Oatmeal Chocolate Chip Cookies

I did it! I created the tastiest oatmeal chocolate chip cookie yet!  Since I discovered my food allergies I have been attempting to create my favorite cookie, the Oatmeal Chocolate Chip.   It has always been my special cookie, the one I go to in a storm or for celebration or really for any reason I can think of...
Many noble attempts have been made, along with some sweat and perhaps a few tears, to bring me to this moment.  Yes, I know this is sounding a bit dramatic, but if you only knew the pure joy this recipe has brought, you might allow it this once.

How did I find it? Well my inspiration came from a fellow food blogger, Sara.  Her lovely blog is one of beauty and heart and delicious recipes.  Sprouted Kitchen is a place you will want to visit again and again.  Sara's most recent recipe was near and dear to my heart as it included...you guessed it...oats and chocolate! Viewing her and her fiancé's creation captivated me and encouraged me to try once more for the perfect cookie.  Her recipe was a traditional cookie recipe including wheat and eggs and butter, so alteration would be necessary.  Naturally, this got me even more excited!  I do love a good recipe challenge.


I pulled out the ingredients and got to work, whisking and mixing... the substitutions and additions flowed smoothly with the basic structure of Sara's cookies.  As the dough quickly took shape, I realized this recipe might actually be the one.

I say all this knowing that you may feel differently when you try the recipe and that is perfectly fine.  Everyone has their own unique taste buds that long for different amounts of sweet or salty or various types of textures.  Perhaps it goes back to that first cookie your mom or grandma made you.  The one that was absolutely perfect.  Right out of the oven, with the smell of fresh cookies still lingering in the air, that cookie became your standard.   I can only hope this cookie will bring you the same amount of joy and satisfaction it did me.  Now for the RECIPE!

{My Favorite Oatmeal Chocolate Chip Cookie}

Ingredients:

1 1/4 cup Tom Sawyer All-Purpose Flour
(this was new to me and from a dear friend.  Fell in love right away!)

1/2 tsp Baking Powder
3/4 tsp Baking Soda
1/2 tsp Sea Salt
1 tsp Xanthum Gum
1 tsp Cinnamon
1/4 cup Chia Seeds

1/2 cup liquifiedCoconut Oil
(makes sure it's extra-virgin, cold-pressed, and unrefined...like your Olive Oil)

1/4 cup Unsweetened Applesauce
1/2 cup Raw Agave Syrup (Amber Grade)
1/2 cup Brown Sugar or Sucant

1 1/4 cup Gluten-Free Oats
1/2 cup Gluten-Free, Dairy-Free Chocolate Chips (Enjoy Life or some brands' Semi-Sweet/Dark)

Preheat your oven to 350 degrees.  Pull out two bowls, one medium and the other a bit larger.  Combine the first seven ingredients in the smaller bowl and mix well.  In the other bowl whisk the rest, except for the Oats and Chips.  Slowly add the first bowl's ingredients into the larger second bowl, folding and stirring the dry into the wet as you pour.  Once it is all blended add the Oats.  The dough should be thickening as you mix.  For the last piece, carefully fold in your Chocolate Chips.

Prepare a baking pan and roll the dough into balls, flattening them just slightly.  Pop them into the oven and  leave the light on.  I baked mine for about 11-12 minutes, but as always each oven is different, so I advise watching your cookies rise.  Pull them out when they are golden brown and let them cool.  Finally,  scoop a little bit of  Purely Decadent's Vanilla Bean on top of a warm cookie and you can savor a little homemade Pazookie! :)

For more delicious recipe inspirations stop by Slightly Indulgent Tuesdays and Gluten-Free Wednesdays!

This recipe was also added by Aubree to herWeekly Favorites!