Take time during the chilly mid-winter to focus on comfort and love—for yourself and for those in your circle. Enjoy the process of baking while warming the home with delicious smells of cinnamon, chocolate and vanilla. These cookies are vegan and gluten free and come together quickly and simply, appropriate for just about any day in need of a little extra goodness.
Ingredients
- ⅔ cup coconut oil, softened
- 1 tablespoon olive oil
- ⅓ cup + 2 tablespoons water
- 1 cup brown sugar
- ¼ cup sugar
- ¼ cup coconut sugar
- 1 tablespoon (plus a smidge more) vanilla
- 1½ cups gluten free all purpose baking flour
- 3 cups rolled oats
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon cinnamon, adjust to taste
- 1 cup vegan mini chocolate chips
Instructions
Preheat oven to 325 degrees. Line baking sheets with parchment paper.
Cream together the oils, water, sugars, and vanilla. In a separate bowl whisk together the flour, oats, salt, baking soda, baking powder, and cinnamon. Slowly add the dry ingredients to the wet until thoroughly combined. Fold in chocolate chips.
Drop cookie dough by rounded tablespoons onto the baking sheets. Cookies will spread, so leave a bit of space. Bake for approximately 12 minutes or until cookies are slightly golden on the underside and around the edges. Let sit on the baking sheet to cool.
Note: Coconut sugar has more body and adds a rich caramel flavor that is especially good in these cookies, but regular sugar may be substituted with just a slight change in the texture and flavor.
