Chocolate Chip Oat Cookies

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Makes about 20-24 cookies


Ingredients:


  • ⅓ cup gluten-free rolled oats

  • ¼ cup gluten-free oat flour

  • ½ cup rice flour

  • 3 tbsp coconut flour

  • ½ tsp baking soda

  • Pinch of salt

  • ⅓ cup coconut sugar

  • ⅓ cup vegetable oil or margarine (softened)

  • 2 tbsp ground flax seeds

  • ⅓ cup plant milk

  • 1 tbsp vanilla

  • Chocolate chips and/or chocolate chunks (lots of them)


Directions:


Preheat oven to 350°F or 180°C. 


In a measuring cup mix all flours, salt, and baking soda, and set aside. In a bowl, mix flax seeds with oil, vanilla, and coconut sugar. Gradually add flour mixture alternating with plant milk. Mix until you get a cookie dough consistency. Adjust the amount of plant milk if needed. Add chocolate chips, and blend well. With the help of a spoon (or just your hands) make small balls and flatten them in a tray. They don’t expand much, so it’s important to flatten them if you like thin cookies.


Bake for 10-12 min or until lightly golden.


Tips: you can substitute oil with nut butter for a healthier version. You can also use almond flour instead of coconut flour for a nuttier taste.





Another tip: they taste great with a glass of soy vanilla milk or coconut milk 👌🏻





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