Having some healthy sweet treats on hand for your kids is always a good idea. This recipe uses oat flour (that you can make yourself in a food processor), so it’s easy to make it gluten free using gluten free oats. Note that this recipe also uses coconut oil instead of butter and uses very little sugar – allowing the sweetness to come from the chocolate. (You can eat four of these and still be pretty healthy. But you didn’t hear me say that.)
Even healthy, packaged sweets contain preservatives to keep them shelf stable. Fresh and from scratch is always best — even better when you make it with your kids. Little foodies are waiting for you to teach them!
3/4 cup oat flour (regular oats blended)
1/2 cup old-fashioned oats
1/4 cup quick oats
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 tsp salt
1 1/2 teaspoons vanilla extract
1 large egg
4 tablespoons brown sugar, lightly packed
1/2 cup coconut oil
1/2 cup dark chocolate chips
- Blend old fashioned oats in a food processor until they form a flour. (Measure oats after blending.)
- In a mixing bowl, stir together the oat flour, old-fashioned oats, quick oats, baking soda, cinnamon, and salt.
- In a mixer, stir together the vanilla extract, large egg, and brown sugar. Melt the coconut oil and let cool slightly. Measure and then stir in until combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the dark chocolate chips.
- Cover the dough tightly and chill the dough for 1 hour or until firm.
- Using a scoop, form into balls and place on baking sheet lined with parchment paper. (If you are using a non-stick baking sheet, reduce the temperature by 25 degrees.)
- Bake at 350 degrees for 8-10 minutes or until very lightly browned around the edges.
- Remove from the oven and cool on sheet to give cookies time to set. Place on wire rack after about 5-10 minutes.