A cookie that will satisfy a sweet tooth… and is vegan friendly.
Want more recipes like this? Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/
Pre heat oven: 350 degrees Makes: 18 cookies
1/4 cup coconut flour
1/2 cup whole wheat pastry flour
1 cup instant quick oats
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup brown sugar, packed firmly
1/4 cup almond milk
1/3 cup canola oil
2 teaspoons vanilla extract
1/2 cup vegan semisweet chocolate chips (check the ingredient label, some labels contain milk).
Line cookie sheets with parchment paper. In a large bowl, combine the first 5 ingredients. In a separate medium bowl, whisk together brown sugar, oil, vanilla, almond milk and sugar – until sugar is dissolved. Add liquid (wet) to the dry ingredients, stir to combine. Add chocolate chips & stir to combine. Drop rounded tablespoons of dough onto the parchment lined sheet leaving 1 1/2″ space between each cookie. Bake for 10 minutes on top rack of the oven. Take cookies from the oven. If dough is puffy flatten the dough slightly with back of a spoon. Place cookies back in the oven, (rotating the pan for even baking) finish baking – 5 additional minutes. Remove from the oven, let the cookies cool and firm up (for 5 minutes) on the cookie sheet before transfering to a cooling rack.