Candy Bar Oatmeal Cookies

This has been my go-to cookie recipe as of late...but the original is as simple as my chocolate chip oat cookies that I use that recipe batter as the base to many of my cookie creations. It's pretty simple and basic ingredients. Plus, I usually have all the ingredients on had if I need them on a whim. And we all know we may need a killer GF/vegan cookie combo on hand if the ever-present need arises ;) And this is it...my no-fail oatmeal cookie recipe to please the masses.

The baked dates add a whole caramelly-divine level and the crunchy sweet coconut makes the cookies moist and chewy- so that's why I call these my candy bar oatmeal cookies because it is the closest version to a candy bar I would want to eat :) Give it a whirl and try it for yourself.
Happy baking and much love to you xoxo

Candy Bar Oatmeal Cookie Recipe
{gluten, dairy, nut, seed, egg and soy free}

1 cup certified GF rolled oats
1 cup of certified GF oat flour
1/3 cup of tapioca flour
1/3 cup rice flour
1/3 cup of 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
1/3 cup of date puree paste
1-2 TB  of maple syrup
1/2 cup room temperature or very soft/warm coconut oil OR you can sub in
Organic Palm Oil Shortening or use a mix of both to make 1/2 cup

add last:
3/4 cup of dairy-free chocolate chips
1/2 cup of finely chopped dried dates
1/2 cup of shredded coconut flakes

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 15-18 minutes or until your desired crispy cookie liking. Let the cookies cool for at least 15 minutes before moving to platter because they will start to crumble if they are still warm. 

Happy baking and hope you give this combo a whirl or create a special candy bar cookie combo of your own ;)

Much love as always xoxo