That Chocolate Chip Cookie (the best you'll ever make)

Soft, thick, and chewy with rich dark chocolate chunks and wholesome ingredients. Naturally gluten- and dairy-free, these cookies are clean, nourishing, and absolutely addictive.

Course Dessert

Keyword Chocolate Chip, cookie

Prep Time 10

Cook Time 5

Servings 14 cookies

Author eastongilowski

Ingredients

2⅓ cup oat flour
½ cup coconut sugar brown sugar
½ cup cane sugar
1½ tbsp cinnamon
1 tsp sea salt
1 tsp baking soda
1 tbsp vanilla
6-8 tbsp almond milk
4 tbsp melted coconut oil
2 cups dark chocolate or dark chocolate bar

Instructions

In a large bowl, whisk together oat flour, coconut sugar, cane sugar, cinnamon, baking soda, sea salt
Add almond milk (start with 6tbsp), vanilla, and melted coconut oil. Stir until a soft dough forms, adding extra almond milk if needed for consistency. You don't want the dough really wet, just slightly sticky and compact. Then fold in dark chocolate chips
Scoop dough into approx. 14 cookie dough balls (about 50g each), place on a cookie sheet and place in fridge for 30min to 1 hour to harden.
Preheat oven to 350°, space the cookie dough balls evenly on your baking sheet and bake for 9 minutes, until flattened and cracks throughout the cookie.
Cool on the tray for a few minutes before transferring to freezer to set completely for 30-40 minutes! Store in an airtight container in the fridge or freezer.