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+ servings

Deluxe Chocolate Chip Cookies

Healthy Librarian - shared on Nutmeg Notebook
A cookie that will satisfy your sweet tooth!
Servings 24


  • 1 cup rolled oats blended into oat flour in a blender or a food processor- gluten free if you wish- or purchase oat flour
  • 1/2 cup almond meal or almond flour – available at Trader Joe’s Whole Foods or Health Food Stores
  • 1/2 cup rolled oats – gluten free if you wish
  • 2 tablespoons sunflower seeds raw unsalted
  • 2 tablespoons pumpkin seeds raw unsalted
  • 3 tablespoons sesame seeds raw
  • 2 tablespoons chia seeds
  • 1/2 tsp fine grain sea salt – I used 1/4 tsp
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 teaspoon ground cinnamon – my addition
  • 1/4 teaspoon freshly grated nutmeg – my addition
  • 1/3 cup ground flax meal – Bob’s Red Mill
  • 1/4 cup unsweetened shredded coconut – optional but so good!
  • 1/3 cup mini dark chocolate chips – dairy free or finely chopped dark chocolate or dried fruit of your choice if you prefer it over chocolate – really?
  • 1/4 cup raw almond butter peanut butter or cashew butter – I used cashew butter – didn’t have raw so I used regular.
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla
  • 1/4 – 1/2 cup of water to achieve the right thick cookie texture in the batter. The batter should be VERY thick and hard to mix by hand but it shouldn’t be dry. Start with a couple tablespoons and keep adding water until you have the right texture – I used about 1/4 cup.


  • Preheat oven to 350F and line a baking sheet with silicone baking sheet or parchment paper.
  • Grind the cup of oats into flour with a food processor or a high powered blender – I used the Blendtec. Or you can purchase Oat flour at a health food store.
  • Very coarsely grind the pumpkin seeds and sunflower seeds in a food processor with the PULSE button.
  • In a large mixing bowl, mix together all of the dry ingredients – Except the chocolate chips or dried fruit – set aside for later.
  • Add the wet ingredients all at once EXCEPT the water. Add small amounts of water at a time- maybe a tablespoon at a time until you have the right cookie batter texture.
  • Add chocolate chips or dried fruit.
  • Portion small balls of dough (I used a cookie scoop that holds about 5 teaspoons dough) onto the prepared baking sheet, and pat them down to flatten them slightly. They don’t spread out very much at all.
  • Bake cookies for 10-13 minutes. They will be soft right out of the oven so let them cool a few minutes on baking sheet before removing to cool on a wire rack.
  • Store in a sealed container. They won’t last long!
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