These oat flour chocolate chip cookies have a delicious flavor from brown sugar, chocolate chips, and oats. This is a simple and tasty gluten free cookie recipe.
Place the vegan buttery spread and sugars in a mixing bowl and beat on medium speed until fluffy. Add the unsweetened applesauce and vanilla extract and mix on low speed until just combined.
Place the gluten free oat flour, sea salt, and baking soda in a large bowl and whisk together.
Add the dry ingredients to the wet ingredients and mix on medium speed until combined. Turn off the mixer, and add the dairy free chocolate chips. Stir by hand.
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
Scoop the dough into balls about an inch in diameter. Place the balls on the cookie sheet.
If you would like to keep some of this dough in the freezer, simply scoop it onto a cookie sheet, place the sheet in the freezer, and keep it there for one hour. Once the cookie dough balls are frozen, just place them in a freezer bag. Cookie dough can be frozen for up to three months.
If you aren't dairy free, go ahead and use regular dairy butter.
Nutrition facts are for one cookie.