Chocolate Chip Cookies With Oat Milk Flour

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

1. Position a rack in the upper and lower thirds of the oven and preheat the oven to 375º F.
2. In a medium bowl, whisk to blend all-purpose flour, oat milk flour, baking soda, and salt. Set aside.
3. 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.
4. Spoon rounded tablespoons of dough 2 inches apart on baking sheets. Sprinkle the tops with a few flakes of salt.
5. 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.