These little cookies are surprisingly good. They are more of a cake-like cookie than normal chocolate chip cookies, so know that they are not going to be the same as the normal butter and sugar cookies, but if all 3 of our kids love them, then I know they are good.
We don’t have to feel bad when they eat them either, which is a huge plus for us.
- 2 1/4 Cups Oat Flour
- 2 Tbsp Sorghum Flour
- 1 Tsp Arrowroot Flour
- 1 1/2 Tsp Baking Soda
- 1/2 Baking Powder
- 1 Tsp Himalayan Salt
- 3/4 Cup Spectrum Shortening or Butter
- 1 Cup Fig & Date Paste or Coconut Palm Sugar
- 1/4 Cup Honey
- 1/3 Cup Almond Milk
- 1 Tbsp Vanilla Extract
- 1 Bag Chocolate Chips
Preheat oven to 375 degrees
Line your cookie sheets with silpat liners or parchment paper.
In your mixer bowl, combine your dry ingredients of oat flour, sorghum flour, arrowroot, baking powder, baking soda and salt. Mix together on low.
Add your wet ingredients of shortening, honey, date paste, almond milk and vanilla into the dry mix.
Beat ingredients together really well.
Gently fold in the chocolate chips.
I used a 1 3/4″ scoop because I think they come out so cute but you can also use a tablespoon.
Scoop about 2 tablespoons worth of batter for each cookie, about 12 per sheet.
Bake each batch for 10-12 minutes.
This will yield 3-4 dozen cookies.
Adorable little scoops.
Let me know what you think of them!