With Summer coming to a close, it means I’m back in the kitchen cooking and baking up a storm. Prepare yourselves for all the cozy, Fall comfort food coming to you! These cookies turned out BEAUTIFULLY. They lasted a total of two days, my family just couldn’t keep their hands out of the cookie jar!
I made these with butter but you can easily swap butter for coconut oil and they will turn out just as well. These cookie take about 10 minutes to whip up and they are gluten free and nut free – perfect for school lunches as a little treat.
Best Ever Choco Oatmeal Cookies Recipe (makes 15-20)
1/2 Cup Butter
1/4 Cup Brown Sugar
1 TSP Pure Vanilla Extract
2 Cups Rolled Oats
1/2 cup Oat Flour
1/2 Cup Buckwheat Flour
1 TSP Baking Powder
1/4 TSP Salt
3/4 Cup + 1/4 Cup Chocolate Chunks
Preheat oven to 350ºF and line two baking sheets with parchment paper.
Using a mixer, cream butter and brown sugar until pale in colour and fluffy. Add eggs and vanilla and beat until throughly combined.
In a separate bowl, whisk together flours, baking powder, and salt. Add into your butter mixture in two batches, and stir to combine.
Add 3/4 cup chocolate chunks and stir to combine.
Using a spoon or retractable scoop, drop golf ball sized balls of cookie dough onto the prepared baking sheet and flatten slightly with your fingers.
Bake at 350ºF for 10-15 minutes, until golden.
Let cool and store in an airtight container.