Gluten free, Vegan Double Chocolate Cookies

These Cookies are extremely rich, chewy and versatile. I bake these with a variety of substitutes each time, based on what is in my kitchen.

Duration: Approximately 30 min

Serving: 35 - 40

Ingredients

3 cups gluten free flour (substitute almond, coconut flour)

1 cup coconut sugar

1 cup cane sugar

1 tbs baking powder

1/2 cup oil (olive oil, coconut oil)

3/4 cup of cocoa powder

1 tsp vanilla extract

2 cups steel cut oats

1 - 1 1/2 cups of dairy free milk (almond, cashew)

1/2 cup of flax seeds

1/2 cup dairy free dark chocolate chips *Optional

Directions

1. Preheat the oven to 350F and prepare a cookie sheet lined with parchment paper or a reusable cookie sheet.

2. In a large mixing bowl, add all dry ingredients including the flour, both sugars, oats, baking powder, cocoa and flax. Mix together with a whisk or regular spoon.

3. In a separate bowl, add the oil, vanilla and non-dairy milk. Mix together and add to the dry ingredients.

4. Mix all of the ingredients together well and add more non-dairy milk if you see fit to get the perfect consistency. The amount of milk needed depends on the flour used, because all different gluten free and nut flours have different consistencies.

5. Once the batter is mixed, add the chocolate chips if you want some extra chocolatey goodness!

6. Using a tablespoon, scoop the cookie dough into balls and place on the baking sheet. Bake for 18-20 minutes.

7. Let cool once finished and serve warm with a glass of milk, or store in the pantry for a week or so!

ENJOY!