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
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)
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.