These Chocolate Chip Oatmeal Cookies are soft and chewy, loaded with dark chocolate, and have incredible flavor. Made with just a few simple pantry ingredients without refined sugars, they are equally healthy and tasty.
Position an oven rack in the lower third of the oven and heat to 356F (180C).
Line the bottom of a baking sheet with parchment paper. Set aside.
In a small glass or stainless steel mixing bowl add oats, whole grain flour, hemp seeds, baking powder, and salt. Use silicone spatula to mix the dry ingredients.
In a large mixing bowl combine coconut oil with maple syrup and vanilla extract. Use the whisk and mix it until you get the sticky texture.
Add in egg, and stir vigorously using the whisk.
When the batter looks thick and well blended, add in the dry ingredients. Using the spatula mix everything until fully combined.
Gently fold in chocolate chips. Use spatula.
Let the mixture sit for 10 minutes.
Use ice cream scoop or tablespoon to scoop cookie mixture and place it on a baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough and shape cookies with the spoon.
Bake cookies 12 to 15 minutes. Watch for cookies and don’t over-bake them.
When you get them out of the oven, cookies will be soft. Leave them to cool for few minutes on the baking sheet then transfer them to a cookie rack to cool completely. They will harden after they cool down.
As a measure, I used a US cup (240ml). Makes about 12 cookies. Recommended serving size is 1-2 cookies.Substitutions
You can substitute 1 ½ cup quick oats with 1 cup rolled oats.
You can substitute hemp seeds with ground flax seeds or chia seeds.
You can substitute maple syrup with honey.
Substitute coconut oil with avocado oil, ghee, or grass-fed butter.
Substitute dark chocolate chips with chopped dark chocolate or cacao nibs. Be aware that cacao nibs are bitter in taste and hard to chew thus maybe not be suitable for kids.
Make them gluten-free. Use certified gluten-free oats.
Make it vegan: Use chia or flax egg replacement.
Keep oatmeal cookies in a cookie jar or air-tight food container refrigerated. They will last up to 7 days.To freeze: Place the cookies in a zip-lock bag and freeze them for up to 3 months. Thaw them at room temperature before serving. Don't heat them in the microwave. See "Recipe tips" for more information.