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Ingredients
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2 cups gluten-free oat flour
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2 tablespoons coconut flour
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¼ teaspoon salt
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¼ teaspoon baking soda
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½ cup palm shortening
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2 tablespoons palm shortening
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½ cup coconut sugar
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2 large eggs
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1 tablespoon vanilla extract
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1 cup vegan chocolate chips
Directions
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Mix oat flour, coconut flour, salt, and baking soda together in a bowl.
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Cream 1/2 cup plus 2 tablespoons shortening and coconut sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Mix in vanilla. Slowly mix in dry ingredients. Stir in chocolate chips. Place dough in the refrigerator for 30 minutes.
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Preheat the oven to 350 degrees F (175 degrees C).
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Roll tablespoonfuls of dough into balls. Place on an ungreased cookie sheet and flatten with wet fingers.
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Bake in the preheated oven until golden brown, about 14 minutes; cookies will be tender when they come out of the oven. Let rest on the cookie sheet for 10 minutes, then transfer to a wire rack to finish cooling completely.
Nutrition Facts (per serving)
99 | Calories |
7g | Fat |
10g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 36 | |
Calories 99 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 3g | 15% |
Cholesterol 10mg | 3% |
Sodium 29mg | 1% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 2g | 6% |
Total Sugars 2g | |
Protein 2g | 3% |
Calcium 7mg | 1% |
Iron 0mg | 2% |
Potassium 25mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.