First, I tried adapting my favorite Paleo Chocolate Chip Cookies, using oat flour instead of almond meal, but the result didn’t hold together well. I realized that oat flour requires an egg-like binder, such as a banana or a “flax egg,” and since I didn’t want a banana-flavored cookie, a flax egg seemed like the best choice. However, I should mention that I actually prefer to use ground chia seeds over flax seeds, in most cases, as I find their flavor blends more seamlessly into baked goods. During the recipe development process earlier this month, I posted one of my trials on Instagram, mentioning how the cookies tasted good, but I still felt like they were missing something. (I’m very particular when it comes to cookies!) Kelly, from Cut Cut Sew, saw my Instagram post and kindly offered to share her own recipe with me, passed down from her sister-in-law. So, we all have her to thank for helping this recipe come to life. The resulting cookies are lightly sweetened, with a crisp outside and soft, tender inside– just the way I like them. I hope you all enjoy them, too!
— Vegan & Gluten-Free Chocolate Chip Cookies Makes 12 cookies Adapted from Kelly at Cut Cut Sew Ingredients: 1 3/4 cup gluten-free oat flour* 3/4 cup coconut sugar 2 flax or chia “eggs” (recipe here) 1/3 cup melted coconut oil 1 teaspoon vanilla extract 1/4 teaspoon salt 3/4 cup dark chocolate chips *I made the oat flour at home by grinding gluten-free rolled oats in my blender. Directions: Preheat the oven to 350F and line a baking sheet with parchment paper. In a large bowl, combine flour, sugar, chia eggs, oil, vanilla and salt, and stir well to create a uniform dough. Fold in the chocolate chips, then scoop the dough onto the lined baking sheet, leaving about 1 1/2-inches of space between the cookies. Gently flatten the dough with your fingers, as these cookies won’t spread too much with baking. Bake for 10-12 minutes at 350F, until the cookies are lightly golden and the edges are firm. Cool on the pan for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Notes:
Non-vegans can substitute real butter for coconut oil, if you prefer. I haven’t tried making this recipe with real eggs, so I’m not sure if you’d need 1 or 2 eggs for this recipe– please leave a comment below if you try it out! For a grain-free vegan cookie, try my Paleo Chocolate Chip Cookie recipe instead.
Enjoy! — Reader Feedback: What’s your favorite flour to bake with? I’m partial to nut and seed flours, but I also enjoy grinding my own flour from oats and buckwheat.
