These chocolate chip cookies are crispy on the oustide and soft on the inside… given that you don’t bake them too long! And they can easily be made gluten-free and dairy-free if you’d like 🙂
– 1 and 1/4 cup all-purpose flour
– 1 cup rolled oats
– 1/2 cup almond meal
– 1/2 tsp aluminum-free baking soda
– 1/4 tsp salt
– 1/2 tsp cinnamon (or 1 tsp if you really like cinnamon)
– optional: 1 tbsp chia seeds or flax seeds
– 3/4 cup (vegan) butter or coconut oil. I like combining the two 1:1.
– 1/4 cup pure maple syrup, agave nectar, or organic cane syrup
– 1/2 cup organic cane sugar or coconut sugar (not wet but we’ll be mixing it with the wet)
– 2 tsp vanilla extract
End ingredient: 1/2 cup chocolate chips (or raisins if that’s more your thing)
– Preheat oven to 350F and grease a cookie sheet
– Combine dry ingredients and mix together
– Combine wet ingredients and whisk together or beat together (for a nice creamier texture)
– Add wet ingredients to dry and mix together. If the dough is too dry, add 2-3 tsp of water or (nut) milk to get it to stick together
– Fold in chocolate chips (or raisins)
– Take approximately 2 tbsp of cookie dough and roll into a ball. Place on your cookie sheet until all the batter is gone. You should be able to make at least 10-12 cookies.
– Bake for 14-16 minutes – the top part of the cookie will look slightly uncooked but the bottom should be a golden brown. Take the cookies out at this point and they’ll be soft on the inside. If you let the top bake more, they’ll be crispy.