Gluten-Free Vegan Chocolate Chip Cookies
Ingredients
Dry
- 1 cup gluten-free flour mix
- 1 cup chickpea flour
- 1 cup Jungle Oats
- 1 tsp baking powder
- 1 tsp sea salt
- dark choc chips
Wet mix
- 120g melted coconut oil
- 2 cups coconut sugar
- dash of vanilla extract
- 8 tbsp plant milk
Preparation
Combine the wet and dry mixes well; the mixture should be super sticky and tough.
Set the mixture in the fridge for 30 minutes and preheat the oven to 180C.
Roll the mixture into balls.
Bake in the oven for 17 minutes on a silicon mat for best results; using parchment may cause darkening underneath.
Note that the cookies will be crunchy on the outside and soft and chewy on the inside.