I like to freeze several balls of this dough so I always have them on hand if I need to pop in a few for a gluten-free + vegan friend!
2/3 cup solidified coconut oil
1 cup coconut sugar
4 teaspoons vanilla extract
4 tablespoons almond milk
1-2 tablespoons natural applesauce (start with 1 and add a second one if batter seems too dry)
2 cups oat flour (make sure your brand is made from gluten-free oats)
2 cups almond flour
1 cup gluten-free oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup (or a bit more!) dark chocolate chips
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a bowl combine coconut oil and coconut sugar, mix on high with hand mixer until thoroughly combined. You can also use a stand mixer with paddle attachment. Add vanilla, almond milk, and applesauce. Mix on high until thoroughly mixed and not lumpy.
Add the almond flour, oat flour, baking soda, baking powder, and salt. Continue to mix as dough forms, then add gluten-free oats. Mix until all ingredients are thoroughly combined. If the dough seems dry, you can add another tablespoon of applesauce or almond milk.
Stir in the chocolate chips with a spatula.
Using a scooper or spoon, scoop out 1-2 tablespoons of dough and arrange on a baking sheet about 2 inches apart. Bake for about 12 minutes, just until edges start to brown. Allow cookies to cool before serving.