After several tries, I think I've found my new go-to chocolate chip cookie. Though I call them oatmeal cookies, they're more like cookies with oats; you could just as well omit them, but I like the texture they add.
Ingredients
2tbsp flax meal plus 1/4c water
1tbsp potato starch (or tapioca starch, or Ener-G egg replacer)
1c vegan butter
3/4c sugar
1/4c pure maple syrup
2tsp vanilla extract
1tbsp molasses
1/2c sorghum flour
1/2c brown rice flour
1c oat flour
3/4tsp xanthum gum
2tsp baking powder
pinch salt
2c gluten free rolled oats
1c chocolate chips (add more or less, depending on your taste)
Directions
Preheat the oven to 350. Stir together the flax meal and water in a small bowl and set aside for a few minutes. Melt the butter, then stir in the sugar, maple syrup, vanilla and molasses. Add the flax meal mixture and potato starch. Mix together the flours, xanthum gum, baking powder and salt. Add the flour to the butter mixture and stir. Add the rolled oats and chocolate chips and knead with your hands to combine. Scoop the dough in 1tbsp portions onto sprayed or parchment-lined cookie sheets, flatten them with your hands (wetting them helps the dough not stick). Bake them for 8-10 minutes, or until they are slightly brown around the edges.
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