Ingredients

The following ingredients have 25 Servings
  • 1 flax eggs (1 tablespoons ground flaxseed plus 3 tablespoons water)
  • 1 cup gluten free rolled oats
  • 1/2 cup gluten free oat flour (or blend oats into oat flour)
  • 1/2 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Himalayan pink salt
  • 1/4 cup plus 2 tablespoons coconut butter
  • 1/2 heaping cup date paste
  • 2 tablespoons molasses
  • 1 1/2 teaspoons – 2 tablespoons almond milk or water
  • 1 1/2 teaspoons vanilla extract
  • 1 cup vegan chocolate chips

Instruction

  • Preheat oven to 350F (180C). Mix 2 tablespoons ground flaxseed with 6 tablespoons water to make flax eggs and set aside.
  • Mix together the oats, flours, baking soda, and salt and set aside.
  • Using a stand or hand mixer, beat together the coconut butter, date paste and molasses. Add 1 tablespoon milk, flax eggs and vanilla extract. Keep beating until everything is combined well.
  • Using the paddle attachment on your stand mixer, or a spoon, add in dry ingredients and mix. Add more milk if needed. You want it the consistency of soft play dough. Add chocolate chips. Mix until just combined.
  • Using your palms, roll into dense smooth balls and put on parchment lined cookie sheets. These don’t settle down when cooking. You can also just use a spoon to drop spoonfuls, but they won’t be as dense when baked.
  • Bake for 11-13 minutes or until they begin to brown. Cookie balls will harden a bit more as they cool. You don’t want to over bake them or they won’t get that partially raw middle.