Ever since my husband started a gluten and dairy free diet, I’ve taken on baking duty every Friday to ensure we have some yummy treats to munch on over the weekend.
This chocolate chip cookie recipe has been my go-to every single time. Not because it’s gluten-free, dairy-free and keto friendly, freezable and school safe (using oat flour), but because it’s that darn good that I like to have it even though I’m not on any diet!
Every person who has had one of these cookies has come back for more! They are highly addictive, don’t say I didn’t warn you.
So with popular demand, I’m finally sharing the recipe you see me making every Friday on my Instagram stories right here, right now!
Chocolate Chip Cookies (GF, DF, Keto)
- 1¼ cups oat flour OR 1 cup almond flour*
- 1 cup tahini
- ½ cup maple syrup (use Keto-friendly maple syrup to make this keto)
- ¾ cup chocolate chips (Enjoy Life brand to make it dairy free)
- 1 tsp cinnamon
- 1 egg
- 1 tsp baking soda
- 1 tsp vanilla extract
- In a bowl, mix the flour of your choice (oat or almond), tahini, maple syrup, chocolate chips and cinnamon until well combined.
- Place in the fridge to chill for 30 minutes
- Set oven to 350 degrees and line a baking tray with parchment paper.
- After 30 minutes, take the bowl out and mix in the egg, baking soda and vanilla extract until well combined.
- Scoop the dough and place it in a baking tray. I use a tablespoon size to scoop my dough.
- Bake for 12-14 minutes depending on your oven and how hard you like the edges.
I make two batches, freeze a few pieces and pack some oat cookies in the kid’s lunchboxes on Monday morning!
*If you like your cookies with more texture and soft, oats is your choice. If you like them flatter and chewier, then go for the almond flour.
Original recipe made by my friend Nadine (@thatgreenglow) when she visited us once and we’ve been hooked since.