Ingredients:

  • 1 1/2 cups (180g) certified gluten-free all-purpose flour blend
  • 3 cups (270g) certified gluten-free rolled oats
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (3g) sea salt
  • 1/2 cup (110g) refined coconut oil, melted and cooled slightly
  • 3/4 cup (150g) coconut sugar
  • 1 tbsp ground flaxseed meal
  • 3 tbsp water
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (170g) dairy-free dark chocolate chips

Instructions:

  1. Prepare the flax egg by whisking together 1 tbsp ground flaxseed meal and 3 tbsp water; let it rest until thickened.
  2. Whisk together the melted coconut oil and coconut sugar until smooth.
  3. Stir in the prepared flax egg and vanilla extract, beating the mixture until it looks glossy and well-combined.
  4. Sift in the gluten-free flour, baking soda, cinnamon, and salt. Fold gently with a spatula until no dry streaks remain.
  5. Stir in the rolled oats and dairy-free dark chocolate chips until evenly distributed.
  6. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet.
  7. Chill the tray in the refrigerator for 30 minutes to hydrate the flour and oats.
  8. Bake at 350°F (175°C) for 10-12 minutes until the edges are a deep golden brown but the centers still look slightly soft.
  9. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.