I don’t know who the first person was to combine warm oats with chocolate chips, but whoever it was, they were genius! It’s quite possibly the best combination in the history of food, don’t you think?
A few years ago, a friend of mine gave me her recipe for homemade oatmeal chocolate chip cookies after I raved about them. They. are. divine. Even after making some changes to accommodate our food allergy issues, they are still divine. I made this allergy-friendly version a few weeks ago for our small group and they were devoured!
Why have a great recipe if you can’t share it with friends, right? So I’m passing it on to you. You might just want to whip some of these up for the weekend. (And if you’re in the neighborhood, feel free to drop a few off to me. We’re all out. :))
Oatmeal Chocolate Chip Cookies
3/4 cup coconut oil*
3/4 cup white sugar
3/4 cup packed brown sugar
1 1/2 cup all-purpose flour***
1 tsp baking soda
1 tsp salt
2 cups rolled oats
2 cups semi-sweet mini chocolate chips***
In a large bowl, mix together coconut oil* and both sugars.
Add eggs** and mix thoroughly.
Combine the baking soda, salt, and flour***. Stir into creamed mixture.
Add oatmeal and chocolate chips****. Stir until well blended.
Drop by spoonful onto greased cookie sheet. Bake at 350
for 10-15 minutes until cookies are golden brown.
Food allergy notes (the following contains affiliate links):
*Replace coconut oil with 1/2 cup shortening and 1/2 cup butter.
**Instead of eggs, we use Ener-G Egg Replacer
***For wheat/gluten allergy, replace with your favorite gluten-free option. (If you have a suggestion, I’d love for you to leave a comment and tell me about it. Thanks!)
****We use Enjoy Life Semi-Sweet Chocolate Mini Chips . They are made in a dedicated allergen-free facility.
Whew! Did you get all that? (Sometimes food allergy stuff makes my head spin.)
Now, pop some of these in the oven, put on some coffee (or pour a nice, big glass of cold milk) and enjoy!
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