Hi everyone! Want some cookies & milk?
Is there a better snack I ask you? No really, is there? I think not. And you’re in luck…I made you Chocolate Chip Cookies! ;)
So you may have noticed that we’ve been on a wheat free journey over here. And what a journey it is. I’ve been 98% wheat free since January 1, and I have to say that I have never felt better in my life. Truly.
The weirdest thing? I don’t crave bread at all, and I was a bread junkie. Honest. I do still crave my sweet treats, but as luck would have it, baking gluten/wheat free is not easy. There is no magic flour combination to replace the wheat flours in your recipes. That is the hardest part of all. There is a lot of trial and error, and quite a few recipe fails, so when a recipe works out more than 2 times in a row, it’s a winner. Winner winner chicken dinner!
No this is not a chicken dinner recipe…it is in fact a recipe for the most delicious, chewy, soft and chocolatey chocolate chip cookie. This one is nut free too, which is great for my friends with nut allergies. Oh and there is no egg either. I have no aversion to eggs, there just aren’t any in this recipe. I was skeptical of this but these cookies work. They’re scrumptious. I think it’s the coconut oil.
Did I mention they’re yummers?!
And don’t worry, I will still bake the occasional treat with regular wheat flour, just not as often as I usually did! But I do promise to keep the recipes coming deeeelicious!
These cookies have a slight coconut flavour from the oil & coconut milk…it’s subtly perfect!
And the best thing? You make these with a food processor so they’re super duper easy to make.
And trust me when I say they work. Don’t worry about the batter being crumbly. The cookies stay together. They just do.
- 3 cups rolled oats
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup brown sugar
- ¼ cup white sugar
- ¼ cup coconut oil, melted
- ¼ cup milk (I use unsweetened coconut milk)
- 1 tsp vanilla
- ½ cup mini chocolate chips
- In a food processor, combine the oats, baking soda, salt and sugars until the mixture is mealy. Not chunky, not like flour, but mealy.
- Transfer the oat mixture to a mixing bowl.
- Add the coconut oil and milk to the oat mixture, then combine thoroughly.
- Stir in the chocolate chips.
- Using your hands, roll the batter into about 1 inch balls. The batter will be sticky, and crumbly, but press that dough into balls! Trust me. It will work.
- Then put them on a parchment paper lined cookie sheet and gently press down.
- Bake for 8-10 minutes. I like to bake mine for only 8 because they’re much softer!
I found the inspiration for this recipe from Chocolate Covered Katie, but made the recipe family sized, and tweaked a few of the ingredients.
Eat one warm. Like right out of the oven warm. Omg. Seriously.