Dessert doesn’t get much more classic than a good old chocolate chip cookie. We get caught up in the creativity of more “out there” stuff sometimes, but ya can’t go wrong with the basics.
We kept it super simple with these chocolate chip cookies, other than adding a little spice— cinnamon and cardamom to be exact. A nice little flavor addition if you ask us! The only creativity involved here was figuring out how many chocolate chips we could squeeze into each cookie.
Ok, so it was that and if we could make them fluffy and delicious with a little healthier spin on things. We managed to make them gluten free, dairy free, and refined sugar free without compromising taste or texture!
We think these chocolate chip cookies are just as good as any other! They are more of the soft, thick, fluffy, bready type of cookie as far as texture goes (wow that’s a lot of adjectives).
If you prefer more of the thin, chewy type you could try adding more oil and flattening the cookies out on the baking sheet. However, our recommendation is to leave the recipe as is, and just trust us!
1 1/4 C +2 Tbsp steel cut gf oats (or just gf oats) 1/2 C coconut oil 1 egg 4 Tbsp coconut sugar pinch pink salt 1/2 tsp baking soda
1 tsp vanilla extract 1 tsp cinnamon
1/2 tsp vanilla bean powder 1/2 tsp cardamom
1/2 C semi sweet or dark chocolate chips
Instructions: 1. Blend the oats first in a Vitamix/high quality blender or food processor into a flour. Now you have just made your own pay flour!
2. Mix all ingredients in except for the chocolate chips.
3. Chill the dough in the fridge for 30 min.
4. Preheat the oven to 350.
5. Add in the chocolate chips.
6. Make tablespoon sized balls, then slightly flatten them onto a baking sheet that’s lightly greased or lined with parchment paper.
7. Bake for 8-9 minutes. (They may appear to be very soft and not fully cooked but trust us! This is how you get the soft chewy texture. )
8. Remove from the oven but leave them on the baking sheet to cool. Grab a glass of almond milk or coconut milk and enjoy!