Oatmeal Chocolate Chip Cookies

​Oatmeal Cookies being me back to my childhood, to my grandma’s house. I’ve adapted my own with good for you ingredients but also satisfy that craving for old-school Oatmeal cookie goodness! They are perfectly sweet, chewy, full of wonderful crunch and totally hit the spot!
Ingredients:

• 2 cup GF QUICK oats*
• 1 3/4 cups oat flour
• 2/3 cup coconut sugar
• 1 Tbsp cinnamon
• 1 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp sea salt
• 2/3 cup maple syrup/agave
• 2/3 cup coconut oil, melted
• 2 tsp vanilla
• 1 package of vegan chocolate chips*

*Notes:
*You can add any dried fruit or even nuts here as well!
*This cookie mix can touchy if you do not use quick oats! I have used the old fashioned oats quite a few times which worked but they stay together and form better cookies with the quick oat version. I have found there is a difference with store bought oat flour and homemade as well so for these cookies specifically I do buy flour. If you choose to make your own just make sure the oat flour is very  pulverized. It should be a gooey “dough”. I buy THIS kind of oats! If you do end up using old fashioned oats, add two flax eggs to the batter to help it stay together. 2 Tbsp flax meal + 6 Tbsp water.
Directions:
Preheat oven to 350°.

1. In a large bowl, combine all the dry ingredients.
2. Melt the coconut oil.
3. In a small bowl combine the wet ingredients.
4. Pour the wet ingredients into the bowl of dry ingredients.
5. Add in the chocolate chips and combine well.
6. Using a spoon, drop rounded tablespoons onto a parchment paper lined baking sheet with good space between as these spread out.
7. Bake for 7-10 minutes or until cookies are golden brown with crunchy edges. *Watch closely as they are finicky and burn fast!*
8. You do need to let these cool for a minute or they will fall apart in transfer. Put on a wire rack to cool.

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