Healthy Chocolate-Chip Cookies

Adapted from recipe by Chocolate Covered Katie (blog).....

Soft Chocolate-Chip Cookies

(Makes 14-20 cookies)

• 2/3 cup plus 1/2 cup oat flour (140g) *can use gluten free oat flour*
• 1/4 tsp salt
• 1/2 tsp baking soda
• 4 tbsp brown sugar or brown coconut sugar (or Sucanat)
• 4 tbsp xylitol (or evaporated cane juice)
• 3 tbsp to 1/2 cup chocolate chips (I get Vegan chocolate chips and they are awesome!)
• 1 tsp pure vanilla extract
• 2 tbsp vegetable or coconut oil
• 3-5 tbsp milk of choice, as needed

Preheat oven to 380 degrees. Combine all dry ingredients and mix very well. Add wet, and form into a big ball. Now make little balls from the big one. For soft cookies, refrigerate until cold (otherwise, just bake right away). Bake 7 minutes, or until they’ve spread out and look just a little undercooked. Remove from oven when they’re still a little undercooked, then it’s important to let cookies cool at least 10 minutes before trying to remove from tray, as they’ll continue to cook while cooling. For soft cookies, store in a lidded plastic container. For crispy cookies, store in a lidded glass container.