National Celiac Awareness month with Allergy Awesomeness

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Photo Credit: Megan Lavin/Allergy Awesomeness Oatmeal Chocolate Chip Cookies (GF, DF, Soy & Peanut/Nut Free)

1/2 cup coconut oil
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups oat flour (*see note)
3/4 cup dairy-free chocolate chips (or more to taste)

Directions: Preheat the oven to 350ºF. Mix together the oil and sugars. Add the egg and vanilla and beat until smooth. Add in one at a time the soda and salt and end with the flour, one cup at a time. Mix until well incorporated. Dough will be slightly sticky. Add the chocolate chips. Bake on greased baking sheets for about 7 minutes or until the edges are just BARELY becoming golden. Let cookies rest 1-2 minutes on the baking sheet before removing them. They will almost seem too soft to move, but trust me, once these cool they will be the perfect texture! Note: If you don’t have oat flour (I never have!) just buy oats and blend them in a blender to a fine powder. I use regular oats (but have used quick cooking too with good results). Since my husband is just gluten intolerant, I don’t bother with the more expensive certified gluten free oats, but be sure to use the kind of oats your diet requires.*

Find more recipes at Allergy Awesomeness


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