One of my co-workers saved my butt the other day so his reward was cookies. It just so happened that I had a discussion about wheat-free cooking with another co-worker so this recipe was perfect example to bring to work. There is no wheat flour in this cookie recipe, it's substituted with oat flour. If the batter doesn't seem as stiff as you're used to, that's okay. They bake up very nice with a little puff. Five stars - a definite keeper; tasty and quick to make.
Ingredients
1-3/4 cups oat flour
1/2 tsp baking soda
1/4 tsp salt
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1 TB ground flaxseeds
1/4 cup soy milk
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1/4 cup organic brown sugar
1/4 cup organic granulated white sugar
1/3 cup canola or walnut oil
1 tsp vanilla
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3/4 semi-sweet vegan chocolate chips
Directions
Preheat the oven to 375 degrees. Sift together the oat flour, baking soda and salt in a large bowl. In small bowl whisk together the flaxseeds and soy milk. Add the sugars and stir. Add the oil and vanilla and mix by hand for about 1 minute until emulsified.
Mix the wet ingredients into the dry, stir to mix and fold in chocolate chips. Drop onto cookie sheet (I like to line it with parchment paper) and bake for about 10 minutes until lightly browned. Cool for 5 minutes and put and cooling rack. Makes 18-24 cookies.
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