Healthy Snack - Oatmeal Chocolate Chip Cookies

Time to get ready for school! And that means preparing lunches, activities and midday snacks. As a gluten-free dairy-free mom I am very familiar with creating special treats for my kiddos - birthday parties, school snacks, play dates, etc. And while we choose to eat pretty clean it doesn't mean snacks have to be boring.


My goal is to make allergen-friendly foods so delicious that even the restriction-free kids (and adults) come back for seconds and thirds. And this recipe does it with style!

Adding in oatmeal + almond butter to these chocolate chip cookies makes for a more filling cookie and gives an extra protein boost - and I'm all about that, especially with sweet snacks. (Take a quick look at protein-sugar ratio). Be ready to make two batches so you and your hubby can enjoy them, too!


Oatmeal Chocolate Chip Cookie


1 cup GF all-purpose flour (for best results, use King Arthur Gluten-Free Flour)

3/4 cup GF rolled oats

1/3 cup GF/DF semi-sweet chocolate chips (our fave is Enjoy Life)

3/4 tsp baking powder

1/4 tsp sea salt

1/3 cup coconut sugar


2 farm-fresh eggs

2 Tbsp almond butter

3 Tbsp melted coconut oil

2 toothpick swirls (tps) Cinnamon Bark Vitality

1/2 tsp vanilla extract


  1. Preheat oven to 350° F.

  2. In a large bowl, combine the flour, pasta, chocolate chips, baking powder, sea salt and coconut sugar.

  3. In a separate bowl, whisk the eggs, almonds butter, coconut oil, Cinnamon Bark Vitality and vanilla extract until fluffy. Fold into the dry ingredients, mix until combined.

  4. On a parchment lined baking sheet, scoop out rounded tablespoons spaced about an inch apart. Press down gently to make discs.

  5. Bake at 350°F for 10-12 minutes or until golden brown underneath. Remove and let cool for 5 minutes on a cooling rack (if you can đŸ˜…) .

Serve warm. Makes 12 to 16 cookies. Store in an airtight container for up to 5 days.




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