Thin & Crispy Chocolate Chip Oatmeal Cookies


  • 1/2 cup coconut oil
  • 1/3 cup raw honey
  • 1/3 cup maple syrup
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 1/4 cup of spelt flour
  • 1 cup rolled oats
  • 1/2 teaspoon of baking soda
  • dash salt
  • 3/4 cup of dark chocolate chips
In a mixing bowl, cream the coconut oil, honey, and maple syrup until well incorporated.  Add egg and beat well.  Beat in vanilla.  (mixture will appear curdled — due to texture of coconut oil.)  In separate bowl combine flour, oats, baking soda and salt.  Gradually add to oil/sweetener mixture and mix.  Stir in dark chocolate chips.
Drop by rounded spoonfuls (about a tablespoon) onto a baking sheet.  Bake at 350º for 7-8 minutes.  The cookies will spread and ideally the bottom will be browned.  This lends to a nice crispy texture when cooled.  This yields 28 to 30 cookies.
**I learned after the first batch to only put 8 on a tray.  I baked mine for 7 min 30 seconds and then cooled them on the tray for a minute before transferring them to the cooling rack.

2 Responses to Thin & Crispy Chocolate Chip Oatmeal Cookies

  1. Hi
    I would like to know if it will turn out as good (in terms of the texture and crispness) if i replace the coconut oil with butter or veg oil and the flour with all-purpose flour? Let me know! Thank you so very much! 🙂

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