We are going to prepare our Coconut Oil Chocolate Chip Cookies with Quinoa Flour (1/2 cup), brown rice flour (1/2 cup), some arrowroot starch (2tbsp) as well as some baking powder (1/2 tsp), some baking soda (1/2 tsp) and some sea salt (1/2 tsp). Whisk all that together until it’s smooth.
In a separate bowl we are going to add in some softened coconut oil (not melted) and some coconut sugar (1 cup) and blend that together until it’s combined and creamy.
Then add in some vanilla extract (1/2 tsp) and flax egg (1 tbsp Flax Meal + 3 tsbp water) and stir together.
Next add in your dry ingredients, note that you are going to want to add this gradually in like three batches. So stir completely and properly after you add each batch.
You can then fold in your vegan chocolate ships (1/2 cup) and chill the mixture for 1 – 2 hours.
Now you can scoop it out in bits and put on a baking pan and bake for 9 – 11 minutes at 350 F to give you the best Coconut Oil Chocolate Chip Cookies ever.