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Please keep in mind that while I am a certified Health Coach, I am not a registered dietitian or doctor. This blog is not intended as medical or nutritional advice. My posts are based on my own research and personal experience. You should always consult a doctor before making any changes to your diet and exercise routine. You are ultimately responsible for your own health!
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Grain-Free “Oatmeal” Chocolate Chip Cookies

Nut-butter-based cookies are fast becoming a staple in our house.

Who knew that gluten-free baking could be so simple?  Since my last batch of Peanut Butter Chocolate Chip Cookies disappeared so quickly, I figured I should probably whip up another batch for us to enjoy over the weekend.

This time, using my favorite nut butter as a base.

I also wanted to try adding some extra texture to these cookies, reminiscent of an oatmeal-based batter–> without actually using oats. I used to add shredded coconut as a “secret ingredient” to my traditional oatmeal cookie recipe (it adds great texture and moisture), so I figured I should give it a shot in this version, too! The result tastes ridiculously good.

Have I mentioned that we never need to make cookies using flour again?

Grain-Free “Oatmeal” Chocolate Chip Cookies
makes about 2 dozen

Ingredients:

1 cup creamy unsalted almond butter
1/3 cup honey
1 whole egg, or a flax egg
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup unsweetened shredded coconut
1/2 cup chocolate chips

Directions:

Preheat oven to 350F. In a medium bowl, mix together the first five ingredients until a smooth batter forms, then gently fold in the shredded coconut and chocolate chips.

Using a tablespoon, or cookie scoop, drop the batter onto a baking sheet lined with a Silpat, or parchment paper.

Bake for 9-10 minutes at 350F, rotating the pan after 5 minutes, until cookies are golden brown around the edges. Allow to cool on the pan for 10 minutes, then transfer to a cooling rack to cool completely.

Serve warm, or cold!

(We actually prefer ours straight from the freezer <–try it!)

5.0 from 5 reviews

Grain-Free “Oatmeal” Chocolate Chip Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
 
These cookies are reminiscent of the traditional oatmeal-based version, but get their chewy texture from shredded coconut, instead!
Ingredients
  • 1 cup creamy unsalted almond butter
  • ⅓ cup honey
  • 1 whole egg, or a flax egg
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • ½ cup unsweetened shredded coconut
  • ½ cup chocolate chips
Instructions
  1. Preheat oven to 350F.
  2. In a medium bowl, mix together the first five ingredients until a smooth batter forms, then gently fold in the shredded coconut and chocolate chips.
  3. Using a tablespoon, or cookie scoop, drop the batter onto a baking sheet lined with a Silpat, or parchment paper.
  4. Bake for 9-10 minutes at 350F, rotating the pan after 5 minutes, until cookies are golden brown around the edges.
  5. Allow to cool on the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  6. Serve warm, or cold!

I know many of you have already had success with the Flourless Peanut Butter Cookies, so I hope these are a hit as well!

The flavor variations seem pretty endless… and I plan to try all of them.

41 comments to Grain-Free “Oatmeal” Chocolate Chip Cookies

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