Chocolate Chip Cookies

This is another classic recipe that’s improved by the addition of vegan ingredients instead of dairy and eggs. Coconut oil provides a subtle natural sweetness and a wonderfully rich feel when you take a bite. Can’t beat the versatility either: use whatever flour you have on hand: oat, sorghum or quinoa flours will all work well with GF all-purpose flour.

Active time: 18 minutes

Total time: 38-40 minutes

2 tablespoons flax meal

1 cup GF all-purpose flour

½ cup oat flour

½ cup sorghum flour

1 teaspoon baking soda

½ teaspoon xanthan gum

1/4 teaspoon sea salt

2/3 cup melted coconut oil

2 tablespoons vegan butter

1 ¼ cups Sucanat

¼ cup organic cane sugar

2 teaspoons vanilla extract

1 cup chocolate chips

1. Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
2. Combine the flax meal with 4 tablespoons of water and set aside to thicken.
3. In a medium bowl, whisk together the all-purpose flour, oat flour, sorghum flour, baking soda, xanthan gum and sea salt.
4. In a large bowl, beat together the coconut oil, vegan butter, Sucanat and sugar until smooth. Beat in flax meal mixture and vanilla until smooth and creamy.
5. Add the flour mixture to the coconut oil mixture, stirring until just combined. Fold in the chocolate chips.
6. Drop heaping teaspoons of cookie dough onto prepared cookie sheet, spaced 2 inches apart.
7. Bake for 9 to 11 minutes or until edges turn golden brown. For chewy cookies, bake for 9 minutes.
8. Let the cookies cool on the sheets for about 10 minutes before transferring to wire racks to finish cooling.

Makes 22-24 cookies

Note: If you want your cookies to rise instead of baking up flat and chewy, chill the dough for 30 minutes before baking.