Chocolate Chip Cookies (Gluten-Free, Vegan)

Yes, I am aware that I have a very slim selection of dessert recipes, and that I should not be "wasting" one on a recipe I already have posted. But these darn cookies are so good! And they're slightly different, with a slight coconut taste thanks to the coconut flour and coconut oil. Maybe I should put that in the title "Chocolate Chip Cookies with a Slight Coconut Taste." Mmmm.

These make nice balls of cookies, and have a slightly chewy texture with the oat flour. This recipe made about 18 cookies, and all of them were gone within 18 hours. (Maybe I should now re-name them to the "Magic Number 18 Cookies"?).

Look at them, all cute and ready to be destroyed. Go forth and destroy these cookies! But first...make them.

Chocolate Chip Cookies (with a slight coconut taste)
adapted from Love and Lemons
Makes about 18 cookies

3/4 cup oat flour (grind 3/4 cup oats in a food processor)
1/4 cup coconut flour
1/4 t baking soda
1/4 t salt
1/2 cup cup brown sugar
1/4 cup coconut oil
1/4 cup rice milk
1 t vanilla extract
1 flax egg (or 1 whipped egg)
1/2 cup chocolate chips

1. Preheat oven to 350 degrees.

2. In a medium bowl, whisk the flours, baking soda and salt together until thoroughly combined. Add in the brown sugar coconut oil, milk, vanilla and egg and mix all together. Stir in chocolate chips until they are evenly distributed.

3. By the tablespoonful, drop dough onto a greased baking sheet (or silpat) and bake for about 10 minutes. These are delicious warm, but of course still tasty after they have cooled.