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Plant-Based Chocolate Chip Cookies with Oat Milk Flour

Plant-Based Chocolate Chip Cookies with Oat Milk

Oat milk flour adds nutty flavor to these perfect chocolate chip cookies with delicate crispy edges and soft centers. No one will guess they are 100% plant based.

Makes about 36 cookies 

Ingredients:
1 2/3 cup* (216g) all-purpose flour
1 cup* (78g) oat milk flour
1 teaspoon baking soda
1 teaspoon fine sea salt
2/3 cup plus 2 tablespoons (178g) neutral tasting oil
¾ cup (150g), organic white sugar
2/3 cup (133g) organic brown sugar
¼ cup plus 2 tablespoons (60g) aquafaba**
1 1/2 teaspoons vanilla extract
2 cups (283g) chocolate chips
1 cup (100g) walnut or pecan pieces (optional)
Flakey sea salt for the top
Baking sheets lined, ungreased, or lined with parchment paper.

*Baking is easier and more accurate if you measure flour with a scale, but here’s how to get the best results with measuring cups: lightly spoon flour into the cup until it is heaping above the rim and level the measure with a straight edge without tapping or shaking the cup.

**The liquid from a can of unsalted chickpeas (garbanzo beans)

Instructions 
Position a rack in the upper and lower thirds of the oven and preheat the oven to 375º F.

In a medium bowl, whisk to blend all-purpose flour, oat milk flour, baking soda, and salt. Set aside.

In a large bowl, whisk oil, white and brown sugars, aquafaba, vanilla and salt until blended and slightly thickened. Add the flour mixture and mix with a spatula until just until incorporated. Stir in the chocolate chips and nuts, if using.

Spoon rounded tablespoons of dough 2 inches apart on baking sheets. Sprinkle the tops with a few flakes of salt.

Bake until cookies are lightly golden brown at the edges, 10-13 minutes. Rotate the sheets from front to back and top to bottom about halfway through the baking time. If baking on parchment paper, set the pan on a rack to cool; if baking on a bare pan, transfer each cookie from the pan to the rack.

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