Oatmeal chocolate chip cookies are even more amazing when shaped into fun holiday treats! Get ready for a party and decorate these coconut oil cookies with spider web icing! To make it even easier, bake them in a muffin pan or cake pan!
There is something profound about end of the day bedtime chats with your kids as you tuck them into bed. Sometimes they want to chat about what happened at school or about a story most recently read. Other times it is simply taking a ride in daddy’s truck that brings joy to their eyes.
Today was a day there was bit joy in Chase’s eyes. Chase volunteered at Touch a Truck which is a big fundraising event for PEP in Santa Barbara, CA. My five year old loves to be helpful and for him getting tickets at the bounce house booth and stuffing those orange pieces of paper into a decorated coffee jar was winning! It was done with enthusiasm, diligence and in perfect order. Why can’t we all be like this with a job sometimes!
As Chase was tucking into bed tonight I asked him, “What was your favorite part of today?”
With his eyes lit up his answer was, “Helping people today (getting handed tickets and putting them in a container) and bouncing in the bounce house.” The order sequence that it popped in his head and out his mouth brings so much joy! We have been working hard on “the world does not revolve around you stages.” It was nice to see a little bit of thinking of others got through to him.
The next day we made these beautiful fun cookies together. Now we can get chatting about these delicious cookie:-)
These amazingly decadent oatmeal chocolate chip cookies we not only eat for dessert, but for breakfast too! They are packed with healthy coconut oil, oats and light in sugar. It is all healthy ingredients and about as much or less sugar and carbs than cereal bars bought from the grocery store.
In fact these cookies taste just like oatmeal raisin cookies, so if you like raisins swap out the chocolate morsels for dried fruit.
When I was growing up my mom always made us giant chocolate chip cookies in a pizza pan. We ate them like delicious pizza slices. Instead of a pizza pan this dough can be baked in a round cake pan or baked in a muffin pan for individual treats.
These oatmeal chocolate chip cookies I thought would be so much fun for a Halloween dessert treat decorated with icing and candy.
Oatmeal chocolate chip cookies can be turned into festive healthy Halloween treats by decorating them with icing shaped as a spider web. Add nuts, natural chocolates and spiders to give it a real effect.
We just grabbed a few plastic spider rings to add to the decor of the web. Or make them with black icing as a dot and add lines for the spider legs.
These oatmeal chocolate chip cookies we could not stop eating they are so good! Made with unsweetened coconut flakes and coconut oil gives it a subtle sweetness that compliments the melted chocolate morsels inside. Using rolled oats and gluten-free flour perfectly absorbs some of the coconut oil to give these cookies and incredibly rich satisfying flavor.
I’ll admit, I eat these for breakfast. They taste so darn good with coffee!
Whatever time of day you eat these oatmeal chocolate chip cookies, you won’t regret it one bit. They do not have to be just for Halloween either. I thought it is fun to add a spider web but for Christmas add a pretty holly leaf or decorative colorful red and green icing is pretty too! For spring these oatmeal cookies are gorgeous sprinkled with some flowers on top!
Halloween Oatmeal Chocolate Chip Cookies
- 1 cup brown rice flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut oil melted
- 2/3 cup coconut sugar
- 1/2 cup tapioca flour
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
- 1 1/2 cups old fashioned oats
- 1 cup unsweetened coconut flakes
- 1 12- ounce bag chocolate chip morsels
- Mix 1 cup of confectioner sugar with 1 Tablespoon plus 1/4-1/2 teaspoon of coconut milk until thick but easy to drizzle from a bag.
- m&m's or chocolate coated candies optional
- Preheat oven to 350 degrees F. Spray a silicone muffin pan with cooking spray. Or spray a 6 inch cake pan.
- In a large mixing bowl using an electric mixer add sugar, egg, yolk, vanilla and beat until combined. On low gradually add the flour, tapioca flour, oats, coconut flakes and coconut oil. Fold in chocolate chips.
- Cover and refrigerate for 1 hour.
- Scoop 1/4 cup of dough into muffin cups. Bake 12 minutes until set and slightly brown. If using a cake pan, scoop half the batter into two baking pans. Bake each pan for 30 minutes or until pan is set and cookie slightly brown.
- Let cool on baking sheet 5 minutes. Transfer to a wire rack to cool completely. When cooled make the icing: combining confectioner sugar and coconut milk in an electric mixer. Add icing to a Zip-lock bag and slit the ends 1/8 inch. Drizzle icing on muffins or large cookie cake in circles starting with one center and going around, then add outward star strips to look like a spider web. Decorate with candy coated chocolates (Trader Joe's or m&m's).
- *Serving based off 12 muffins, or 2 6-inch cake pans.