CHOCOLATE CHIP COCONUT OATMEAL COOKIES

(GLUTEN FREE)

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 6-dozen cookies

1-cup water

1/3-cup ground flaxseed

1-cup canola or coconut oil

1/2-cup agave nectar

2 1/2-cups oat flour

2-cups coconut flour

1-teaspoon baking powder

1-teaspoon baking soda

1-cups vegan chocolate chips

optional: 1-teaspoon cinnamon or ½-nutmeg

In a standing mixing bowl, mix together the water, flaxseed, oil, and agave. 

In another bowl, whisk together flour, oatmeal, baking powder, and baking soda.

Add the dry to the wet and mix until uniform. 

Roll the dough into a large rectangle 1-inch thick in a plastic freezer bag.  Refrigerate for 10 minutes. 

Cut into 2-inch squares. 

Place on a parchment lined baking sheets.  Bake cookies at 350 degrees for 15 minutes or until lightly golden.