Vegan and Gluten Free Chocolate Chip Cookies
Recipe adapted from Melissa Costello.
2 1/4 cups gluten free oat flour
3/4 cup gluten free rolled oats
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 teaspoon baking soda
1 cup chocolate chips (dairy free or grain sweetened)
1/2 cup walnuts, chopped (optional)
2/3 cup agave nectar
2/3 cup coconut oil
2 tablespoons almond milk (rice milk or soy milk are ok)
1 teaspoon vanilla extract
Heat the oven to 325 F.
In a medium size bowl, combine the dry ingredients including the chocolate chips and nuts. Set aside.
In a separate bowl, measure the wet ingredients. If the coconut oil is solid, melt it before measuring.
Add the wet ingredients to the dry ingredients. Stir to combine.
Refrigerate for about 20 minutes.
Measure tablespoon sized scoops of the batter onto baking sheets lined with parchment paper.
Bake for 12-15 minutes until golden brown.
Cool and store in an airtight container for up to a week.