Growing up, oatmeal chocolate chip cookies were my absolute favorite cookie. Every time my mom would make them, I would run, not walk, to the kitchen. My dad and I always loved stealing bites of the cookie dough before they went in the oven too. When my mom and I started eating gluten and dairy free five years ago, I knew I would miss my oatmeal chocolate chip cookies. I finally recreated them a few weeks ago, and it’s making me feel like a kid all over again!
I like to eat my cookies frozen, but these are fab heated up in the microwave too. Dip your cookie in a glass of milk and I guarantee you’ll be happy! These cookies only require 10 ingredients and they’re very easy to make.
Ingredients you need to make these Oatmeal Chocolate Chip Cookies:
- All Purpose Gluten Free Flour
- Baking Soda
- Baking Powder
- Cinnamon
- Ground Flax Seed Meal
- Maple Syrup
- Vanilla Extract
- Coconut Oil
Storage:
For short term storage, I;d recommend storing these in a loosely covered container for 2-3 days. For longer term storage, I’d recommend storing these cookies in the freezer and defrosting in the microwave for 10 seconds or less.
Pair these cookies with:
I’d recommend pairing these cookies with a tall glass of milk, a cup of coffee, or a warm mug of hot chocolate.
