Dry ingredients:
2 cups rolled oats (I use One Degree brand sprouted oats)
1 cup flour (all purpose or Bob’s Red Mill Gluten Free mix)
⅓ cup oat bran
1 ⅓ cup coconut flour
⅔ cup cocoa powder
½ tsp baking soda
½ tsp baking powder
¾ tsp sea salt
Wet ingredients:
2 tablespoons ground flax seeds
⅔ cup nondairy milk
1 cup coconut palm sugar (or dry sweetener of your choice)
⅔ cup grapeseed or safflower oil
1 ½ tsp vanilla extract
¾ cup chocolate chips (I use Enjoy Life brand mini chips)
1 cup coconut flakes
Preheat oven to 350° F.
In a medium bowl, stir together dry ingredients.
In a large bowl, beat together flax seeds, milk and coconut sugar. Add oil and vanilla extract, mix.
Fold in half off the dry ingredient mix to the wet ingredients, then add the remaining dry mix.
Just before it is all combined, add the chocolate chips and coconut flakes.
It will be a stiff mixture but may still be pretty loose.
Scoop dough into balls using an ice cream scoop (I hit mine with a little coconut oil spray between scoops to prevent it from sticking). You may need to compress the dough into the scoop a bit to pack it together.
Place scoops on a baking sheet lined with parchment. Makes 12-13 large cookies.
Bake for 18-20 minutes, let rest on a baking sheet for 5 minutes and then cool completely on a rack.
