2 1/2 c old fashioned oats puréed/food processed into flour
2 c ap flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 c dairy free butter
1 c granulated sugar
1 c packed brown sugar
2 eggs
1 tsp vanilla extract
12 ounces dairy free chocolate chips
Preheat the oven to 375° and line a baking sheet with parchment. Set aside.
Cream the dairy free butter and the sugars in the bowl of a stand mixer. Mix on medium
high until light and fluffy.
Add eggs and vanilla extract and mix again until combined.
Add in all dry ingredients and mix until dough forms. Add in dairy free chocolate chips and mix again.
Scrape down the sides of the bowl so dough is a ball in the center. Chill in the refrigerator for at least 30 minutes up to 2 hours.
Scoop out large balls of dough - approximately 2” or 2 tbs and roll lightly in your hands until a ball forms. Place on the cookie sheet at least 2” apart. I only fit 5 cookies on a sheet.
Bake for 10-12 minutes until edges look done but the middle is still a little soft. Let sit and cool
on the tray for at least 15 minutes. Transfer to a cooling rack to cool completely.
Enjoy!!!
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