Oat chocolate chip cookies

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Ingredients

1 tbsp. ground flaxseed
30 ml. coconut oil, melted
50 g. coconut sugar
60 g. gluten-free oat flour 
50 g. gluten-free oat flakes 
1 tsp. baking soda or baking powder
15 g. unsweetened shredded coconut 
dairy-free chocolate chips

These healthy gluten-free cookies are our family's favorite cookies prepared just for a few minutes. Outrageously delicious and preferred by my kids.

Cookies are made with plant-based ingredients, with no refined sugar and no gluten. Chocolate chip is optional, although it is more delicious! Shredded coconut gives a light tropical aroma. 

To make a healthier vegan egg substitute, I use flaxseed. It must be ground and soaked in water until it gets a gelatinous egg-like consistency. Cookies are definitely more delicious with all ingredients being plant-based. It is tried and tested! 

Steps

1

<span style="font-weight: 400;">In a small bowl mix together ground flaxseeds with 3 tbsp. of water. Let it sit for 15 minutes. If you have only flax seeds, blend them in a blender or food processor to get ground flaxseeds.  </span>
2

<span>Preheat oven to 180 degrees. Line a baking tray with parchment paper. </span>
3

Combine the "flaxegg" with coconut oil and coconut sugar. Whisk together. Add oat flour, oats flakes, baking soda, and shredded coconut. Mix until well combined. Fold in chocolate chips. 
4

Scoop up the dough and place 1 tablespoon of dough on the prepared baking sheet. Arrange cookies on the tray with little distance. Slightly thinner the cookies with your wet palms. 
5

<span>Bake cookies for 10 minutes until the edges are just slightly golden brown.</span>
6

<span>Allow cookies to cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. </span>

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