Ingredients
1 1/2 c. gluten free oat flour
1 c. Bob’s Red Mill All Purpose Gluten Free Baking flour
1 c. sugar
1/4 c. flaxseed meal
1/4 c. arrowroot starch
1 1/2 t. xanthan gum
1 t. baking soda
1 t. salt
3/4 c. plus 2 T. melted, refined coconut oil or canola oil
6 T. unsweetened applesauce
2 T. gluten free vanilla
1 c. gluten free, dairy free chocolate chips
Preparation
Preheat oven to 325 degrees F. Line 2 rimmed baking sheets with parchment paper and set aside. In a medium bowl, whisk together the flours, sugar, flaxseed meal, arrowroot starch, xanthan gum, baking soda and salt. Add the coconut oil, applesauce and vanilla and stir with a rubber spatula until a thick dough forms. Stir in the chocolate chips until evenly distributed. Drop the dough by the tablespoonful onto the prepared baking sheets, about 1 1/2" apart. Bake for 7 mins., rotate the baking sheets, and bake for 7 mins. more, or until the cookies are golden brown and firm. Let stand on the baking sheets for 15 mins. before eating.
