Margie's Oatmeal Chocolate Chip Cookies

Prep Time

10 minutes

Prep Notes

Preheat oven to 375 degrees

Line baking sheets with parchment paper or use a baking stone.

Cooking Time

About 10 minutes


About 2 dozen


  • 1 cup coconut palm sugar
  • 1 cup ghee, coconut oil (solid), or dairy free soy free Earth Balance¬†
  • 1 beaten egg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup ground golden flaxseed
  • 1/4 teaspoon baking powder
  • 1 teaspoon zanthan gum
  • 1/4 teaspoon sea salt
  • 1 1/2 cups Bob's Red Mill gluten free oats
  • 1 cup oat flour
  • 1/4 to 1/2 cup almond flour - not almond meal
  • 1 cup chocolate chips **or for oatmeal raisin cookies add 1 cup of raisins in place of the chocolate chips.


Using an electric mixer, combine ghee,(or your choice of butter substitute listed above) and coconut sugar until well blended. Next add 1 beaten egg and vanilla extract. Add the next seven ingredients. Note that you should gradually add the almond flour and if the batter reaches the dough consistency desired, you may not need the full 1/2 cup. Once mixed well, fold in the chocolate chips.

Place 2 inches apart on a parchment paper lined cookie sheet, or a baking stone. Bake until a light golden brown...about 10 minutes. Immediately remove from pan or stone.


If you prefer cookie bars, press the dough into a prepared pie plate or a square 8 x 8 pan. Cook for 30 minutes watching closely after 25 minutes. Often times gluten free baked goods take longer to cook. Use your toothpick test, and make note of how long you need to cook them in your oven. 

The chocolate chips used here are Enjoy Life Semi-sweet chips. They are dairy free although they do have cane juice.


Take 2 Wellness, Margie Jameson, Certified Integrative Nutrition Health Coach