Chocolate Chip Oat Cookies

Nov 30, 2020 | Recipes, Sweet treats

Figured it was time to get a good ole’ chocolate chip cookie recipe up to the blog. I wanted to do two things with this recipe.

  1. Gluten free. I’ve been getting a lot of gluten free requests. Most of my baked goods are made with spelt flour, and that doesn’t help my celiac followers. My next challenge is to come up with a gluten free challah recipe. Stay tuned.
  2. Wanted to highlight ghee. Those who follow me know how obsessed I am with this products. It is an amazing source of omega 3s, DHA specifically, which is highly anti-inflammatory. Additionally, the clarification process it undergoes makes ghee lactose and casein free making it really easy on the digestive tract. And its clarified nature makes it a really high smoke point oil, which essentially means that you have no chance of ingesting toxins or free radicals even in really high temps. Basically I am a big ghee fan. And it’s delicious. And I want more people to know about it and use it! It should 100% be used in baked goods because it makes just as good as buttery baked goods but with so many added benefits.

Notable Products

If you’re an Israeli follower, you’ll probably be wondering where to find ghee. I usually order mine from iherb. Organic Valley has one with an OU that is usually in stock. But if you are looking for local ghee, i’d try your local specialty bake shop or Asian market. I’ve seen in both on occasion.

Oat flour. There are pre-packaged oat flours in most health food chains here in Israel. But it’s just as simple to take some rolled oats, and give it a few pulses in your vitamix/ninja/food processor. Works like a charm. Also this way you can control your desired consistency.

Recipe Subs

  • If you don’t have ghee on hand, you can 100% sub with regular butter, or even coconut oil for a dairy free version.
  • Swap out the maple syrup for agave or honey, but keep in mind the flavor will be altered slightly.
  • Arrowroot powder can be swapped for tapioca starch or cornstarch 1:1.

About Me

Hi! Thanks for stopping by! I’m Liat, a certified yoga instructor and dietician in training. My goal is to help you navigate healthy living here in Israel with recipes and tips that will show you just how doable healthy eating can be without sacrificing the dishes that you love! Happy navigating fellow fresh sabras xoxo

Chocolate Chip Oat Cookies

Servings: Sixteen cookies

Ingredients

2 cups oat flour
2 tbsp arrowroot powder*
1 tsp baking powder
1/4 tsp salt
1/4 cup ghee**
1/4 cup maple syrup***
1 egg
1 tsp vanilla extract
1/2 cup chocolate chips

Instructions

1. Preheat oven to 180 c. Line a sheet pan with a silicone mat or parchment paper.
2. Combine the oat flour, arrowroot powder, baking soda and salt. Mix well.
3. Add the ghee, maple syrup, egg and vanilla. Mix well till a fully incorporated batter forms.
4. Add the chocolate chips and mix to combine.
5. Scoop out 16 cookies onto pre-lined sheet pan, leaving 1" between each. You can flatten the cookie scoops at this point if you wish because the cookies don't spread much.
6. Bake in preheated oven for 15-18 minutes. Leave on sheet pan for an additional 5 minutes before transferring to a cooling rack.

Notes:
*Arrowroot powder can be subbed with cornstarch or tapioca flour
**Swap out the ghee for butter, or coconut oil for a dairy free version
***If you don't have maple syrup on hand, you can swap it for agave or honey, just keep in mind that this will change the flavor of the cookies

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