Baking is a simple way to bring families together, and on stormy afternoons a great way to spend your time. But, sometimes a recipe can be so involved that it makes it difficult to master with two little ones always wanting to have their hands in everything. This recipe is so simple and easy that it is perfect for toddlers, and grownups to make. You only need one bowl!
The original recipe came from the vegan master herself, Isa Chandra Moskowitz, but I adapted it today for what I had on hand.
Gluten Free Chocolate Chip Cookies
1 1/4 Cups oat flour, I use Bobs red mill. Be sure your oats are gluten free
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 Cup cane sugar, you could also do a 50/50 brown sugar to cane sugar mix.
1/3 Cup Canola Oil
1 Tablespoon ground flax meal
1/4 Cup Almond Milk, you could also use soy
1 teaspoon vanilla
1/2 teaspoon almond extract (optional)
1/4 Cup Vegan Chocolate Chips
Preheat the oven to 375
In a mixing bowl combine the milk and flax. Then add the sugar, oil, vanilla, and almond extract. Whisk very well until everything is emulsified. Add the dry ingredients and mix until combined.
Drop by spoonfuls on a baking sheet lined with parchment paper.
Bake for 10-12 minutes or until starting to brown. remove and let cool.
Enjoy with a delicious glass of your favorite milk. If you want to get really crazy you could make a little chocolate sauce and dip the cookies and then let the chocolate cool .