Chocolate Chip Oat Flour Cookies (vegan, GF)

You know how you have that favorite chocolate chip cookie recipe that you use for all occasions? The one that you’ve used for decades and know by heart? I had that recipe. It’s a classic Betty Crocker chocolate chip cookie recipe and it went through all of my food phases until it became a soy-free, dairy-free, and gluten-free recipe. And it was still just as scrumptious! Until I moved into an apartment with a reduction oven. I have no idea what happened, but my tried-and-true recipe always ended up looking like gooey cookie globs that I had to scrape off of my cookie sheet. I tried changing the oven temperature, adding more flour, less flour, making the dough cold first. I tried all kinds of tricks to get my cookies to bake like they usually did to no avail.
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Finally, I did what I had to do—I experimented with other chocolate chip cookie recipes until I found a new recipe to call my own. After much trial and error, my favorite new chocolate chip cookie recipe revealed itself. Now, even though we’ve moved into a home with a gas oven, I still prefer my new cookie recipe over the old one. The good news is that now I’ve got two go-to favorites to choose from.

Chocolate Chip Oat Flour Cookies
makes 4 dozen cookies

Ingredients:

1 cup Earth Balance Soy Free Natural Buttery Spread, room temperature
1 cup organic sugar
1 cup organic brown sugar
3 Teaspoons Ener G Egg Replacer
6 Tablespoons water
1 teaspoon vanilla
2 cups gluten-free flour blend (see below for a great blend!)
2.5 cups certified gluten-free oat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2-3/4 cup vegan chocolate chips

Instructions:
Preheat the oven to 375 degrees. Cream the Earth Balance Spread, sugar and brown sugar. Once that is creamed, add the egg replacer, water and vanilla. Blend. Add dry ingredients and stir until creamy. Roll into 1-inch balls and place on greased cookie sheet. Bake for 12 minutes.
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The  flour blend below is a fabulous replacement for regular flour!

1 cup brown rice flour
1 cup white rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1.5 teaspoons of xantham gum

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