This will be the 14th chocolate chip cookies recipe on Bake Club! And it's a good variation - adding oats and being free of gluten, sugar and dairy if you need to bake for special dietary requirements. Thanks to Minimalist Baker for the inspo.

3/4 c rolled oats, or quick cook oats
3/4 c ground almonds
1/4 c desiccated coconut
3/4 tsp baking powder
14 tsp salt
1/4 c dark chocolate chips
1/4 c chopped dried fruit, optional (I used apricots but I've also used prunes and freeze-dried blueberries)
1/4 c aquafaba (brine from can of chickpeas)
2 tbsp almond butter
1/3 c brown rice syrup
2 tbsp coconut oil, melted
1/2 tsp vanilla extract

Put all dry ingredients plus chocolate chips and dried fruit in a large bowl and mix well. In a small bowl whisk together the rest of the ingredients until combined. Pour into dry ingredients and mix. Form the sticky dough into a ball, wrap in cling film or wax wrapper and place in freezer for 10 min or fridge for 30 min until firm.
Preheat oven to 180C. Line 2 baking trays with baking paper.
Roll 1-2 tbsp dough into balls and place on your trays. With damp fingers press down and flatten each cookie to a small disc. Leave room in between for spreading.
Bake for 10-12 minutes, rotating trays halfway through cooking. Cookies should be browned on the edges and cooked in the middle.
Leave on the trays for a few minutes, then transfer to a wire rack to cool completely. These cookies are crisp on the outside and chewy inside.