Chocolate Chip Oat Cookies

WooHoo we made it to Friday! The weekend! deep breaths and sighs and hopefully some relaxing and fun plans happening! This recipe is a super great healthy cookie to bring along for the camping trips, boating, beach, picnics, parades, hiking, and whatever else you have wonderfully planned for the amazing summer weekend. We have been soaking in the last of the summer days. I am guessing it will feel summery till October in Michigan this year because it has been so warm, but the summer routine is coming to a quick halt at the end of this month. 

And if you are reading this recipe after all the summer fun- these cookies will be a great packing snack or treat in the kids school lunch boxes.  I love healthy eating and vegetables and all the good things about good food and making it matter- but these cookies are still apart of that equation. They keep us happy and balanced in a world of so many food messages. I would choose these cookies over any other dye-sugar-junk! But it's still a cookie, people! I hope you enjoy :)

Chocolate Chip Oat Cookie Recipe
{gluten, dairy, nut, seed, egg and soy free}

1 cup certified GF rolled oats
1 cup of certified GF oat flour

1 cup of a 1-to-1 GF all-purpose flour blend (Like Bob Red Mill's)

             *or sub this flour combo if do not have the above blend 

(1/3 cup of each tapioca flour, rice flour, and potato starch)*
1 ts. of sea salt
1/4 ts. of baking powder
1 1/2 ts. of baking soda
1 cup of coconut palm sugar
1/4 cup of unsweetened applesauce
2 TB  of maple syrup
splash of vanilla (1 ts.)
splash of non-dairy milk (1 ts.)
1/2 cup room temperature coconut oil
add: 1 cup of dairy-free chocolate chips, or swap chips for raisins


Mix all the dry ingredients together first, then add the wet and mix well and add the oil and mix into a sticky dough. Use a TB to spoon the dough into balls onto a baking sheet. For best results one your baking sheet with parchment paper. Bake in a 350 degree oven for 15 minutes or until your desired crispy cookie liking.