If you have been reading my blog for a bit, then you know how much I LOVE cookies! I think it’s safe to say that I have a real cookie addiction because I have a really difficult time turning down a cookie! Chocolate chip cookies are probably at the top of my favorites list. There is something so comforting and satisfying when I bite into a warm, gooey chocolate chip cookie…it completes me! This Peanut Butter Chocolate Chip Cookie recipe is a MUST to make if you haven’t tried it and these Soft Pumpkin Chocolate Chip Cookies are to die for. I always have to make double batches for my family because they vanish so quickly…hmmm, I wonder who is eating all the cookies (yep, it’s me).
I realized that I did not have a recipe for oatmeal chocolate chip cookies on here. How could that be? I clearly needed to rectify this travesty! Enter these fabulous cookies! My little boys literally fought over these cookies…I had to hide them in the freezer from them. These cookies are super soft, moist, and hearty with the amazingly yummy burst of chocolate in almost every bite. The oats add a wonderful textural element to these cookies that can’t be beat and the aquafaba gives the perfect moisture to the dough. This recipe has made it on the favorites list – I hope you enjoy these as much as we do!
2 cups gluten-free oats
2 cups gluten-free flour (add in 1 teaspoon xanthan gum if not included in your flour)
3/4 cup coconut sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup applesauce + 1/4 cup coconut oil (or 3/4 cup applesauce)
6 tablespoons aquafaba (liquid from canned white beans)
1/4 cup milk of choice
2 teaspoons vanilla extract
1/2 cup dark chocolate chips
Preheat oven to 350 degrees. In a large mixing bowl, using a hand mixer, combine applesauce, coconut oil, and sugar, mix well. Add in aquafaba, vanilla and room temperature milk (make sure all ingredients are at room temperature or higher to prevent the coconut oil from hardening and clumping when they come together. If using only applesauce, this isn’t as critical, but you’ll get a better bake if ingredients are at room temperature). In a medium bowl combine the flour, cinnamon and baking soda. Slowly add in the flour, mixing well to combine. Add in oats, mix well. Lastly, fold in chocolate chips. (Note: I made a batch of these adding in raisins and walnuts. They were DIVINE! Get creative with your add-ins!) Line a cookie sheet with parchment paper. Using a large cookie scoop, scoop out the cookie dough and place on sheet about 2-inches apart. Bake for 12 minutes. Remove from oven, let cool for 10 minutes and then place on cooling rack to cool completely. Store cookies in an airtight container for a few days or freeze for longer storage.
Makes approximately 15 cookies. (Adapted from Recipe Source: The Simple Veganista)