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2 cups whole-grain gluten-free oat flour⁣
1/4 cup unrefined olive oil⁣
1/4 cup unsweetened coconut milk⁣
2 tsp pure maple syrup⁣
1/2 tsp cacao powder⁣
1 cup coconut sugar⁣
2 tsp true vanilla extract⁣
1/2 tsp pink sea salt⁣
1/2 tsp baking soda⁣
1/2 tsp baking powder⁣
3/4 cup semi-sweet vegan chocolate chips⁣⁣
parchment paper

Preparations

1. Preheat oven to 350° F (175° C) and line a baking sheet with parchment paper.⁣

2. In a large mixing bowl, cream together, coconut sugar, vanilla, and olive oil (can use a hand mixer or a whisk). Add in coconut milk, mix well. ⁣

3. Slowly add in dry ingredients. Combine well. Using your hands, mix in vegan chocolate chips.⁣

4. For jumbo cookies, scoop up two very heaping tablespoons of cookie dough, roll in a ball and flatten. This will make about six very large cookies. Bake for 12-15 minutes.

⁣5. For regular sized cookies, scoop up one tablespoon of cookie dough, roll in a ball and flatten. Bake for 8-10 minutes (or until edges are brown). This will make about 12-15 cookies.⁣

6. Let cool on pan for about 15 minutes.

Enjoy!

⁣⁣⁣Photo & Recipe by sugaredcoconut {IG}

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