeal Cookies and so much healthier! The photos are from the fourth time I have made them! Once a friend and I even made them together because they are so good! Enjoy! Recipe adapted from Food Babe.

Cookie dough is fun to play with and photograph! Especially with my tomato plants in the background! My sister was laughing at me for putting cookie dough and walnuts on a spatula and bringing them outside. 🙂 What can I say? It is pretty wonky, but I like outdoor photos soo much better and this is fun dough! (I like taking pictures of dough so that you know if your dough is the right consistency. (This one is sort of greasy, but holds its shape) Sometimes I make recipes and my dough / batter is dry and crumbly or wet and won’t hold its shape. I like to know that is normal (or not!)  (FYI: This is less than half the dough; only the stuff I froze. At the time of the picture, the cookies were in the oven!)


Serves: About 20 cookies
Prep Time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes


1 cup Melted coconut oil (still very hot)
½ cup Coconut palm sugar (You can sub brown sugar)
2 each Large eggs (Can sub two flax / chia eggs for vegan)
2 ½ tablespoons Vanilla extract
2 ½ cups GF rolled oats
2 ½ cups Almond meal / flour
1 teaspoon Baking soda
½ teaspoon Salt
4 teaspoons Ground cinnamon
1 cup Chopped walnuts (Do NOT go heavy or these will fall apart)
1 cup Chocolate chips (Do NOT go heavy or these will fall apart)


Step 1:    Preheat the oven to 350 degrees. Prepare two cookie sheets by laying parchment or spraying the pan with cooking oil.
Step 2:    In a large bowl, combine coconut oil, coconut palm sugar, and vanilla extract. Whisk until smooth.
Step 3:    Set aside to cool for a moment, then add the eggs, whisk until smooth.
Step 4:    In a separate medium sized bowl, whisk together the oats, almond meal, baking soda, salt, cinnamon, walnuts, and chocolate.
Step 5:    Pour the oat mixture into the coconut mixture and stir until well combined.
Step 6:    Drop about 4 tablespoon sized cookies onto the prepared cookie sheet and flatten until desired size is reached.
Step 7:    Bake in the preheated oven until browned and firm, about fifteen minutes.


One Comment Add yours

  1. Zoe says:

    I accidentally left out the baking soda once (oops), but we liked them regardless! I shaped them like rectangles and called them cookie bars!!! They didn’t brown quite as beautifully, though. Believe it or not, baking soda aids browning, good flavor, and, of course, rising so I was a little worried when I left it out.


Leave a comment? Please?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s