After many attempts, I finally mastered the right consistency for a vegan and gluten free chocolate chip cookie! I actually love to store these in the freezer and eat them cold. Make sure you use Miyokos dairy free butter and Hu Kitchen chocolate chips.
Oat Flour Chocolate Chip Cookies
Ingredients
- 1.5 cups oat flour
- 1/4 cup coconut flour
- 1/2 cup dairy free butter room temperature
- 1/2 cup coconut sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 1 tsp baking soda
- 1 flax egg 1 tbsp flaxseeds mixed with 3 tbsp of water
- 3/4 cup chocolate chips
Instructions
- Prepare flax egg by mixing 1 tbsp of ground flaxseeds with 3 tbsp water
- Combine oat flour, coconut flour, salt and baking soda in a medium bowl
- In a large bowl, mix flax egg, butter, coconut sugar and vanilla
- Slowly mix dry ingredients into wet ingredients
- Roll into balls and place on a parchment lined cookie sheet
- Flatten each with a spatula and Bake at 350 for 10 minutes
