Chocolate Chip Oatmeal Cookies

Welcome to Foodie Friday! I’ll be linking up with Annmarie from the Fit Foodie Mama + Esther from Chocolate Runner Girl! This week’s theme is Holiday Cheer/Baking!

I feel like I very rarely do any baking, so I’m changing things up this week with a cookie recipe! (I think my last cookie recipe was probably over half a year ago, har har har…) These can be vegan if you so choose–just make a flax egg instead of a real egg and you’re good to go–but if you’re looking for super awesome eggs, read on! (I received product in exchange for recipe development, but as always, all thoughts + opinions are mine and mine alone!)

After living on a farm for a couple years, it was really hard switching back to store-bought eggs after being spoiled with daily farm fresh eggs. That being said, NestFresh Eggs was an awesome find! I love that they have such a huge emphasis on animal welfare and environmental sustainability–their eggs are from regional, family-owned farms and are now offered across the country! :]

Their hens are certified cage-free, free-range, and are humanely treated + free from hormones/antibiotics. The hens are free to roost in their nest boxes or to hang out on perches, and are also given dust baths and pastures for them to hang out outside as they please! <3

These cookies turned out way better than I thought they would (I wanted to make chocolate chip cookies but add oatmeal and it almost seemed like the consistency wouldn’t work out at first)!

Chocolate Chip Oatmeal Cookies

Print Recipe

Chocolate Chip Oatmeal Cookies

Prep Time10 minutes mins

Cook Time10 minutes mins

Servings: 20 cookies

Ingredients

• 1 NestFresh egg*
• 1/2 cup Barleans butter-flavored coconut oil melted
• 3/4 cup sugar
• 1 tbsp vanilla extract
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 cup rolled oats
• 1 cup flour
• sprinkle of sea salt
• 1 bar Gusto Milk Sea Salt Bar coarsely chopped

Instructions

• Preheat oven to 350.
• Mix together the egg, coconut oil, sugar, vanilla extract, cinnamon and salt.
• Add the baking powder, oats, and flour and mix to combine.
• Mix in the chocolate pieces.
• Form into balls and refrigerate for ~2 hours in the fridge (or freeze for 15 minutes) to prevent the cookies from spreading too far.
• Flatten before placing into the oven. Bake for ~9 minutes.
• Serve warm!

Notes

*Can substitute with a flax egg to make this vegan! Combine 1 tbsp ground flaxseed meal + 2 1/2 tbsp water in a bowl and stir. Let it sit for ~4-5 minutes to thicken!

End-of-Week-ish Recap!

• Come catch up on life with me for the last Ultimate Coffee Date of 2018!
• Do you have a dehydrator that you keep meaning to use more? Check out my review on The Dehydrator Bible–there are over 400 recipes in there to help you get started! :O!

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• Have you ever tried NestFresh eggs? You can check here for where they’re located–I had trouble finding em’ at Whole Foods but when I was back in California, I did find em’ over at Lucky’s!
• What are your favorite types of cookies?
• Do you prefer crispy or chewy cookies?