These soft and chewy oatmeal chocolate chip cookies are a healthier choice - lower in sugar and oil and gluten free, too!
Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. In a large bowl, cream together the vegan buttery spread, brown sugar, egg, and vanilla until smooth.
Add the honey and applesauce and continue to mix. Add the oat flour, baking soda, and salt, and mix on low speed.
Stir in the oats and chocolate chips. Scoop the dough onto the baking sheet using a cookie scoop. You may need to press the dough together slightly. There should be 8 cookies on a cookie sheet.
Bake for 12-14 minutes at 325 degrees. Let the cookies cool completely on the cookie sheet. Repeat with remaining dough. Makes 16 cookies.
Store cookies in an airtight container. They should stay fresh for up to 5 days.