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. |