I made these delicious cookies, inspired by this Chocolate Covered Katie recipe, for my boyfriend’s parents over Christmas. They were a hit (unless they were just being really polite and are good actors, in which case thank you for not hurting my feelings!). So give these a go! They can be gluten free if you make sure the oats you use aren’t contaminated. They are soft and flavourful, the perfect treat size for when you only need something small to satisfy your craving.
1/3 and 1/4 cup oat flour (you can process any kind of rolled oats until they become a relatively fine flour)
1/8 tsp salt
1/4 tsp baking soda
chocolate chips as desired
2 tbsp brown sugar
2 tbsp granulated sugar
1 tbsp pre-melted Earth Balance or other vegan margarine
2 tbsp non-dairy milk, I used unsweetened Almond Breeze
Preheat your oven to 375 degrees.
Combine your dry ingredients, and in a separate bowl combine the wet. Add wet to dry and mix.
Form the cookie dough into a ball, wrap it in plastic wrap and let it chill in your refrigerator for at least two hours. The longer you chill cookie dough, the more developed the flavours will be. Chill for as long as you can, up to overnight, depending on your time frame.
Remove the cookie dough and form balls. I used a tbsp to measure exact portions, and create perfect little balls. Press in chocolate chips decoratively on top and bake for 6-7 minutes.
The cookies won’t look done when you take them out of the oven but they will still cook for a bit while they cool. In order for the cookies to stay soft, don’t overbake them.
Share, eat and enjoy!