1/4 cup + 1 Tbsp. Bob’s Red Mill Gluten Free Oat Flour
2 Tbsp. cocoa powder
1/2 tsp. baking soda
1/4 cup vegan chocolate chips, plus more for topping
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Melt coconut oil in a small bowl in the microwave or over the stove. Add nut butter, maple syrup, and vanilla extract, and mix to combine. Set aside.
In a medium bowl, add oat flour, cocoa powder, baking soda, and salt, and whisk to combine.
Add your wet ingredient to your dry ingredients, and mix with a silicone spatula or wooden spoon until combined. The dough will be wet, but it should come together in a ball. If not, add another Tbsp. oat flour.
Add chocolate chips and mix to combine.
Dump dough into a tall ball on your prepared baking sheet. Stud with additional chocolate chips for looks if desired. Bake 14-15 minutes, or until the edges start to get crispy.
Allow to cool on the baking sheet.
IF you like cakey brownies, enjoy warm/at room temperature (it’s a bit crumbly this way). IF you like fudgy brownies, throw the cooled cookie in the fridge for about an hour, and then enjoy. We liked it much more cold from the fridge.
*I used peanut butter because I can’t get enough of that PB+C, but any nut butter would do perfectly! Use cashew butter to add a rich butteriness to your cookies, or use almond butter for a more nutty cookie!