Description
Just 1 vegan gluten free cookie dough base, and boundless possibilities for chewy cookies with crisp edges, and just the right amount of delicious add-ins in one simple recipe.
Ingredients
Units
Scale
Dry Ingredients
- 1 3/4 cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- 1 teaspoon baking powder
- 1/3 teaspoon salt
Wet Ingredients
- 1/2 cup melted coconut oil
- 1/2 cup + 2 tablespoons coconut sugar
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes)
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons pure maple syrup
Add-ins
- 1 1/4 cups vegan chocolate chips or other add-ins (see post)
Optional Topping
- 2–3 tablespoons vegan chocolate chips or other toppings (see post)
Instructions
- Before starting, read through the post and select the variation you are making. Adjust the dry ingredients, wet ingredients, add-ins, and toppings as directed in the post.
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk together all the dry ingredients.
- In a large bowl, whisk together all the wet ingredients, until well mixed.
- Add the dry mixture to the wet mixture. Whisk as long as you can. Switch to stirring and folding with a rubber spatula until no flour patches remain. Fold in chocolate chips or the add-ins from the recipe variation you selected earlier.
- Cover bowl and chill in the freezer for about 20 minutes, until firm throughout. If necessary, allow to thaw at room temperature just until it’s soft enough to scoop, but still very firm and chilled.
- Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, evenly spaced apart. Cookies will spread a bit. Using a spoon, flatten the cookies about halfway for thick cookies, or flatten considerably for just slightly thick cookies. Optionally, press toppings onto the cookies.
- Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the sheet for about 10 minutes (on a cooling rack). Transfer cookies directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!
Notes
*If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy cookies. Here’s a guide on how to make gluten free oat flour.
Storing Instructions: Store cookies in an airtight container for 1-2 weeks.
Freezing Instructions: Store cookies in a freezer-friendly container or bag. Keep for up to 1-3 months. Thaw at room temperature for about 10-20 minutes before enjoying. Or, warm in the microwave for about 5-10 seconds.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snacks
- Method: Bake
- Cuisine: American
