Gluten free vegan soft chocolate chip cookies

• Vegan
• Gluten free

• Canned Goods

  • 1/4 cup So delicious unsweetened coconut milk

• Condiments

  • 1/3 cup Maple syrup, pure

• Pasta & Grains

  • 1 cup Certified gluten free quick oats

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Coconut sugar or brown sugar
  • 1 3/4 cups Sarah's gluten free flour blend
  • 1/2 tsp Sea salt
  • 1 1/4 cups Semi-sweet chocolate chips, dairy-free
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/2 cup Coconut oil

Found on sarahbakesgfree.com

Ingredients

• 1 3/4 cups Sarahs gluten free flour blend
• 1 cup certified gluten free quick oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup coconut sugar or brown sugar
• 1/2 cup coconut oil, softened
• 1/3 cup pure maple syrup
• 1/4 cup So Delicious unsweetened coconut milk, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/4 cups dairy free semi-sweet chocolate chips

Directions

• Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• In medium bowl, sift together flour blend, oats, baking powder, baking soda and salt. Set aside.
• In large mixing bowl, cream together coconut sugar and coconut oil, 1-2 minutes.
• Add maple syrup, coconut milk and vanilla. Mix until blended. Add flour mixture and chocolate chips. Stir until just combined.
• Roll heaping-tablespoon size scoops of cookie dough into balls {or use cookie scoop}.
• Place onto prepared baking sheet. Slightly flatten with fingers.
• Bake cookies 9-11 minutes. Cookies with be golden brown and soft to the touch. Place on cooling rack to cool completely.