Oatmeal chocolate chip cookies! These are gluten free, refined-sugar free, paleo, have fiber (thanks to the flax seed and coconut flour) and are so delicious!
One of my best friend’s, Kim, just had her first baby on Saturday. In the weeks leading up to the main event, she mentioned to me that she wanted a snack that would keep her satisfied during the many long nights she was anticipating with a newborn. I found different variations of cookie recipes intended for new, breastfeeding moms, to stave off the intense hunger they feel in the first few weeks, but the cookies were either so healthy that they looked like cardboard, or they had a lot of refined flour and sugar. Then this cookie was born! Made with real, nutrient-dense ingredients like grass-fed butter and organic coconut oil, these cookies are awesome and should definitely help Kim get through the first few weeks:)
Mitch got a little carried away with some “cookie stacking”.
- 1 1/2 c gluten free oats
- 1/2 c coconut flour
- 2 1/2 tbsp brewer's yeast (optional! helps a new mom's milk supply)
- 2 tbsp ground flax seed
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
- 6 tbsp grass-fed butter (I used Kerygold) - softened - not melted
- 2 tbsp organic unrefined virgin coconut oil - softened- not melted
- 1/2 c coconut sugar or organic cane sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 c dark chocolate chips (or more if you wish)
- Preheat oven to 350F.
- In a medium sized bowl, whisk together the oats, flour, optional yeast, flax seed, baking powder, soda, cinnamon and salt
- In a large bowl, or bowl of your standing mixer, beat the butter and the coconut oil on medium speed until creamy
- Add in the sugar and beat on medium until fluffy - about 3-4 minutes - scrape down sides of bowl if needed
- Add in the egg and beat until combined - about 2 minutes
- Add in the vanilla extract and combine again
- Gradually add in the dry ingredients, beating on low speed until just combined
- Stir in the chocolate chips
- Scoop the dough (I used a 1.5 inch ice cream scoop) onto a parchment covered baking sheet about 1.5-2 inches apart
- Bake for 8-10 minutes (I baked for 8 minutes and they were perfect)
- Immediately sprinkle with sea salt
- Let cool and store in a sealed container
- You could easily double this recipe to get more cookies
- Either bake all at once, or freeze the dough for another day
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