Gluten free salted coconut chocolate chip cookies

Ingredients

• Earth Balance Vegan Buttery Sticks (you need 1/2 cup which translates to one half stick if you buy Earth Balance; leave these out on the counter so they are soft)

• Ground Flax Seed (you need 2 tablespoons; or you can sub 2 eggs)

• Oat Milk (you need 2 tablespoons)

• Apple Cider Vinegar (you need one teaspoon)

• Organic Cane Sugar (you need 2/3 cup)

• Brown Sugar; I used dark but light works too, whatever you have (you need 1/4 cup)

• Agave or Maple Syrup (you need a little more than 1/4 cup)

• Vanilla Extract (you need a dash)

• Organic All-Purpose Flour (you need 1 3/4 cups)

  • Use Bob’s Red Mills 1 to 1 Gluten Free Baking Flour to make these gluten free

• Coconut Flour (you need 2 tablespoons)

• Baking Soda (you need 3/4 tsp)

• Baking powder (you need 1 tsp)

• Sea salt (you need a pinch for the batter and a few pinches for the top)

• Non-dairy Dark Chocolate Chips, Chunks, or Morsels (you need about a bag or 6 oz)

• Coconut Flakes or Shredded Coconut (you need 1 cup)

BAKE

• Preheat over to 350 F and line baking tray with parchment paper or grease with vegan butter or coconut oil

• Take out the butter so it can soften

• Get four bowls (two regular small, one medium, one large)

• In small bowl 1:

  • Add 2 tablespoons of ground flax seed + 4 tablespoons of water

  • Mix

  • Put in the fridge for 10 minutes

• In small bowl 2:

  • Add 2 tablespoons oat milk + 1 teaspoon apple cider vinegar

  • Mix

  • Set aside for 10 minutes (to allow to turn into buttermilk)

• In large bowl:

  • Mix 1/2 cup butter, 2/3 cup cane sugar, 1/4 cup brown sugar, 1/4+ cup agave syrup

  • Gently whisk in the ground flax seed mixture

  • Add a dash of vanilla until mixture is mostly combined (2-3 mins)

    • The mix might look a little separated here, that is okay

• In medium bowl:

  • Mix 1 3/4 cups flour, 2 tablespoons coconut flour, 1 tsp baking powder, 3/4 tsp baking soda, pinch of salt

• Slowly add the medium bowl ingredients to the large bowl

  • Use a spatula to mix together so you do not over whip

• Add the chocolate chips

• Add the coconut flakes

• Roll mixture into balls that are about 1.5 inches all the way around and place on baking sheet

  • This will look pretty big but they should not spread out too much in the oven so it will be fine. I put 6 on the pan at one time and baked about two trays full

• Put baking sheets in the fridge for about 30 minutes to 1 hour

• Pop in the oven for 12 minutes

• At 12 minutes, take them out and sprinkle them with sea-salt

• Pop back in the oven for about 5-8 more minutes (watch that they don’t burn)

Enjoy!