1cupBob's Red Mill Gluten Free 1-to-1 Baking Flour(148g)
2teaspoonsbaking soda
1/2teaspoonground cinnamon
1/2teaspoonsea salt
1teaspoonvanilla extract
1tablespoonspure cane molassesoptional BUT highly recommended**
3/4cupvegan chocolate chips
Instructions
Preheat the oven to 350°F/180°C. Line a large baking sheet or two smaller baking sheets with silicone mats or parchment paper.
In a bowl sift together the flour, baking soda, cinnamon and sea salt to combine. Set aside.
In a larger bowl, mix together the coconut oil and sugar on medium speed for 3 minutes to cream together. Add in the flax egg and the vanilla extract, and mix for another 2 minutes on medium speed until the mixture is light and creamy and emulsified.
Add in the dry ingredients in two batches, mixing for 30 seconds each until the dry mixture is just combined, scraping down the sides to combine. If you're using the molasses, fold it in completely here. Fold in your oats, then your chocolate chips, until completely folded in. I use a spatula for this step.
Cover your dough and place in the fridge for 1 hour to chill. Preheat your oven near the last 15 minutes of chill time.
Using 2 tablespoons per cookie, scoop the dough and roll into a ball. The dough should be thick and easy to roll. Feel free to add extra chocolate chips on top. Place on the baking sheet, allowing at least 2 inches of space between each cookie.
Bake for 14 minutes until the cookies are finished.
Remove from oven.
Allow to cool on the baking sheet for at least 5-10 minutes (trust me) outside of the oven, then transfer to a wire rack. You don’t want to disturb them before that - the cookies are still cooking from the residual heat. Serve and enjoy! Store the cookies in an airtight container once cooled, or leave them on the wire rack.
Notes
** I understand that not everyone has molasses, and the cookies taste fantastic without it, but I REALLY loved the depth that the molasses added to this recipe. If you have it, fold it in right before you add in your oats and chocolate chips!If you don't have coconut oil, you can substitute another oil that doesn't solidify, but just know the cookies will spread some more.Some more cookie tips
Get your cookie dough balls nice and round. This yields a beautiful end cookie.
Give each cookie enough space to bake. You want to leave at least 2 inches between each because they spread. I used two cookie sheets and put them on the middle rack.
Allow the cookies to cool. Trust me! When they’re done, I let them cool on the cookie sheet *OFF* (I move them to an oven mitt or trivet while still on the cookie sheet) the stove for 5 minutes. This helps them to set, without over baking them.
Don’t substitute the ingredients, or if you do, don’t expect they’ll need the same time. That also counts for smaller or larger cookies. Smaller cookies will bake quicker, larger cookies will take longer.
The chill time of 1 hour means you can pop your cookies out, roll them into balls and then make them for the perfect result. Remember to preheat your oven within about the last 15 minutes so it lines up beautifully. If you chill them for too short, they’ll spread too much. If you overchill them, they won’t spread as beautifully. If you have to leave them in for longer than the 1 hourup to 2 hours, take them out and place them on your counter for about 15 minutes to slightly soften up. If you have to leave them in longer to overnight, take them out and place them on your counter for about 20 minutes to slightly soften up. Then roll them up!