Chips Ahoy!

• 1 1/2 cups oat flour
• 1 cup Bobs Red Mill All-Purpose Gluten-Free Baking Flour
• 1 cup vegan sugar
• 1/4 cup ground flax meal
• 1/4 cup arrowroot
• 1 1/2 teaspoons xanthan gum
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup plus 2 tablespoons melted refined coconut oil or canola oil
• 6 tablespoons unsweetened applesauce
• 2 tablespoons vanilla extract
• 1 cup vegan gluten-free chocolate chips

1. Preheat the oven to 325F.
2. Line 2 rimmed baking sheets with parchment paper and set aside.
3. In a medium bowl, whisk together the flours, sugar, flax meal, arrowroot, xanthan gum, baking soda, and salt.
4. Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms.
5. Stir in the chocolate chips until evenly distributed.
6. Drop the dough by the teaspoonful onto the prepared baking sheets, about 1 1/2 inches apart.
7. Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more, or until the cookies are golden brown and firm.
8. Let stand on the baking sheets for 15 minutes before eating.

flour, red, vegan sugar, ground flax meal, arrowroot, xanthan gum, baking soda, salt, coconut oil, unsweetened applesauce, vanilla, chocolate chips

Taken from www.epicurious.com/recipes/food/views/chips-ahoy-378076 (may not work)