Gluten-Free Vegan Chocolate Chip Cookies

Super delicious, satisfying and healthy gluten-free, dairy-free, vegan cookies.

Recipe makes about 14 cookies‍

Dry Ingredients

• 1  cup oat flour
• 1/3 cup arrowroot flour**
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1/3 cup coconut oil*
• 1/3 cup coconut sugar
• Flax egg (4 teaspoons ground flax + 4 tablespoons water, whisked together, set for 15 mins)
• 1 teaspoon vanilla extract

Add-In Ingredients

• 1/3 cup chocolate chips or carob chips (I like Missy J's)

Optional Topping

• Sprinkle of vanilla sea salt or regular sea salt. (Oaktown Spice Shop's Vanilla Sea Salt is so good!)

* Your coconut oil should be soft enough to scoop, but not rock solid. I recommend 10 seconds in the microwave. If it starts to get liquid-like then you will have to refrigerate until solid again.

** You can also use 100% oat flour for this recipe.

Tip: You can freeze balls of cookie dough in the freezer and bake from frozen.

INSTRUCTIONS

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Make the flax egg in a small bowl. Set aside.
3. In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
4. Add coconut oil, coconut sugar, flax egg and vanilla extract. Whisk until incorporated.
5. Using a hand mixer gradually add the dry ingredients into the wet ingredients until well-incorporated and a dough forms.
6. Fold in chocolate or carob chips.
7. Using a 2-tablespoon cookie scoop, scoop and drop balls of cookie dough onto the baking sheet.  Sprinkle a pinch of sea salt on the top if you want!
8. Bake 8-12 minutes.
9. After removing from the oven, give the baking sheet a few light taps to flatten the cookies.
10. Allow cookies to cool on the baking sheet for 15 minutes before enjoying.