Chewy on the inside, crispy on the edges, and packed with rich chocolate. Gluten Free and Dairy Free.

~Ingredients:  

1 1/3 Cup Gluten Free Oat Flour.

1/4 Teaspoon Baking Powder.

1/2 Teaspoon Baking Soda.

1/4 Teaspoon Salt.

1/4 Cup + 2 Tablespoons Solid Coconut Oil.*

2/3 Cup Coconut Sugar.

1 1/3 Flax Egg (4 Teaspoons ground flaxseed + 4 Tablespoons water).

1 Teaspoon Vanilla Extract.

1/2 Cup + 2 Tablespoons Vegan Chocolate Chips.

-Topping:  

2 Tablespoons Vegan Chocolate Chips.

~Directions:

Step 1:Preheat the oven to 375 degrees Fahrenheit. Line a cookie tray with parchment paper. Spray parchment paper with cooking oil. 

Step 2: Prepare the flax eggs by whisking together 4 teaspoons of ground flaxseed with  4 tablespoons of water. Set aside.

Step 3: In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

Step 4: Add solid coconut oil and coconut sugar to a large mixing bowl. 

Step 5: Using a spoon or a fork, cut the sugar into the solid oil—this will take a few minutes. Cut until only small coconut oil clumps remain and the texture resembles clumpy wet sand.

Step 6: Add in the flaxseed mixture and vanilla extract. Whisk until incorporated. The mixture will be wet and chunky.

Step 7: Using a hand mixer gradually add the dry ingredients mixture into the wet ingredients bowl. 

Step 8: Mix until well-incorporated and a cohesive dough forms.**  

Step 9: Fold in the chocolate chips.

Step 10: Using a cookie scoop, drop balls of cookie dough onto the prepared baking tray.

Step 11: Press the chocolate chips onto the top of cookies. 

Step 12: Bake 8-12 minutes. 

Step 13: After removing from the oven, give the baking sheet a few light taps to flatten the cookies to perfection.

Step 14: Transfer the baking sheet to a cooling rack. 

Step 15: Allow cookies to cool on the baking sheet for 10 minutes. 

Step 16: Afterward, use a heatproof spatula to transfer cookies directly onto the cooling rack for to finish cooling. 

Step 17: Eat and Enjoy!

~Recipe Notes:

*If your coconut oil is liquidy, do the following: line a small bowl with plastic wrap. Pour measured amount of coconut oil into bowl, directly over the plastic wrap—this will help you easily remove it later. Refrigerate for 15-30 minutes. Keep a close eye on the coconut oil—you want it to be solid, but just slightly soft enough for cutting. Once it's solid, lift the plastic wrap out of the bowl and dump the coconut oil into your mixing bowl. 

**Don't worry about the small clumps of solid coconut oil—this is expected.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hailey and Hannah :)