Vanilla, Oat and Chocolate Chip Cookies

cookie dough

My lovely friend and former baking partner, until she moved to the Island 😦 Leanne!  sent me this cookie recipe, which I made and she was right, they are amazing!
Not too sweet but satisfying which is what I like in a cookie. I made a batch with 1/2 of the dough then a couple of days later I added some cranberries, chia seeds and hemp hearts to the remaining dough along with enough almond milk to loosen it and they came out great, this is the type of recipe that you can add in what ever mixes you like.


I was looking for an oat cookie recipe because I picked up a bag of gluten-free oats at my local health store, oats have been back and forth on gluten-free food lists  because although they are naturally gluten-free they are often contaminated in a factory that processes wheat. So I am very happy to have 100% gf oats in my cupboard because they are so great for you.


Oats are full of soluble fiber which is very gooey and proven to lower cholesterol by sticking to it  and stopping it attaching to your arteries. Oats contain cholecystokinin which fights off hunger, aiding weight loss. They also help fight against colon cancer which kills 50,000 adults per year. So I am loving them at the moment, I have oatmeal everyday for breakfast with sliced fruit and golden syrup or honey it is by far the best and easiest breakfast you can make and I have found myself so full I have to remind myself to eat!



  • 1 stick of earth balance buttery sticks
  • 1 cup of firmly packed brown sugar
  • 2 eggs, beaten
  • 1 1/3 cups of gf all purpose flour
  • 1 teaspoon xanthan gum
  • 1 1/2 teaspoons gf baking powder
  • 2 1/2 cups of gf oats
  • 1 cups of dark chocolate chips/coconut oil chocolate chips
  • 2 tablespoons of almond flour
  • optional add ins:
  • Cranberries
  • chia seeds
  • hemp hearts etc.


Pre heat the oven to 350f. Line a baking sheet with parchment paper.

Cream together the butter and sugar using an electric mixer then slowly add the eggs and vanilla and then the dry ingredients until fully combined. Divide the dough into 20 – 24 balls then place on the baking sheet and flatten with wet finger tips.

Bake for 18-20 minutes until golden then let cool and store in an airtight container.

Nutritional facts from livestrong

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