- 150g (gluten free) oat flour
- 90g coconut sugar
- 1 teaspoon baking powder
- 100g chocolate chips
- 35ml almond milk
- 25g coconut oil melted to room temperature (don’t boil!)
Preheat the oven to 190°C
Mix dry ingredients together (apart from the chocolate chips). Then add the almond milk and melted coconut oil. Add the chocolate chips and bring the cookie dough together using your hands.
Roll the dough into six individual balls pushing them down slightly. leave a three centimetres gap between each ball when placing them on a baking tray as they will expand.
Bake the cookies for 10 minutes then leave them to cool and crisp up for another 5 to 10 minutes.