Ingredients
Method
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- If you're using rolled oats, blend the oats in a high speed blender or food processor until you get a fine oat flour.
- In a large bowl, mix dry ingredients together except chocolate chips: oat flour, brown sugar, ground flaxseed, cinnamon, baking powder, and salt.
- In a separate bowl, mix wet ingredients together: oil, eggs, and vanilla.
- Add wet ingredients to dry ingredients and mix until just combined. Then fold in the dark chocolate chips.
- Form cookie dough into 1" to 2" balls. Note: the dough will be very sticky and once you put it down onto the baking sheet, it will quickly begin to spread out. Note: if you'd prefer your cookie dough to not spread out, place cookie dough in the fridge for 30-60 minutes before placing on baking sheet to bake.
- Bake for 8 to 10 minutes or until a toothpick inserted into the center of the cookies comes out clean.
Notes
Fiber content is 6 grams per cookie if you use a higher fiber dark chocolate chip such as Lily's dark chocolate baking chips.
Use a neutral oil such as light olive oil (not extra virgin olive oil), vegetable oil or even an avocado oil. Using extra virgin olive oil will create a strong olive oil taste in the cookies.
Optionally: refrigerate the cookie dough prior to baking. This will make it less sticky and easier to scoop with a cookie scoop. If you don't mind your cookies spreading out, just bake the cookie dough immediately - they're still delicious!
For more tips, substitutions, and serving suggestions, see full blog post above.