Chocolate Chip “Oatmeal” Cookies

January 18, 2012 in Categories: by

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Or maybe these could be better named Chocolate Chip “Multi-grain” Cookies, since that is actually the cookie that they are designed to emulate.  Chocolate chip multi-grain cookies were one of my greatest recipe successes in my pre-paleo days.  Many iterations had modified a typical oatmeal cookie into a whole grain powerhouse.  And the cookies were delicious.  Well, now I know that whole grains are not good for you!  But as my kids’ favorite cookies, I had to create something similar with paleolithic ingredients.  This cookie is very chewy, holds together brilliantly, and tastes so similar to my old recipe you’d think for sure I had used some neolithic ingredients.  I suggest processing the different nuts separately since they require a different number of pulses to achieve the desired textures.  I found some great gluten-free, dairy-free, soy-free mini chocolate chips at Whole Foods (Enjoy Life brand).  These cookies are great for a picnic or sending in your kid’s lunch (they travel very well).  Yield:  30 cookies.

Chocolate Chip Oatmeal Cookies


1.    Preheat oven to 350F.
2.    Mix coconut oil, sugar, egg and vanilla in a medium bowl.
3.    Add almond flour, baking soda, cream of tartar and salt and mix well.
4.    Pulse macadamia nuts in a food processor until they resemble coarse sand.  Pulse pecans to similar texture.  Pulse sunflower seeds to similar texture.  Pulse almonds to a slightly coarser texture, resembling quick oats.
5.    Add shredded coconut, sesame seeds, ground flax seed and processed macadamia nuts, sunflower seeds, almonds and pecans.  Stir to combine.
6.    Incorporate mini chocolate chips or raisins.
7.    Drop 1” balls of dough onto a cookie sheet.  Bake for 9-10 minutes, until slightly underdone.  Let cool completely on cookie sheet.  Enjoy!

Do you need help finding any ingredients?  Check out  Important Pantry Items for the Paleo Baker.


Just made these today, YUMMY! The only issue I really had was that they didn’t flatten out, still stayed the ball shape. And I didn’t have the macadamia nuts, so I subbed for cashews. Any idea what the calories might be per serving? I saw you mentioned makes about 30, mine were bigger, so I was able to get 15 out of the receipe.

Ok, I’m a huge dork, I reread the receipe and i didn’t pulse the ingredients, but actually blended them in my mixer! Would explain the non-flattening issue!

I made this recipe today and everyone loved the flavor. However, my cookies came out very flat. Any ideas as to what may have caused this to happen and how I can prevent for next time? Thanks!

Is there a way to buy sunflower seed flour or do you have to make it yourself? I too am allergic to nuts and cannot make a lot of paleo recipes that calls for almond flour. Is sunflower seed flour something. That can be substituted any time in a recipe calling for almond flour. Thanks!

Came out too dry the batter -didn’t flatten also. Had to press down so after first batch then added another egg Andy 1/4 cup ghee melted. Came out better.

I bought the autoimmune paleo cookbook for $19 with paypal. It redirected me back to a site of Mickey Trescott. I clicked download here on my iPad, but nothing happened. I lost the site and didn’t get the cookbook. Can you please send me how to download it? Thanks, Lynnellen Ferguson

I’m on a paleo no-sugar diet, I really want to make these, and i’m thinking of replacing the sugar you listed with splenda. Would the measurements be the same?

Any other nut/seed flour or plantain flour would work better. Brown sugar is the best substitute for muscovado, but any granulated sugar should work okay. – Christina, Sarah’s assistant

These sound fab. What purpose does the flax in this recipe fill? Texture or binder? I will need to find a suitable replacement . Thanks!

I am a Allergic to almond flour – what would be a good substitute . I have noticed almond flour is in many recipes – what would be an appropriate general substitute ? Thanks

Almond flour can be substitued with sunflower seed flour-the easiest way is to grind the seeds yourself in a food processor until you get a flour.

This looks really good! Has anyone tried substituting a flax egg for the real one, and if so, how did they hold together? Thanks for the recipe!

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