Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies are great for anyone with food allergies! They are gluten-free, dairy-free and nut-free, and super easy to make in just one bowl.
Servings: 16 cookies
Calories: 287kcal
Ingredients
- 1-1/2 cups quick oats (120 g)
- 1/2 cup coconut sugar or regular sugar (64 g)
- 3/4 cup tapioca or cassava flour (108 g)
- 1 teaspoon cinnamon
- 4 tablespoons unsalted butter room temperature
- 2 large eggs
- 1 teaspoons vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350F (175C)
- Add oats, sugar, tapioca or cassava flour and cinnamon in a bowl. Mix in room temperature butter, eggs and vanilla extract. Use a hand mixer or your hands, mix until the butter is completely incorporated.
- Roll dough into 1 inch balls (2.5 cm). Place onto a baking sheet lined with parchment paper. Press cookies down. They will not expand much while cooking, so you can place the cookies fairly close together. Bake for 12-14 minutes, or until the bottoms begin to brown.
- Remove baking sheet from oven and allow to cool before moving to a plate. Store at room temperature for 3-4 days. Cookies can be frozen and then thawed at room temperature, if desired.
Notes
Nutrition Facts (per 2 cookies, recipe makes 16 cookies): 287 calories, 13 g fat, 41 g total carbs, 22 g sugar, 5 g protein