A classic chocolate chip oatmeal cookie veganized. Gluten free version included. It’s a true crowd pleaser that’s so easy and delicious!
Preheat oven to 350 degrees.
If using flax eggs, in a small bowl combine 2 tablespoons flaxseed meal + 5 tablespoons water. Set aside for at least 10 minutes to gel up. If using banana, in small bowl mash your banana as smooth as possible, set aside.
In a large mixing bowl, combine coconut oil and sugar, mix well. Add in mashed banana/flax egg, vanilla and room temperature maple syrup (make sure maple syrup/milk is at room temp or higher to prevent the coconut oil from hardening and clumping when they come together).
In a medium bowl or measuring cup, combine the flour, cinnamon and baking soda. Slowly add in the flour, mixing well to combine scraping the bottom to make sure there are no flour clumps. Add in oats, mix well. Lastly, add in chocolate chips, mix again.
Line a cookie/baking sheet with a silpat, parchment paper or lightly grease with coconut oil. Scoop out rounded tablespoons of mixture and place on sheet about 1 1/2 inches apart. Bake for 10 – 12 minutes. Remove from oven, let cool a few minutes and enjoy.
Makes approx 24 cookies.
Cookies can be stored in an airtight container.
For the flours: I have given a gluten free option using 2 cups of oat flour. To make oat flour at home, place 2 cups oats in food processor and blend until flour consistency. If using non-gluten free flour, you can use 1 1/2 cup whole wheat, whole wheat pastry or all-purpose flour. I recommend using spelt flour as it bakes up beautifully and has a sweet, nutty flavor. It’s my favorite all around baking flour! If you have a mild gluten intolerance you may be able to get away with this flour, although it is not gluten free it is different than most of the wheat flours of today as it’s not hybridized.
For the oil, coconut oil tends to harden when temperatures are cooler. If your coconut oil is hardened you will want to warm it gently to a creamy or melted state. I have made these using both consistencies with good results. You could also reduce the oil to 2/3 cup with good results.
Adjust the sugar amount to suit your taste. These would still be great but a little less sweet using 1/2 – 2/3 cup sugar, especially if using the maple syrup.
If you don’t have pure maple syrup on hand or you just don’t want to use it, opt to use non-dairy milk in place of the maple syrup.
I made all my batch’s with the mashed banana option, coconut sugar and quick cooking oats.
I hope you enjoy these cookies for years to come!