These cookies are a family favorite and are a great little treat for when you need it most 😉 They’re gluten-free and you have the option to make them vegan if you like. As always, I encourage you to play around with the recipe and make it your own, get the kids involved with the process and, more importantly … Have Fun!
1 generous cup of brown rice flour
1/2 tsp of baking soda
1/2 cup of Earth Balance baking butter, soft but not melted (I love EB because it’s vegan and great for baking, but feel free to use regular if you like)
1/2 cup of maple sugar
1 egg (for vegan use egg replacement, or combine 1 tbs of flax seeds with 3 tbs of water in a high speed blender)
1/4 tsp salt
1 vanilla bean
3/4 cup dark chocolate chips
1 cup of gluten-free old fashioned rolled oats (I like Bob’s Red Mill best, it’s organic and super yummy)
Pre-heat oven to 350℉
In a mixing bowl combine the flour, baking soda, salt, and stir. Add butter, sugar, egg, and continue to stir until smooth. Cut the vanilla bean in half, scrape out the seeds, and add them to the mixture, continue to stir for about 1 min.
When your mixture is fully combined, add chocolate chips, and oatmeal. You can split the batch in half if you’d like to make half with just chocolate chips and the other half with chocolate chips and oatmeal. If you decide to split the mixture, reduce oatmeal to 1/2 cup.
If you have a convection oven, cook for about 12 min. If using a regular oven cook for about 12-15min. You want to take the cookies out when light golden brown, so that they’ll be soft and chewy. Of course, if you like your cookies a little crispier, let them bake for a few extra minutes.
Feel free to add nuts, extra chocolate, or just oatmeal. Make it your own 😉