Chips Ahoy!

Name: Chips Ahoy!
Ingredients: 1 1/2 cups oat flour; 1 cup Bobs Red Mill All-Purpose Gluten-Free Baking Flour; 1 cup vegan sugar; 1/4 cup ground flax meal; 1/4 cup arrowroot; 1 1/2 teaspoons xanthan gum; 1 teaspoon baking soda; 1 teaspoon salt; 3/4 cup plus 2 tablespoons melted refined coconut oil or canola oil; 6 tablespoons unsweetened applesauce; 2 tablespoons vanilla extract; 1 cup vegan gluten-free chocolate chips

12 ingredients

8 steps

Ingredients

1 1/2 cups oat flour
1 cup Bobs Red Mill All-Purpose Gluten-Free Baking Flour
1 cup vegan sugar
1/4 cup ground flax meal
1/4 cup arrowroot
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon salt
3/4 cup plus 2 tablespoons melted refined coconut oil or canola oil
6 tablespoons unsweetened applesauce
2 tablespoons vanilla extract
1 cup vegan gluten-free chocolate chips

Directions

1

Preheat the oven to 325F.
2

Line 2 rimmed baking sheets with parchment paper and set aside.
3

In a medium bowl, whisk together the flours, sugar, flax meal, arrowroot, xanthan gum, baking soda, and salt.
4

Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms.
5

Stir in the chocolate chips until evenly distributed.
6

Drop the dough by the teaspoonful onto the prepared baking sheets, about 1 1/2 inches apart.
7

Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more, or until the cookies are golden brown and firm.
8

Let stand on the baking sheets for 15 minutes before eating.