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Oatmeal Chocolate Chip Cookies
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Author: Lisa Lin

Oatmeal Chocolate Chip Cookies

Makes Around 20-22 Cookies.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes

Ingredients

  • 1 large egg
  • 1/2 cup 96g sugar (I used unrefined cane sugar)
  • 1/4 cup + 2 TBS (89ml) olive oil
  • 2 TBS maple syrup, any other liquid sweetener works also
  • 2 TBS hot water
  • 1 tsp pure vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (56g) almond meal
  • 1 cup (80g) rolled oats
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2/3 cup (115g) milk chocolate chips, semi-sweet chips work also

Instructions

  • Preheat the oven to 325 degrees F (160 degrees C). Line 2 large baking sheets with parchment paper or silicone mats.
  • In a large bowl, mix the egg, sugar, oil, maple syrup, water, and vanilla extract. In a medium bowl, mix the all-purpose flour, almond meal, rolled oats, baking soda, cinnamon, and salt together. Gradually add the dry mixture to the wet mixture and stir until well combined. Mix in the chocolate chips.
  • Drop about 2 tablespoonsful of the dough onto the cookie sheets, leaving at least an inch of space between them.
  • Bake for 15-17 minutes, or until the edges of the cookies start to turn golden. Let them cool for several minutes before serving or else you'll get a bite of scalding hot chocolate chips! I've learned my lesson.
  • Store in room temperature in an airtight container for a few days.

Notes

i]1. Inspired by the Oatmeal Cookies recipe from the [Pepperidge Farm Cookbook. [br]2. If you don't have any almond meal around, just use all-purpose flour for the entire recipe. The almond meal just adds more nutty flavors to the cookies.[br]3. This dough is quite sticky, so feel free to refrigerate it for 30 minutes before scooping it out.
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