I have a soft spot for chocolate chip cookies! When I was growing up my mom and I would make them all the time! In my eyes, they are apart of what makes life so sweet. This recipe is similar to my other chocolate chip cookie recipe (find it here), although I find these ones much simpler to make as they have less ingredients and you only need to use one bowl for them! These ones are also a little “gooier”, moist, and can easily be made vegan! I highly recommend trying both recipes and seeing what suites you best. I love them both 🙂

Ingredients
Dry
– 3/4 cup whole oats ground into a flour
– 1 cup unbleached white flour (you could also use 1:1 gluten free flour)
– 1/2 tsp. baking soda
– 1/4 tsp. sea salt
Wet
– 1/2 cup raw cane sugar
– 1 Tbsp. maple syrup
– 1/2 tsp. vanilla extract
– 2 Tbsp. melted coconut oil (be sure to not over heat!). Naked coconuts is my favourite brand.
– 1 pasture raised egg
– 1/2 cup dark chocolate chips
– 2-4 tsp dairy free milk. WHY the variation? depending on the size of egg, I notice the batter can slightly vary in moisture. Start with 2 tsp and then stir all ingredients together first before seeing if you need to add 1-2 more. The dough should be able to stick together in a ball when you mix it with your hands. If it’s too dry it won’t be able to form like this.
NOTE: This recipe yields approximately 12 cookies, but easily can easily be doubled to make 24!
Instructions
– Pre-heat oven to 350oF convection (or 375oF regular bake)
– Grind oats in a blender to make oat flour
– Place all dry ingredients into a large bowl and mix until well incorporated
– Add the wet ingredients one by one to the bowl of dry ingredients, stirring after each addition.
– Fold in chocolate chips. It’s best to use your hands to ensure everything is super well incorporated
– Place golf ball size dough balls on a cookie tray, evenly spaced. They will slightly flatten on their own as they bake but lightly touching the tops with your hands helps to make for less goey/ more well baked cookies.
– Bake for 8-9 minutes. You will know they are finished when they no longer look wet on top, but still appear golden in colour.
– Place on a cooling rack before storing in an air tight container on the counter for 5 days or in the freezer for any longer
