Chocolate Chip Cookies

Written by Sophie

Easy cupboard ingredients, yummy little cookies that are best served hot and perfect with a cuppa!!  Gluten-free, Dairy-free and refined sugar-free….but still full of taste 🙂



  • 130g Jumbo Oats
  • 50g Coconut Sugar
  • 1 egg
  • 65g (1/2 cup) coconut oil
  • 1 tsp bicarbonate of soda/baking soda
  • 2 tsp vanilla extract
  • 1/4 tsp himalayan pink salt
  • 1/2 tsp cinnamon
  • 80g dark chocolate chips


Turn the oats into oat flour!  You can use a blender to do this (I used the nutribullet and it was flour in less than a minute).

Melt the coconut oil in a pan or in the microwave until there is no solid left.

The beat the egg and sugar together with the vanilla extract and then add in the coconut oil.

Stir in the oat flour, bicarb of soda, cinnamon and salt until it’s just combined and then fold in the chocolate chips.

Put in the fridge to chill for around 30 minutes.

Once it feels firm then remove from the fridge, heat the oven to 180°c and using a spoon form the dough into about 12-14 little balls, making sure they are round (using hands if necessary) and squashing slightly so that they are a bit flatter.

Leave in the oven for around 8-10 minutes, let them cool for a couple of minutes (not too long to wait) and then serve!  You can eat them cold but they are much better warm so if you’re serving them again then heat them in the oven for a couple of minutes (or the microwave).