Dark Chocolate Oat Cookies

A lighter cookie recipe with oats and dark chocolate.

Ingredients

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, combine the rolled oats, almond flour, baking soda, and salt. Whisk together until evenly distributed, breaking up any clumps in the almond flour.
In a separate small bowl, lightly beat the egg, then add the maple syrup and melted coconut oil. Stir until well combined and the mixture is smooth.
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. The batter should be slightly thick and cookie dough-like. Don't overmix.
Fold in the dark chocolate chips carefully, distributing them evenly throughout the dough.
Scoop the dough into 8 equal portions using a tablespoon or small ice cream scoop, spacing them about 2 inches apart on the prepared baking sheet. Gently flatten each cookie slightly with the back of the spoon.
Bake for 10-12 minutes, until the edges are set and just beginning to turn golden brown. The centers may still look slightly underdone.
Remove from the oven and let the cookies rest on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely, where they will firm up further.

Texture control: For chewier cookies, remove from the oven at 10 minutes when the edges are golden but the center is still soft. For crispier cookies, bake the full 12 minutes.
Make-ahead: Prepare the dough in advance and refrigerate for up to 24 hours. Scoop onto the baking sheet and bake as directed—chilled dough may need 1-2 extra minutes in the oven.
Chocolate variations: Swap dark chocolate chips for semi-sweet, milk chocolate, or a mix. You can also use roughly chopped chocolate chunks for a more rustic look.
Serving suggestion: Enjoy warm with a glass of milk or coffee. These cookies store well in an airtight container for up to 4 days.