Ingredients
Scale
Dry Ingredients:
- 1 ½ cups oat flour (gluten free)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt!
Wet Ingredients
- ¼ cup + 2 tablespoons melted coconut oil
- 2/3 cup coconut or cane sugar
- 2 tbsp Follow Your Heart Egg Powder combined w/6tbsp water
- 1 teaspoon vanilla extract
Other:
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- To make the oat flour simply add about 2 cups of oats to a blender and blend until flour like.
- In a medium bowl, whisk together all the dry ingredients: oat flour, baking soda, baking powder and salt.
- In a large bowl, whisk together all the wet ingredients: melt coconut oil, coconut sugar/cane sugar, vegan eggs, and vanilla.
- Whisk until thoroughly combined about 10 seconds.
- Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined.
- Fold in chocolate chips.Cover the bowl of cookie dough.
- Let sit for 10-15 minutes in the fridge.Scoop 2 tablespoons of cookie dough onto the prepared baking sheet. With your hands flatten and form the cookies. Cookies will spread, but not excessively.
- Bake for 10-15 minutes. For larger sized cookies I’d recommend 20 minutes.
- Allow cookies to fully cool on the baking sheet, then transfer to a cooling rack.
Notes
*If you don’t have vegan egg powder, simply make a flax egg
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1