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Oatmeal Chocolate Chip Cookies | Nutrition Stripped
Eat Well Dec. 3. 2019
Desserts

Oatmeal Chocolate Chip Cookies

Dec. 3. 2019
Desserts
McKel Kooienga, MS, RDN, LDN

McKel Kooienga, MS, RDN, LDN

Founder of NS and Creator of The Method

These crispy and delicious Oatmeal Chocolate Chip Cookies are gluten-free and super easy to make!

By now we all know it is super important to add fiber to our diet, but it’s also important to enjoy the little things in life. Like these fiber-rich Oatmeal Chocolate Chip Cookies! By using coconut sugar you get a naturally sweet flavor, and almond flour lends a nutty boost of protein.

Cookies for now and later

It’s tough to beat fresh baked cookies, still warm from the oven. Whether you’re cozied up on the couch with a hot cup of tea or standing in the kitchen (my personal favorite), something about the smell of fresh cookies makes everything a little better.

If you’re on team fresh cookie too, just follow our lead. We like to split half the batch, wrap it tightly in plastic wrap or our favorite glass storage containers and store in the fridge for a rainy day. This Oatmeal Chocolate Chip Cookie dough can last in the fridge for up to 10 days before baking.

The Recipe

Serves Makes 24 cookies

Print

Ingredients

1 cup gluten-free all-purpose flour

1/4 almond flour

1 teaspoon salt

1 teaspoon baking powder

1/8 teaspoon fresh ground nutmeg

1 cup coconut sugar

3 cups rolled oats

1 cup semi-sweet chocolate chips

1 cup coconut oil

1 large egg

2 teaspoons vanilla extract

Directions

Step 1

Preheat oven to 325°.

In a large mixing bowl, add gluten-free all-purpose flour, salt, baking powder, sugar, and nutmeg and whisk to combine. Add remaining ingredients and fold until well combined.

Step 2

Line 2 medium rimmed baking sheets with parchment paper.

Using heaping tablespoons of dough, arrange cookies on the baking sheet, 12 cookies per sheet. Using your palm, carefully flatten each cookie slightly.

Step 3

Bake cookies on the middle rack of your oven until lightly golden, about 20 minutes.

Enjoy!

Have Leftovers? Here’s What To Do With Them:

As always, store in an airtight glass container that we recommend from the NS Shop for up to 3 days in the pantry. Store extra raw dough in the fridge for up to a week.

Can’t wait to see you try it!

Did you know that you can submit your own photo of whatever recipe you make from NS? Scroll down to the bottom right and you’ll see a section for you to show off your creations from home!

Can’t wait to see how you make these and share your meal with me! Tag us on Instagram @nutritionstripped #nutritionstripped

 

 

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