PREP TIME: 20 MINUTES

COOK TIME: 11 MINUTES

TOTAL TIME: 36 MINUTES

SERVINGS: 24

ingredients

• 2 cups gluten free oat flour*

• 1 ½ cups organic coconut sugar

• 1 cup dairy-free chocolate chips **

• 1 tsp baking soda

• ½ tsp kosher salt

• ¼ cup oil

• ¼ cup water

• 1 tsp alcohol-free vanilla

notes

*I make oat flour by grinding oats in my Vitamix or Food Processor

** I use Enjoy Life chocolate chips

directions

1. Preheat the oven to 375॰ and line two baking sheets with parchment paper.

2. In a large bowl stir together oat flour, baking soda, salt, coconut sugar and chocolate chips.

3. Whisk the oil, water and vanilla together in a measuring cup, then quickly add to the dry mix. Stir together by hand until an homogeneous dough forms, about 2-3 minutes. Note: the dough will look very dry at first. Keep mixing until a dough forms and can hold together when pressed into a ball. Optionally, knead dough together by hand for the last 30 seconds instead of stirring (I kneaded the whole time with my hands).

4. Let dough rest at room temperature for 10 minutes while the dough fully hydrates. DO NOT SKIP THIS STEP.

5. Scoop rested cookie dough into 24 portions and gently roll into balls (I keep my hands a little wet so the dough doesn’t stick to my hands). Divide evenly between two baking sheets and bake for 11 minutes. Allow cookies to cool on the baking sheet for 5 minutes before removing to a cooling rack.