Serving Size: 8 large double chocolate chip cookies cookies
- 1 tbsp ground flax mixed with 3 tablespoons water
- 1/4 cup coconut oil (do not melt)
- 1/4 cup sunflower seed butter (Any nut butter works!)
- 1/3 cup unpacked brown sugar
- 1/3 cup natural cane sugar
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine grain sea salt
- 3 tbsp cocoa powder
- 1.5 cups gluten-free rolled oats, processed into flour (or 1.5 cups oat flour)
- 1-2 tsp non-dairy milk (only if needed to moisten batter)
- A handful (or two) of non-dairy chocolate chips
- Preheat oven to 350F and line a large baking sheet with parchment paper. In a blender or food processor, blend the flax and water and set aside for a few minutes so it can thicken up. Whisk the flax egg again once thickened.
- Add the rest of the wet ingredients into the blender with the flax egg (coconut oil, sunflower seed butter, brown sugar, cane sugar, and vanilla). Mix until smooth.
- Now, blend in the dry ingredients, one by one, as you go down the ingredient list (baking soda, baking powder, salt, cocoa powder, oat flour). The dough should be moist enough to form balls without cracking, but not super sticky. If it is too dry, add almond milk by the teaspoon.
- Beat the chocolate chips into the batter or simply stir by hand.
- Shape balls of dough (about the size of a golf ball or 2 heaping tablespoons) and place on the baking sheet 2-3 inches apart. Gently press down on each ball with your hand to form a disc (it should be 1/2-inch thick or so).
- Bake for about 12-13 minutes (I baked for 13 mins) until the cookies are spread out nicely.
- Cool cookies on the baking sheet for 7 minutes or so and then transfer to a cooling rack for another 10-15 minutes.