Chocolate Chip Cookies

I am always experimenting with different types of the same cookie… doesn’t make sense at all, but try these dairy-free, gluten-free cookies if you are looking for something a little cleaner and lighter.Chocolate chip cookies


  • 2/3 plus 1/2 cup oat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cups dark chocolate chips
  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 3-5 Tbsp almond milk
  • 2 Tbsp coconut oil, melted


Combine all ingredients in a bowl, then stir in wet to form a dough – it will be dry at first, so keep stirring until a cookie-dough texture is achieved. If needed, add 1-2 tbsp extra milk of choice. Form into one big ball, then either refrigerate at least 2 hours or freeze until the dough is cold, or if you are impatient like me you can cook them right away. Once dough is chilled, preheat oven to 350 F. Form dough balls, and place on a greased baking tray, leaving enough room between cookies for them to spread. Bake 11 minutes on the center rack. They’ll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up.


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