Ingredients
Method
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together the coconut sugar, vanilla, flaxseed meal and water until well combined and wet. Next, whisk in the avocado oil or melted coconut oil until completely smooth.
- Add the dry ingredients to the bowl: almond flour, oat flour, baking soda and salt. Mix with a wooden spoon until well combined. Fold in chocolate chips.
- Use a medium cookie dough scoop to grab cookie dough, or use your hands to grab about 2 tablespoons of dough and roll into a ball. If you want larger cookies, use 3 tablespoons of dough. Place cookie dough 2 inches apart on the baking sheet to prevent cookies from baking into each other. Bake for 10-12 minutes.
- For extra chewy cookies, flatter cookies (like large bakery-style cookies), you'll want to use the "drop method". Pull the cookies out of the oven two minutes before they're done baking. Take the cookie sheet and drop it on the counter to let the air out of the cookies. You'll see them fall in real time! I like to repeat this twice. Then, return the cookie sheet to the oven and finish baking for the remaining two minutes.
- Allow cookies to sit on the baking sheet for at least 10 minutes before removing them from the pan. You should get approximately 10-12 cookies.
Notes
Gluten-free
Vegan