Ingredients
The following ingredients have 12 Servings
- 1 cup gluten free rolled oats, more below
- ¾ cup gluten free oat flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 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
- ¾ cup vegan chocolate chips
- ½ cup gluten free rolled oats
- 2 tablespoons vegan chocolate chips
Instruction
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
- In a medium bowl, whisk together all the dry ingredients: oats, oat flour, cocoa powder, baking powder, baking soda and salt.
- 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.
- Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined. Fold in chocolate chips and oats. The dough will be sticky.
- Using a 2-tablespoon cookie scoop, scoop balls 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.
- Bake for 8-12 minutes. Mine took 10 minutes. Using a flat, heatproof spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. If cookies are too soft to lift, allow to set on cookie sheet for 10 minutes, then transfer to a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.
