These are my favorite cookies, bar none. Seriously. Have been since I was a little girl sneaking them off the cooling rack as my mom added another cookie sheet to the oven.

Today I’m more of a health nut of course, so I did away with the butter and flour… Replacing them with coconut oil and gluten-free flour. But the taste is still just as good, if not better. I love me some hint of coconut.

My recommendation whenever buying chocolate chips is to buy the more expensive ones. I’ve tried getting away with the super market and organic brands, and they are pretty tasteless and chalky. Ick. I recommend Ghirardelli, or Guittard (GMO free).

Make sure if you are truly gluten intolerant to find certified gluten-free oats. As most oats are processed in facilities that also process wheat, barley, and rye… And the gluten in these ingredients can contaminate the oats.

My next tweak on the horizon for these cookies is trying alternative sweeteners (such as agave, dates, lucuma, or coconut sugar) and getting rid of the refined sugar. Let me know if you try any before me and get good results… Less trial and error for me! 

Makes about 24 (I’m guessing, I forgot to count… Oops)

1 cup coconut oil (melted, measured out, and semi-solidified in the refrigerator // I use Trader Joe’s brand, as it is the most coconut-y in flavor I have found)

1 cup sugar

3/4 cup brown sugar

2 eggs (vegans can make a flax egg)

1 tsp vanilla

1 tsp baking soda

2 cups gluten-free flour

3 cups rolled oats

1 cup chocolate chips, dark or semi-sweet

Preheat oven to 350 degrees.

Start your mixer. Cream coconut oil & sugars. Add eggs, vanilla, and baking soda. Mix in flour and rolled oats. Add chocolate chips. Keep mixing until all ingredients are throughly mixed.

Drop spoonfuls onto cookie sheets (shape with your hands if you prefer a more uniform shape, as I did).

Bake at 350 degrees for about 10 minutes until edges turn slightly golden (my oven is weak, and I almost always have to double the baking time… so I baked for 20).

Remove from oven and allow to cool for 5-10 minutes on cookie sheet before removing to a cooling rack. Pour a nice tall glass of almond milk, and… Enjoy!