Chocolate Chip Oatmeal Cookies

A refined sugar and gluten-free take on a classic.

Serves: 12-15 cookies

Ingredients

Dry

• 1 cup oat flour

• 1 1/2 cups gluten-free rolled oats

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp sea salt

Wet

• 1/3 cup coconut oil, melted

• 1/2 cup maple syrup

• 2 eggs or flax eggs (2 Tbsp ground flax seed + 6 Tbsp water)

• 1 tsp vanilla

Add Ins

• 3/4 cup vegan dark chocolate chips (I use Lily’s)

• Maldon flaky sea salt

Instructions

1. Preheat oven to 350F and line a baking sheet with parchment paper.

2. In a small bowl, mix together all dry ingredients – oats, oat flour, baking powder, baking soda and salt.

3. In a large bowl, mix together all wet ingredients – melted coconut oil, maple syrup, eggs and vanilla. Whisk thoroughly.

4. Slowly add dry ingredients to wet ingredients. Whisk until well combined. Add in chocolate chips.

5. Using a cookie scoop, place cookie dough onto cooking sheet. Flatten the cookies with a fork as they will not spread during baking.

6. Top each cookie with a pinch of Maldon flaky sea salt.

7. Bake for 8-12 minutes depending on how soft you want them. I usually find 10 minutes to be the perfect amount of time.