Oatmeal Fudge Chocolate Chip Cookies


Two of these cookies constitute my son’s breakfast almost every morning and I’m quite happy about it. It’s like him eating a bowl of oatmeal with the benefit of chocolate. I’m happy. He’s happy. You can also add some super foods like Matcha green tea powder or goji berry powder if you want your child to also have superpowers right before school starts. But I leave that up to you.

Makes 12 cookies
Must Have
15 x 13-inch sheet of parchment paper
1 cup all-purpose gluten-free flour
½ cup cacao powder
½ teaspoon baking soda
½ teaspoon guar gum
¼ teaspoon fine sea salt
¼ cup coconut oil
¼ cup coconut nectar
2 teaspoons vanilla extract
3/8 teaspoon stevia powder
½ cup water
1¼ cups gluten-free oats
¾ cup chocolate chips
Must Do
1. Preheat oven to 325°F. Line a 15 x 13-
inch cookie sheet with parchment paper.
2. Whisk together the flour, cacao powder,
baking soda, guar gum and salt in a large
bowl. Make a well in the middle.
3. Microwave the coconut oil and coconut
nectar in a 2-cup measuring cup for 20
seconds. Add the vanilla and stevia and stir
to combine. Pour into the flour mixture.
4. Add the water to the flour mixture and
stir until the liquid is absorbed. Stir in the
oats and chocolate chips.
5. Take about 1½ tablespoons of the dough,
shape it into a ball, and place it on the prepared
cookie sheet. Repeat until you have used up
all the dough, placing the balls about 2 inches
apart on the cookie sheet. Flatten each ball
gently with the bottom of a measuring cup.
6. Bake the cookies for 12 to 13 minutes, or
until the oats look a little dry and the kitchen
smells like chocolate. Rotate the cookie sheet
from front to back after 9 minutes of baking.
7. Transfer the cookie sheet from the
oven to a wire rack and let sit for about 10
minutes before removing the cookies to
cool completely.
Keep in an airtight container for up to 3 days,
or wrap and freeze for up to 3 months.

About the author

admin Debbie Adler is the owner of the gluten-free, vegan, sugar-free bakery Sweet Debbie's Organic Cupcakes, and is the author of the award-winning cookbook Sweet Debbie's Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery.

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