These chocolate chip cookies are crispy on the outside 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 🙂
Ingredients:
- 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
Wet Ingredients:
- 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)
Instructions:
- 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.
- Enjoy!
