1 cup gluten free rolled oats, more below
1 cup gluten free oat flour – if using homemade: make sure it’s very finely ground, as coarse flour will result in crumbly cookies
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup + 2 tablespoons melted coconut oil
1/4 cup coconut sugar
1/4 cup pure maple syrup
2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 minutes)
1 teaspoon pure vanilla extract
3/4 cup vegan chocolate chips
1/2 cup gluten free rolled oats
Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
In a medium bowl, whisk together all the dry ingredients: oats, oat flour, baking powder, baking soda and salt.
In a large bowl, whisk together all the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs and vanilla. Whisk until thoroughly combined and resembles caramel.
Add the dry ingredients to the wet ingredients. Whisk until thoroughly combined. Fold in Add-In ingredients: chocolate chips and oats.
Using a medium cookie scoop, scoop cookie dough onto the prepared baking sheet. Using a fork, flatten cookies into a round disc—they will not spread during baking. Optionally, press chocolate chips into the tops of the cookies.
Bake for 8-12 minutes. Using a flat, heatproof spatula, carefully lift cookies off the baking sheet and transfer to a cooling rack. Allow to cool completely. Enjoy!