I made these cookies vegetarian, with an egg instead of a flax or chia, but they turned out sooo great, that I will attempt veganization next time!
- 1 and 1/4 cups gluten-free old-fashioned rolled oats (can substitute 1 cup gluten-free oat flour)
- 1 cup high-quality all-purpose gluten-free flour (any of these gluten free flour blend recipes will do)
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 12 ounces semi-sweet non-dairy chocolate chips (I used mini chips)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup coconut oil, at room temperature or slightly melted
- 1 egg ( or flax or chia egg)
- 1 teaspoon vanilla
Take the oats and put them in a food processor. Blend them for about a minute or two, just until they have a floury consistency, (a few small chunks are fine). Then just mix all the ingredients together! I am not much for mixing dry then wet ingredients separately, and most things turn out just fine.
The dough will be crumbly and oily. Just take a spoonful and form a small ball, approximately the size of a golfball, and place on a parchment lined baking sheet. Press each ball down gently to flatten slightly. Leave about an inch and half between cookies. Once cookies are on the sheet, place into the freezer for about ten minutes.
Preheat your oven to 350 degrees F. Once the ten minutes is up, bake for about 12-16 mins. Repeat process until all cookies are done. You might want to have two baking sheets so the process goes a little faster and your next batch of cookies can cool in the freezer while the first batch is baking.
These turned out light and oh so deliciously crunchy! So good!
Hope you enjoy them too.