Bob's Red Mill Spring Into Baking

BOB’S RED MILL E-BOOK | 2020 SPRING INTO BAKING Gluten Free Vegan Chocolate Chip Cookies MAKES: 24 COOKIES • PREP TIME: 5 MINUTES COOK TIME: 11 MINUTES • PASSIVE TIME: 10 MINUTES If you were looking for the best gluten free and vegan chocolate chip cookie recipe … this is it! Just mix it together by hand in a single bowl with eight simple ingredients. These cookies have a natural sweetness and flavor from the oat flour and caramel-like notes from the coconut sugar. To bump up the texture, add ½ cup rolled oats, chopped dried fruit or nuts. Ingredients: 2 cups Bob’s Red Mill® Gluten Free Oat Flour 1 tsp Baking Soda ½ tsp Kosher Salt 1½ cups Organic Coconut Sugar 1 cup dairy free Chocolate Chunks, roughly chopped ¼ cup Oil ¼ cup Water 1 tsp Vanilla Extract Instructions: 1. Preheat the oven to 375°F and line two baking sheets with parchment paper. 2. In a large bowl, stir together oat flour, baking soda, salt, coconut sugar and chocolate chunks. 3. Whisk oil, water and vanilla together in a measuring cup, then quickly add to the dry mix. Stir together by hand until a homogenous dough forms, about 2–3 minutes. Note: the dough will look very dry at first. Keep mixing until a dough forms and can hold together when pressed into a ball. 4. Optionally, knead dough together by hand for the last 30 seconds instead of stirring. 5. Let the dough rest at room temperature for 10 minutes while the dough fully hydrates. Do not skip this step! 6. Scoop rested cookie dough into 24 portions and gently roll into balls. Divide evenly between two baking sheets and bake for 11 minutes. Allow cookies to cool on the baking sheet for 5 minutes before removing to a cooling rack.