cookie - coconut oil and chocolate chip - vegan

By tinathorn

Ingredients

• 1/2 cup quinoa flour
• 1/2 cup brown rice flour
• 2 tablespoons arrowroot starch (I haven't tried these with tapioca or potato)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup coconut oil, softened
• 1 cup coconut sugar
• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
• 1 teaspoon vanilla extract
• 1/2 cup vegan chocolate chips

Details

Servings 18
Preparation time 120mins
Cooking time 130mins
Adapted from simplyquinoa.com

Preparation

Step 1

In a small mixing bowl, whisk together all dry ingredients and set aside.
Beat together softened coconut oil and coconut sugar until creamy. Add flax egg and vanilla and beat until smooth.
Add flour mixture into wet ingredients in three additions, mixing fully between each. Fold in chocolate chips.
Cover bowl and chill dough for 1 - 2 hours.
With 30 minutes left in the chilling, preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Remove dough from fridge and let sit for 5 minutes. Scoop 2 tablespoons of dough and shape into balls. Place on parchment and repeat until no dough remains. For a thicker cookie, leave balls as is, but for a thinner cookie, gently flatten them between your palms.
Bake cookies for 9 - 11 minutes until edges are brown and crispy.
Let cool on pan for 5 minutes, then transfer to a wire rack and cool completely.