½tspbaking soda (reduced sodium version if you can find it)
1tspbaking powder
2tsporganic vanilla extract
1 ¼cupsgluten free oat flour
¾cupvegan chocolate chips (I recommend the Enjoy Life brand)
1
Preheat the oven to 350F. Line a large baking sheet with parchment.
2
Add all ingredients coconut oil through vanilla extract to a stand mixer and beat until light and fluffy. Or add a bowl and beat with a hand held beater until fluffy.
3
Add 1 cup flour and mix in. Add ¼ cup flour and mix in. Add flour 1 tbsp at a time and beat in to make a soft cookie dough. You don't want a crumbly dry mixture, so add just enough to get to somewhere between a stiff batter and soft dough.
4
Add the chocolate chips and fold in well. If the mixture feels crumbly or too stiff when mixing in the chocolate chips, sprinkle some non dairy milk and mix in.
5
Measure dough out by heaped tablespoon or a scoop on the lined baking sheet.
6
Bake for 10 minutes or until just slightly golden.
7
Remove from oven and "cookie slam" on a solid heat proof surface for the wrinkled cookie appearance.
8
Let cool on baking sheet for 2-3 minutes. Transfer to a cooling rack and let cool for another 3-5 minutes. The cookies set up while they cool. Try to share with everyone. Store on the counter for the day, and in a closed container for up to 3 days.
Nutrition information is dependent upon the brand of ingredients used. The nutrition information provided below is just to be used as a guide and assumes recipe was followed using exact ingredients mentioned above.
Nutrition Facts
11 servings
Serving size
2 cookies
Amount per serving
Calories110
% Daily Value *
Total Fat5g7%
Saturated Fat 0g
Trans Fat 0g
Cholesterol0mg
Sodium90mg4%
Total Carbohydrate30g11%
Dietary Fiber 2g8%
Total Sugars 25g
Protein2g
Potassium 0mg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
½tspbaking soda (reduced sodium version if you can find it)
1tspbaking powder
2tsporganic vanilla extract
1 ¼cupsgluten free oat flour
¾cupvegan chocolate chips (I recommend the Enjoy Life brand)
Directions
1
Preheat the oven to 350F. Line a large baking sheet with parchment.
2
Add all ingredients coconut oil through vanilla extract to a stand mixer and beat until light and fluffy. Or add a bowl and beat with a hand held beater until fluffy.
3
Add 1 cup flour and mix in. Add ¼ cup flour and mix in. Add flour 1 tbsp at a time and beat in to make a soft cookie dough. You don't want a crumbly dry mixture, so add just enough to get to somewhere between a stiff batter and soft dough.
4
Add the chocolate chips and fold in well. If the mixture feels crumbly or too stiff when mixing in the chocolate chips, sprinkle some non dairy milk and mix in.
5
Measure dough out by heaped tablespoon or a scoop on the lined baking sheet.
6
Bake for 10 minutes or until just slightly golden.
7
Remove from oven and "cookie slam" on a solid heat proof surface for the wrinkled cookie appearance.
8
Let cool on baking sheet for 2-3 minutes. Transfer to a cooling rack and let cool for another 3-5 minutes. The cookies set up while they cool. Try to share with everyone. Store on the counter for the day, and in a closed container for up to 3 days.
Nutrition information is dependent upon the brand of ingredients used. The nutrition information provided below is just to be used as a guide and assumes recipe was followed using exact ingredients mentioned above.
