Unlike other oatmeal cookie recipes, this one has it’s unique old-fashioned style, using fashioned oats, maple syrup and loads of fiber and for the perfect touch, dark chocolate chips!
Preparation Time: 20 mins
Cook: 10 mins
Additional: 5 mins
- 2 cups gluten-free oats
- ½ cup oat flour
- 3 tablespoons gluten-free brewer’s yeast (Optional)
- 2 tablespoons ground flaxseed meal
- 2 tablespoons psyllium husk powder
- 2 teaspoons ground cinnamon
- 1 cup coconut oil
- 1/4 cup maple syrup
- 2 tablespoons unsulfured molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1 ½ cups dark chocolate chips
Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
Whisk together oats, oat flour, brewers’ yeast, flaxseed meal, psyllium husk powder, and cinnamon in a bowl.
Beat coconut oil, maple syrup, and molasses in a stand mixer fitted with the paddle attachment on medium-high speed until combined and light in color. Add eggs, vanilla, and salt; beat on medium speed, scraping the bowl and the beater often, until well mixed.
Add dry ingredients in several additions, beating on low speed until combined. Fold in chocolate chips until evenly dispersed in the dough.
Scoop evenly sized balls of cookie dough onto the prepared sheet, spacing them 2 inches apart. For thinner cookies, press down on each ball of dough with the palm of your hand.
Bake in the preheated oven until cookies are just beginning to brown around the edges, 8 to 10 minutes.
Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.