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Please keep in mind that I am not a registered dietitian or doctor. My posts are based on my own research and personal experience, and this blog is not intended to be used as medical or nutritional advice. 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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