chewy oatmeal chocolate chip cookies by kalejunkie.JPG



1 1/4 cups almond flour
1/2 cup quick cook rolled oats
1 cup nut butter of choice (or tahini or sunflower seed butter, I use almond or peanut for this recipe)
1/2 cup maple syrup
1 egg
1 tsp baking soda
1 heaping cup of dairy free chocolate chips
1 scoop collagen peptides (optional, but great source of protein)
sea salt flakes for topping

One of the big things I learned in 2018 is that you guys fell in love with my Life Changing Tahini Chocolate Chip Cookies. They were, by far, my most popular recipe both on Instagram and here on the blog, and for good reason - they are easy to make, they come out perfect every time, and I know that they leave you speechless. You really cannot eat just one.

That said, I’m always looking to up my game and take things up a notch. So yes, my friends, I have done it again. Initially I was going to call this recipe my Life Changing Oatmeal Chocolate Chip Cookies, but I decided to drop the Life Changing from the title and let you guys be the ultimate judge. Because they are, in fact, pretty damn mind blowing.

As with my Life Changing Tahini Chocolate Chip Cookies, the trick is in refrigerating the dough, then adding the egg and baking soda, and then baking them. The other trick is to slightly undercook them. Don't worry, the egg will be fully cooked, but the cookies won't be. 

Other things you need to know:

- YES, YOU CAN MAKE THEM VEGAN. Just swap the egg for one flax egg.

- YES, YOU CAN OMIT ALMOND FLOUR AND ADD COCONUT FLOUR IN IT’S PLACE. And yes, it’s the same 1:1 ratio which is surprising to me, but it works.

- YES, YOU CAN ADD ALL KINDS OF FUN THINGS, like dried cranberries, toffee chips, shredded coconut, nuts. Let your imagination run wild and have fun with it!

Alright let’s get straight to the recipe. If you have any questions, feel free to leave a comment below.


makes 10 - 12 cookies


Line a baking sheet with parchment paper and set aside.
In a medium size bowl, mix together the almond flour, oats, nut butter, maple syrup, collagen peptides (if using), and chocolate chips! *The dough should be thick. If it's not, add a little bit more almond flour.
Mix to ensure everything is coated well, and place in the refrigerator for 30 minutes. Do not skip this step! 
While the dough is chilling, preheat oven to 350.  
Remove bowl from the refrigerator, and add the egg (or flax egg) and baking soda. Mix together until fully incorporated.
Using a cookie scoop or spoon, scoop dough and form cookies. Depending on the size of your cookies, you will get 10-12. 
Bake for 10-11 minutes. Remove from the oven and let the cookies settle before eating!
The key with these cookies is to slightly undercook them, so that they are nice and crispy on the outside and SUPER CHEWY on the inside. 
Sprinkle sea salt flakes on top.