Mostly Oats Chocolate Chip Cookies Makes 25 Cookies
Sweet and crunchy oat and chocolate chip cookies that are allergy friendly and freezer friendly.
Servings: 25 cookies
Ingredients
- 3 cups old fashioned rolled oats
- 1/2 cup old fashioned rolled oats do not add these in the blender
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup dry sweetener I used beet sugar.
- 1/4 cup non-dairy butter Spectrum Organic Vegetable Shortening, or coconut oil. (I used coconut oil)
- 4-5 Tbs non-dairy milk substitute. I've used soy, rice, and coconut milk.
- 1/2 cup regular or mini semi-sweet chocolate chips I used Enjoy Life Allergy Friendly and Gluten-Free Mini Chocolate Chips.
- Frosting if desired. I used a gluten and dairy-free purchased frosting Pillsbury Creamy Supreme Vanilla.
Instructions
- Preheat oven to 375
- Line baking sheets with parchment paper or silicone liners. A non-stick spray is also fine.
- In a blender add 3 cups oats (not the extra 1/2 cup), baking soda, salt, and sugar. Blend on high speed until contents look like flour.
- Pour the blended mixture into a mixing bowl. To that mixture add non-dairy butter or oil, 4 Tbsp of milk substitute, and 1/2 cup of rolled oats. Mix until ingredients are well combined. If the mixture seems a bit too dry add the rest of the milk substitute.
- Stir in chocolate chips.
- Using a cookie scoop place dough on prepared baking sheets. Flatten cookies about half the thickness before baking. Bake for 8 minutes. Cookies will look slightly undercooked, but don't worry they will be firmer when cooled.
- Let cookies set about 7-10 minutes before transferring to a wire rack. Let cool completely before frosting.
- If you decide to make ice cream sandwiches. Freeze baked cookies before adding the ice cream product. Wrap and freeze for later or enjoy immediately!