Oat Flour Chocolate Chip Cookies

dry ingredients

• 1 ½ cups gluten free oat flour
• ½ cup gluten free rolled oats
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt

wet ingredients

• ¼ cup + 2 tablespoons melted coconut oil
• ¼ cup coconut sugar
• ¼ cup pure maple syrup
• 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 minutes)
• 1 teaspoon pure vanilla extract

add-in ingredients

• 1 cup vegan chocolate chips

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
2. In a medium bowl, whisk together all the dry ingredients: oat flour, oats, baking soda, baking powder and salt.
3. In a large bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs and vanilla. Whisk until thoroughly combined and resembles caramel, about 5 seconds.
4. Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined. Fold in chocolate chips.
5. Cover the bowl of cookie dough. Let sit for 10-15 minutes at room temperature—this allows the dry mixture to absorb the wet mixture and become more cohesive.*
6. Scoop about 2 tablespoons of cookie dough onto the prepared baking sheet. Using a fork, flatten cookies into a round disc—they will not spread during baking. Optionally, press chocolate chips into the tops of the cookies.
7. Bake for 9-12 minutes. Using a flat, heatproof spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.