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Gluten-Free, Dairy-Free Oatmeal Chocolate Chip Cookies (Refined Sugar-Free)

Oatmeal Chocolate Chip Cookies (GF, DF, Refined Sugar Free)

By Rachael DeVaux
Prep: 5 minutes
Cook: 12 minutes
Servings: 0 cookies
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Ingredients

  • 1 egg
  • 1/4 cup tahini
  • 3 tbsp melted coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp ground flax seed
  • 1 cup gluten-free sprouted rolled oats
  • 1/4 tsp cinnamon
  • 1/4 cup almond flour
  • 1/2 tsp baking soda
  • 1/2 cup chocolate chips, (or chopped dark chocolate bar)
  • 1/2 tsp flakey sea salt

Instructions

  • Preheat the oven to 350°F (175°C).
  • In a large bowl, whisk the egg with tahini, maple syrup, melted coconut oil and vanilla until smooth and combined.
  • Fold in the ground flax, oats, cinnamon, almond flour and baking soda. Stir in most of the chocolate chips, reserving about 1/4 cup to press on top of the cookies.
  • Scoop the dough into 12–13 even portions onto a parchment-lined baking sheet. Gently press the reserved chocolate chips onto the top of each cookie.
  • Bake 11–12 minutes, until edges are set and centers are still slightly soft. Remove from oven, sprinkle a small pinch of flaky sea salt over the warm cookies, then cool briefly on the sheet before transferring to a wire rack to finish cooling.

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