Ingredients
- 1 1/2 cups oat flour (163g) gluten-free if needed
- 1 teaspoon non-GMO cornstarch
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsalted butter softened (or ghee or vegan butter)
- 6 tablespoons raw organic cane sugar
- 3 tablespoons coconut sugar (or brown sugar)
- 2 tablespoons water
- 1 tablespoon avocado oil (or any neutral flavored oil)
- 2 teaspoons baking powder
- 3/4 teaspoon vanilla extract
- 1/3 cup dairy-free chocolate chips
Instructions
- In a medium bowl, stir together the oat flour, cornstarch, baking soda, and salt.
- In a large bowl, using an electric hand-mixer, beat the butter and both sugars on high speed until fluffy.
- In a separate, small bowl, whisk together the water, oil, and baking powder until frothy and combined. Add it into the butter mixture, along with the vanilla, and beat until fluffy and combined, about 1-2 minutes on high speed.
- Add the dry ingredients into the wet. Stir until combined and a sticky dough forms. Stir in the chocolate chips.
- Cover and refrigerate for at least 2 hours, or to overnight. DO NOT SKIP THIS STEP.
- Once chilled, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
- Scoop the dough by heaping tablespoons (I used a heaping cookie scoop) and roll into balls, press out very slightly. You want the balls higher than they are round.
- Bake until the tops feel just set and the edges are very slightly golden, about 13-15 minutes. Let cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
- DEVOUR!
