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Jumbo Chocolate Chip Cookies

Ingredients:

2 Tbsp ground flax seeds

4 Tbsp water

1/4 cup pure maple syrup

1/2 tsp pure vanilla extract

1/2 cup oats

1 cup gluten-free oat flour

1/2 tsp baking powder

1/2 tsp pink Himalayan sea salt

1/2 cup non-dairy milk

1/2 bag vegan chunky chocolate chips

Directions:

Preheat the oven to 350°F and line a baking sheet with wax paper.

Prepare flax eggs in a coffee mug and let stand for 5 minutes.

In a large mixing bowl, stir together the maple syrup, vanilla, and flax eggs once they are gel-like until all these items are blended smoothly.

In the same bowl, stir in the oats, oat flour, baking soda, and sea salt.

Add the almond milk while stirring, adjusting the wetness until you get a good cookie batter, not too wet, not too dry. In most cases, the 1/2 cup should do the trick.

Fold in the chocolate chips. For a less indulgent option, try substituting the chocolate with dried goji berries, cranberries, or fresh raspberries for more of a breakfast bar.

Scoop out a mound of dough onto the baking sheet a few inches apart. I use my Tbsp to scoop to get even sizes.

Bake for 8-10 minutes at 350 degrees. Since no eggs are used, you can cook less for a more gooey cookie.