Chewy Oatmeal Chocolate Chip Cookie

January 1, 2019

CHEWY OATMEAL CHOCOLATE CHIP COOKIES - INGREDIENTS1 1/4 cups almond flour1/2 cup quick cook rolled oats1 cup nut butter of choice (or tahini or sunflower seed butter, I use almond or peanut for this recipe)1/2 cup maple syrup1 egg1 tsp baking soda1 heaping cup of dairy free chocolate chips1 scoop collagen peptides (optional, but great source of protein)sea salt flakes for topping

One of the big things I learned in 2018 is that you guys fell in love with my Life Changing Tahini Chocolate Chip Cookies. They were, by far, my most popular recipe both on Instagram and here on the blog, and for good reason – they are easy to make, they come out perfect every time, and I know that they leave you speechless. You really cannot eat just one.

That said, I’m always looking to up my game and take things up a notch. So yes, my friends, I have done it again. Initially I was going to call this recipe my Life Changing Oatmeal Chocolate Chip Cookies, but I decided to drop the Life Changing from the title and let you guys be the ultimate judge. Because they are, in fact, pretty damn mind blowing.

As with my Life Changing Tahini Chocolate Chip Cookies, the trick is in refrigerating the dough, then adding the egg and baking soda, and then baking them. The other trick is to slightly undercook them. Don’t worry, the egg will be fully cooked, but the cookies won’t be.

Other things you need to know:

– YES, YOU CAN MAKE THEM VEGAN. Just swap the egg for one flax egg.

– YES, YOU CAN OMIT ALMOND FLOUR AND ADD COCONUT FLOUR IN IT’S PLACE. And yes, it’s the same 1:1 ratio which is surprising to me, but it works.

– YES, YOU CAN ADD ALL KINDS OF FUN THINGS, like dried cranberries, toffee chips, shredded coconut, nuts. Let your imagination run wild and have fun with it!

Alright let’s get straight to the recipe. If you have any questions, feel free to leave a comment below.

CHEWY OATMEAL CHOCOLATE CHIP COOKIES

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

  • 1 1/4 cups almond flour
  • 1/2 cup quick cook rolled oats
  • 1 cup nut butter of choice (or tahini or sunflower seed butter, I use almond or peanut for this recipe)
  • 1/2 cup maple syrup
  • 1 egg
  • 1 tsp baking soda
  • 1 heaping cup of dairy free chocolate chips
  • 1 scoop collagen peptides (optional, but great source of protein)sea salt flakes for topping

Instructions

  • Line a baking sheet with parchment paper and set aside.
  • In a medium size bowl, mix together the almond flour, oats, nut butter, maple syrup, collagen peptides (if using), and chocolate chips! *The dough should be thick. If it's not, add a little bit more almond flour.
  • Mix to ensure everything is coated well, and place in the refrigerator for 30 minutes. Do not skip this step! 
  • While the dough is chilling, preheat oven to 350.  
  • Remove bowl from the refrigerator, and add the egg (or flax egg) and baking soda. Mix together until fully incorporated.
  • Using a cookie scoop or spoon, scoop dough and form cookies. 
  • Depending on the size of your cookies, you will get 10-12. 
  • Bake for 10-11 minutes. Remove from the oven and let the cookies settle before eating!
    The key with these cookies is to slightly undercook them, so that they are nice and crispy on the outside and SUPER CHEWY on the inside. 
  • Sprinkle sea salt flakes on top.
  • ENJOYYYY

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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  1. Good Morning, I was recommended by a co-worker and friend to check out your site. And so far, I am loving it! I have food allergies (dairy, yeast, eggs, lemons). What would you recommend using for a dairy alternative (i.e. yogurt, cheese)? I have looked at a vegan cheese alternative, but it still contains yeast. I struggle to find something that gives me a good consistency to an easy alternative. Thanks, Tina Nations

  2. These are amazing!! Recipe turned out perfect. I just used raisins instead of chocolate chips because I was craving a raisin cookie. So delish!!

  3. 5 stars
    Hands down the best grain free cookies I’ve made this year! I have a sesame allergy so I can’t use tahini in my baking either so was pleased to find these. These taste just like the delicious buttery fatty cookies my grandma made for me growing up.

    I added extra choco chips and doubled the oats (+1 additional egg given the extra oats) and they were so thick and delicious. LOVE!

  4. Mine were delicious and tasted just like the fattening, bad for you version! They were just a tiny bit on the dry side, but I think that’s b/c I used some almond meal instead of only almond flour. We are making them again today with all almond flour instead of the mix.
    On storage, what would you recommend? I put them in a tupperware and they lost all of their outer crispness to the moisture, which was sad.

  5. Mine were super dry and crumbly, more like a struesel topping than cookie dough. I followed directions to a t. Did I miss something?

  6. I try to keep sugar low and didn’t know if replacing the maple syrup with a different liquid (not sure what…maybe unsweet almond milk) and using stevia to sweeten might work you think?

  7. Delicious! So glad I found a gluten-free cookie recipe that works every time!! Used coconut flour as Ic ant use nuts and have tried to with sunflower and sesame butter and both work great 🙂

  8. I followed the recipe exactly but ended up with crumbling cookies, they all fell apart. Thoughts/tips?!

  9. I’m about to make these and adding more starch and fat but (compared to the original recipe) not increasing the liquid doesn’t seem right. It’s an extra 1/4 c almond flour and 1/2 c oats but no increase in liquid? Just want to confirm 🙃 Thanks!

    • Hi Tracy! The ratio is correct! It’s a different consistency cookie – thicker 🙂

    • Hi! I do not, but you can plug the recipe into My Fitness Pal or an app like that and figure it out! Hope you love these!