Chocolate Chip Cookies

Soft and delicious! Gluten Free, Dairy Free, Egg Free, Fruit Free, Potato Free, Sugar Free*, Soy Free*
  • 1 1/3 cup oat flour

  • 1/4 tsp baking powder*

  • 1/2 tsp baking soda

  • 1/4 tsp sea salt

  • 1/4 cup + 2 tbsp oil

  • 2/3 cup maple sugar or coconut sugar

  • Modified "Flax Egg"*  (see notes)

  • 1 tsp vanilla

  • 3/4 cup chocolate chips*


Whisk together dry ingredients.   Add in wet ingredients.  Fold in chocolate chips.

Use a 2 tbsp cookie scoop to drop balls of dough on cookie sheet covered in parchment paper (or estimate 2 tbsp and roll into a ball).

Bake at 375 F for 8-12 minutes.  Allow cookies to cool before moving.


Modified "Flax Egg":  4 tsp ground flax + 4 tbsp water.  Allow to sit for 5-10 min.

If potato intolerant, make your own baking powder using 1 part baking soda and 3 parts corn starch.

To be completely sugar free, try Lilly's brand chocolate chips. For soy free, try Guittard brand semi-sweet chips

© 2019 by Pacific Clinic of Natural Medicine, LLC

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