Orange Chocolate Chip Oatmeal Cookies
These orange chocolate chip oatmeal cookies are soft, chewy, and packed with fresh orange zest and melty chocolate. Made in one bowl with almond flour, oats, and maple syrup, they're gluten-free, dairy-free, and only 4g of sugar per cookie. Ready in 25 minutes!
Ingredients
- 1 large egg, room temperature
- ⅓ cup pure maple syrup, NOT pancake syrup
- ¼ cup coconut oil, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup rolled oats, certified gluten-free if needed
- ½ cup almond flour, packed into the measuring cup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking powder
- Zest of 1 large orange, (1 to 2 teaspoons)
- ¼ cup chopped walnuts, roughly chopped
- ⅓ cup chocolate chips, dairy-free if needed
Instructions
- Prep: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk the egg, maple syrup, melted coconut oil, and vanilla until smooth.
- Add the dry ingredients: Stir in the oats, almond flour, cinnamon, salt, baking powder, and orange zest until combined.
- Fold in the mix-ins: Gently fold in the chocolate chips and walnuts.
- Rest the dough: Let the dough sit for a few minutes so the oats soak up the maple syrup and it's easier to roll.
- Shape: Scoop 2 tablespoons of dough per cookie, roll into balls, and press down slightly on the baking sheet. They don't spread much.
- Bake: Bake for 15 to 17 minutes, until golden brown.
- Cool: Let the cookies cool on the pan for a few minutes, then move them to a wire rack. They firm up as they cool.
Notes
Nut-free: Swap the almond flour for oat flour and skip the walnuts. Use a little less oat flour (about ⅓ cup plus 1 tablespoon), since it absorbs more liquid.
Sweetener swap: Honey or agave work in place of maple syrup, in the same amount.
Oats: Quick oats make a softer cookie. Don't use steel cut oats.
Storage: Keep in an airtight container at room temperature for up to 3 days, or in the fridge for up to 7 days.
Freezing: Freeze baked cookies for up to 3 months. Or freeze dough balls and bake from frozen, adding 1 to 2 minutes.
Nutrition
Calories: 120kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 55mg | Potassium: 46mg | Fiber: 1g | Sugar: 4g | Vitamin A: 17IU | Vitamin C: 0.03mg | Calcium: 29mg | Iron: 1mg
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