Oatmeal Chocolate Chip Cookies (Gluten Free)

Makes 18-20 Cookies

Recipe from https://tastythin.com

Husband-Tested in Alice’s Kitchen

Every Wednesday Lick Creek Band rehearses.  Before we get down to making music, we have coffee and dessert (usually cookies.) The band members are three wonderful fellas and me.  Of course they readily agreed to husband-test these for me and of course my husband sat in on the dessert portion of our rehearsal to try them out too.  These cookies were a cinch to make.  I was a little concerned because the batter was a bit liquidy, but with a short  time in the fridge, they were easy to scoop out into mounds for baking.  As you can see they turned out quite nicely.  I also like the fact that there’s no highly processed sugar or flour.  We all give these cookies a thumbs up.

1 cup old fashioned oats (Use gluten-free oats, if desired.)

1 ¼ cup oat flour (Use gluten-free oat flour, if desired.)

1 ½ teaspoons cinnamon

1 ½ teaspoons baking soda

¼ teaspoon salt

2 Tablespoons melted coconut oil

1/3 cup pure maple syrup

1 Tablespoon honey

1 teaspoon vanilla

1 large egg

½ cup dark or semi-sweet chocolate chips

In a large bowl, combine the oats, oat flour, cinnamon, baking soda, and salt. 

In a small bowl, combine the coconut oil, maple syrup, honey, vanilla, and egg.  Whisk well and pour over the dry ingredients.  Mix in the chocolate chips.

Refrigerate for at least 15 minutes.  While the dough is chilling, preheat the oven to 325F.  Drop spoonfuls of chilled dough onto a baking sheet lined with parchment paper.  Bake for 10-12 minutes.  Cool on a cooling rack before serving.