These Oatmeal Chocolate Chip Cookies are gluten free and diary free! They're easy to make and we even like them better than our regular cookies!

~Ingredients:

3/4 Cup Coconut Oil, room temperature.

3/4 Cup Light Brown Sugar, packed.

1/4 Cup Granulated Sugar.

1 Whole Egg.

1 Egg Yolk.

2 Teaspoons Vanilla Extract.

1 3/4 Cups Oat Flour.*

1 Teaspoon Baking Soda.

1/2 Teaspoon Baking Powder.

2 Teaspoon Cornstarch.

3/4 Teaspoon Salt.

2 Cups Uncooked Quick Cook Oats.

1 1/2 Cups Dark Chocolate Chips.

~Directions:

Step 1: Preheat oven to 350 Degrees Fahrenheit. Line a baking tray with parchment paper and lightly grease.

Step 2: Mix the coconut oil and both of the sugars together until well combined.

Step 3: Add the egg, egg yolk and the vanilla extract and mix until well combined.

Step 4: Add the flour, baking soda, baking powder, cornstarch and salt and mix until well combined.

Step 5: Add the oats and mix until everything comes together and is well combined.

Step 6: Stir in the chocolate chips.

Step 7: Drop rounded tablespoon sized balls of cookie dough onto the cookie sheet, about 2 inches apart. 

Step 8: Press a few extra chocolate chips into the top of the cookie dough balls, if desired.

Step 9: Bake for 7 - 9 minutes.

Step 10: The edges should be lightly brown and the center may look slightly undercooked.

Step 11: Let the cookies cool for about 4 - 5 minutes on the cookie sheet, then remove to cooling rack to finish cooling.

Step 12: Eat and Enjoy!

~Recipe Notes:

*Oat flour can be found in the same aisle as all purpose flour.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hailey and Hannah :)