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Gluten free and vegan chocolate chip cookies

Gluten free and vegan chocolate chip cookies made with oats and coconut oil. Healthier than your average cookie, quick and easy to make!
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Refrigeration time 15 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Cookies
Ingredients Equipment Method Notes

Ingredients
  

  • 75 gr oat flour (approx. ¾ cup)
  • 50 gr organic quick oats (you can just blend whole gluten free oats in a blender)(approx. ½ cup)
  • 25 gr organic gluten free oats (approx. ¼ cup)
  • ½ tsp baking soda
  • ½ tsp salt
  • 50 gr organic (unrefined) (caster) sugar (I prefer to use caster sugar because it is less grainy, but using regular sugar works as well*)(or sub dark brown sugar for a richer taste but less crispy cookie)(approx. ½ cup)
  • 60 gr (dark) chocolate chips (use mini or regular, use vegan chocolate chip if vegan)(approx. ⅓ cup)
  • 1 small organic egg
  • 90 gr coconut oil (approx. 7 tbsp)
  • ½ tsp pure vanilla extract

Equipment

  • ice cream scoop (optional)

Method
 

  1. Mix all the dry ingredients in a mixing bowl.
  2. In another bowl mix the wet ingredients.
  3. Add the wet to the dry ingredients and mix to combine them. The dough will appear dry at first, but when you work the dough it will get smoother.
  4. Fold in the chocolate chips and any other add-ins.
  5. Scoop (using a large ice cream scoop) 6-8 cookies out on a parchment paper lined baking tray.
  6. Refrigerate the baking tray with scooped out dough for 15-20 minutes to get a firmer dough. In the meantime preheat the oven to 325F/165C.
  7. Bake them for 12-14 minutes. They will still seem undone, but they will firm up when they cool off.

Notes

*you can actually grind granulated sugar in a high speed blender to get it finer as a substitute to caster sugar