• Ashley McGuirk

Oatmeal Coconut Chocolate Chip Cookies

Updated: Feb 19

Oatmeal Coconut Chocolate Chip Cookies

Vegan, Gluten Free + Paleo friendly

These cookies have become my favorite wholesome dessert-like snack. This will be my third week in a row making these babies and I’m already looking forward to them next week (that'll make it week 4 #noshame). They take less than 30 minutes to make and can be enjoyed by just about anyone. They’re vegan, gluten free and paleo friendly. Sweetened with pure maple syrup and great for any breastfeeding mamas out there. These could be considered great lactation cookies, but they’re good for more than just that. They taste so fresh and yummy that you just have to try them yourself! My favorite way to enjoy them is right out of the oven or in the morning alongside a fresh cup of coffee. You could also drizzle these cookies with some almond butter or drunk them in your favorite glass of milk. Super versatile and yummy no matter what way you enjoy them. I hope you love these wholesome sweet treats as much as I do (THAT'S A LOT).

Serving size: 12 cookies

Prep time: 10 minutes

Cook time: 12-14 minutes

Total cook time: 25 minutes


2 tablespoons ground flax seed

4 tablespoons unsweetened almond milk (coconut works too)

½ cup almond flour (I use Bob's Red Mill for almond + coconut flour)

4 tablespoons coconut flour

½ cup gluten free old fashioned rolled oats

¼ cup unsweetened shredded coconut

¼ teaspoon baking soda

pinch of sea salt

3 tablespoons melted coconut oil

3 tablespoons creamy almond butter

5 tablespoons pure maple syrup

¼ teaspoon pure vanilla extract

½ cup dark chocolate chips


Step 1

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

Step 2

Make your flax eggs by combining flax seed and almond milk. Whisk for a few seconds until combined and let sit for 5 minutes.

Step 3

In a medium sized bowl combine all dry ingredients. Whisk together the almond flour, coconut flour, oats, shredded coconut, baking soda and salt. Set aside.

Step 4

In a small bowl, combine all of your wet ingredients. Mix together the coconut oil, almond butter, maple syrup and vanilla extract. Lastly, add in flax eggs and stir until well combined.

Step 5

Slowly combine your dry ingredients in with your wet ingredients. Stir until a thick, sticky cookie dough forms. Fold in your chocolate chips and begin transferring to baking sheet.

Step 6

Using a tablespoon, spoon out cookie dough and roll in 3-inch (ish) balls. Lightly press down on the dough balls with fingers, forming small cookie dough patties. (It's similar to making tiny hamburgers). Place on baking sheet and bake for 12-14 minutes or until lightly golden brown. Transfer to cooling rack and let set for 5 minutes. Enjoy while warm and toasty or let cool and store in an airtight container for up to 10 days.

Did you make this sweet treat?

Tag @staysweetwellness on instagram and #staysweetwellness

I love seeing your recreations of my fun + wholesome recipes!

Until next time,

Stay Sweet.