The Perfect Oatmeal Chocolate Chip Cookies
These cookies are the kind that just melts in your mouth, which you can probably tell by the look of them. They’re super quick to wip up, can be stored for long time, easily be made vegan, refined sugar or gluten free, and not to forget gosh darn delicious. The chewiness and slight crumbliness of the oats makes these cookies to my absolute go to.
- Yield: 12 cookies 1x
Ingredients
Scale
- 100g / 3,5 oz margarine or butter
- 1 1/4 dl / 1/2 cup granulated sugar of choice*
- 60g / 2,1 oz plain flour**
- 3/4 tsp baking soda
- A big pinch of salt
- A splash of vanilla extract or 1/2 tbsp vanilla sugar
- 2,5 dl / 1 cup rolled oats
- 100g / 3,5 oz roughly chopped chocolate or chocolate chips
Instructions
- Preheat the oven to 175C/350F.
- Stir together the margarine with the sugar until soft.
- Add all the ingredients except the oats and chocolate.
- Lastly, stir and fold in oats and chocolate. If too dry, add a splash of water until it comes together.
- Line two pans with parchment paper. Divide the dough into 12 balls and place them on the two pans. Just slightly flatten the cookie dough balls. They will spread a lot.
- Bake for 11-13 minutes or until golden. Let cool on a cooling rack, and enjoy!
Notes
*I used 0,75dl brown sugar and 0,5dl “sötströ” a sugar free alternative.
**You should be able to substitute the plain flour with a gluten free flour mix or finely milled oat flour. Haven’t tried it myself though.
Keywords: oatmeal cookies, vegan. healthy, sugar free, gluten free, chocolate chip, refined sugar free