¼cup softened butter (dairy-free butter will work)
¾cupcoconut sugar (or brown sugar)
1teaspoonvanilla
¾cupdark or semi-sweet chocolate chips
Instructions
Flax Egg
Mix 1 tablespoon of flax meal with 3 tablespoons of room temperature water. Let it sit for 5-10 minutes.
Cookie Dough
Preheat your oven to 350°F.
In a medium mixing bowl oat flour, oats, baking soda and salt.
In a separate bowl, use a hand mixer or stand mixer to beat the softened butter with the coconut sugar until light and fluffy. Add in the flax egg and the vanilla.
Add in the flour mixture and mix together until well combined. Fold in the chocolate chips.
Prepare a baking sheet with silicone baking mats or parchment paper. Using a cookie scoop or two spoons, arrange the dough at least one inch apart as they will spread.
Bake 9-11 minutes until edges are slightly golden.
Allow cookies to cool on baking sheet for 10-15 minutes then transfer them to a wire rack to finish cooling.
Notes
You can replace the flax egg with one regular egg. Just note the cookies tend to spread a little more than when using flax egg.
If you do not have flax meal, chia seeds will also work. Follow the same directions as the flax egg.
Allow the cookies to cool before transferring them as they can be a little brittle and fall apart when they are still hot.
To make oat flour, add oats to a blender or food processor. Blend for about 15-30 seconds until you have a fine powder. One cup of oats will yield about ¾ cup of oat flour. Store any leftover oat flour in an air-tight container in your pantry for up to 3 months.