Dry Ingredients
I cup gluten free oat flour- make your own by placing one cup of oats in a blender then blend to very fine
11/2 cup of Gluten Free Oats
1 teaspoon of Gluten Free Baking Powder
1/2 teaspoon of ground cinnamon
1/4 teaspoon ground nutmeg (optional but recommended)
Wet Ingredients
1/2 cup melted coconut oil
1/2 cup of coconut sugar
1 egg or 1 flax egg for vegans (1 tablespoon ground flaxseed and 3 tablespoons warm water, whisked together for 15 minutes)
11/2 teaspoons pure organic vanilla essence
2 tablespoons of pure maple syrup
Add-Ins
1 cup dark chocolate chips
Method
Preheat oven to 180C. Line a baking sheet with parchment paper. Set aside.
In a medium bowl, whisk together all the dry ingredients. Set aside.
In a large bowl, whisk together all the wet ingredients. Whisk until well mixed.
Add the dry mixture to the wet mixture. Whisk as long as you can. Switch to stirring and folding with rubber spatula until no flour patches remain. Fold in chocolate chips.
Cover bowl and chill in the freezer for about 20 minutes, until firm throughout. If necessary, allow to thaw at room temperature just until the dough is soft enough to scoop, but still very firm and chilled.
Using a medium cookie scoop or ice-cream scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, evenly spaced apart. Cookies will spread a bit when cooking.
Using a spoon, flatten the cookies about half way for thick cookies. Flatten considerably for just slightly thick cookies. The dough will be a bit sticky.
Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the cookie sheet for 10 minutes (on a cooling rack). Using a heatproof spatula, lift cookies off the sheet and transfer directly onto a cooling rack to cool completely before storing.
Store in an airtight container for 1-2 weeks.
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