It’s finally perfected! Bow to my glory.
Chocolate Chip Cookies
- 3 T ground flaxseed
- 6 T warm water
- 0.75 c canola oil
- 1 c brown sugar
- 2.5 c oat flour
- Pinch salt
- 1 t baking soda
- 0.25 t baking powder
- 0.5 package mini chocolate chips
- Large bowl
- Whisk / Hand mixer
- Large spoon
- Cookie sheet
- Aluminum foil
- Cooling rack
1. Add flaxseed and warm water to bowl. Mix and let sit for two minutes.
- A trick is to get the rest of your items needed after making up the flaxseed slurry.
2. Add oil, brown sugar, oat flour, salt, baking soda, and baking powder to bowl. Mix well.
3. Add in half of a bag of chocolate chips. Mix until well combined.
4. Preheat oven to 350.
- Why now? Because oat flour needs a touch extra time to soak up the liquids. Waiting for the preheat will give the dough more time to become a dough. If it’s already preheated or preheat super fast, give the dough five minutes to rest.
5. Cover cookie sheets with aluminum foil.
- Is this absolutely necessary? No. But clean up is better and easier with the foil. Parchment paper is also acceptable. Do not use wax paper.
6. Bake at 350 for 8 to 11 minutes for smaller cookies. The larger the cookie, the longer the bake time.
- If you were to lift it off the cookie sheet, the bottom will be a touch brown. Smell is also a key factor. If it smells like they’re done, they’re probably done.
7. Let cool on cookie sheet for half a minute. This time is to make sure they don’t crumble immediately.
8. Remove cookies to cooling rack for further cooling. Warm cookies are delicious and draw a crowd, so make sure to warn anyone to not touch before they show up. Unless you don’t mind the first cookie batch disappearing.
9. Eat or save for later.
- I use canola oil, but any oil that is liquid at room temperature should work.
- Read the chocolate chip bag carefully. I use the Enjoy Life mini chips which work perfectly in any chip recipe. Enjoy Life aims to keep allergens out of their foods.
- Any extract can be added to this. As well as any nut or chip. Be wary of allergens.
- Brown sugar can generally be replaced with honey, syrup, white sugar, etc. You can also cut the sugar in half or add in another half cup if you find it too sweet or not sweet enough.