Oatmeal Chocolate Chip Cookies

Coming down from the holiday indulging can be tough, but that doesn’t mean you can’t have sweets! These cookies are sweetened with coconut sugar which is low on the glycemic index. The addition of cinnamon helps to balance blood sugar, which make it a welcomed ingredient in any sweet dessert. The key to dealing with food cravings is to make sure that you have fibre, protein and fat incorporated into your meals. This helps balance your blood sugar and keeps blood sugar spikes and dips at a minimum.

Oatmeal Chocolate Chip Cookies

1 1/2 cup + 2 Tbsp oat flour ( I milled steel cut oats in my Vitamix)

1/2 cup rolled oats

1/2 cup dark chocolate chips (sweetened with stevia or coconut sugar would be preferable!)

1/2 tsp baking powder

2 Tbsp shredded coconut

1/4 cup coconut sugar

1/4 cup coconut oil

1/4 cup almond milk (or any other alternative milk)

1 tsp vanilla extract

1/2 teaspoon cinnamon

1 egg

pinch salt

Optional: try adding in nuts and/or raisins to turn these into more of a granola cookie!

1. Preheat oven to 350 degrees.
2. Mix the wet ingredients and the dry ingredients separately, leaving the chocolate chips out.
3. Slowly mix the dry ingredients into the wet and fold in the chocolate chips.
4. If you have it, put a silicone baking sheet on your cookie sheet.
5. Taking tablespoon sized amounts of dough, roll the cookie dough into a ball in your hand and gently flatten into a patty. Gently place this on the cookie sheet, being mindful of spacing. I tried a new trick when forming these cookies, which was to use a mason jar lid set to form the cookies and set them on the sheet. It helps if you use the ones that have the separate seal and the round band, that way you can push the cookie onto the sheet and it will maintain its shape. Does that make sense? 🙂 It helps to keep the shapes uniform and even. Try it out!
6. Bake the cookies for about 15 minutes, or until you notice that they are slightly golden brown.
7. Let the cookies cool on the sheet until fully cool.