Chocolate Chip Cookies

YUMMMMMMMM, chocolate chip cookies are my favorite! I would choose them over any dessert… even ice cream! (I will always say yes to an ice cream cookie sandwich, however.)



I’ve made these chocolate chip cookies so many times over the last 3 weeks. And it has been delicious. They are made with a mix of oat flour and brown rice flour and sweetened with coconut sugar. Coconut sugar can be expensive so if you don’t have a reason to buy it you can easily swap it out for brown sugar. For the oat flour, you can process rolled oats in your food processor or blender. This recipe doesn’t require a fine store bought oat flour for these cookies. I used store bought brown rice flour and you can make my brown rice flour muffins with the rest of the package :) There is a little bit of peanut butter in this recipe but you can swap out any nut or seed butter. It would be fun to try it with tahini!



Yields: 20 cookies


Ingredients

1 ¼ cup oat flour

1 ¼ cup brown rice flour

1 ¼ cup coconut sugar

¼ cup coconut oil*

¼ cup peanut butter*

¼ cup almond milk

1 flax egg → 1 Tbsp ground flax + 2.5 Tbsp water

1 tsp baking soda

1 tsp vanilla


Instructions

1. Make flax egg. Combine ground flax with water in a small bowl and set aside.

2. Preheat oven to 375 degrees fahrenheit.

3. Measure dry ingredients. Oat flour, brown rice flour, coconut sugar, baking soda and place in a bowl or bowl of a stand mixer.

4. Heat up peanut butter and coconut oil in the microwave or stovetop. Add to bowl with the almond milk, flax egg and vanilla.

5. Mix on medium speed or with a spatula until the dough is homogenous. Add chocolate chip and mix until combined.

6. Line a baking sheet with silpat mat or parchment paper and bake in the middle rack of the oven for 10-12 minutes. Allow to cool and enjoy!


*Note - for crunchier cookies increase the peanut butter and decrease the oil and vice versa for softer cookies.

 2019 // LUCY LAFRANCHISE