Chewy Oatmeal Chocolate Chip Cookies (gluten free, vegan)

Makes 3 & 1/2 dozen
Difficulty: Easy
Prep Time: 5-10 minutes
Cook Time: 12 minutes

1 & 3/4 cups gluten free flour (I use Bob’s Red Mill)
2 cups gluten free oats
1 cup chocolate chunks (I used Enjoy Life)
1 and 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. xanthan gum

3/4 cup coconut oil, solid**
1 cup turbinado sugar
1 tbsp. vanilla
2 flax eggs (2 tbsp. ground flax + 6 tbsp. water, let sit for 3-5 minutes)

Directions: In a small bowl, start by making your flax eggs. Mix 2 tbsp. ground flax with 6 tbsp. water and set aside. Once the mixture begins to thicken up, they will be ready to use.

In another large bowl, mix 1 and 3/4 gluten free flour, 1 and 1/2 tsp. baking soda, 1/2 tsp. salt, and 1 tsp. xanthan gum. Set aside.

Using a mixer, cream together the 3/4 cup coconut oil, 1 cup turbinado sugar, 1 tbsp. vanilla, and 2 flax eggs. Beat for 2-3 minutes or until smooth and creamy. Once your wet ingredients are combined, slowly add in the flour mixture and continue to beat until all ingredients are well incorporated.

Once the batter has been made, stir in 2 cups gluten free oats by hand. Then, fold in your chocolate chips. I always refrigerate my dough for ~30 minutes, so now would be the time to do it! It is not necessary, but I always find my cookies come out better when I do.

Taking tablespoon amounts, use your hands to form a ball of dough. If you want your cookies to be flatter, flatten the dough out a bit. If you want them nice and puffy, leave the cookie dough in balls. Bake by the dozen on baking sheets in a 350 degree oven for 12-14 minutes.

**coconut oil is solid at room temperature. make sure your coconut oil is solid and not liquid. To harden the coconut oil up, you can put it in the fridge. If you do not have coconut oil, you can replace it with Earth Balance.