Vegan & Gluten-Free
Mix a tablespoon of flaxseed meal with 2 tablespoons of water in a small bowl to make the flax egg. Let it sit for 5 minutes.
Combine the dry ingredients (oat flour, almond flour, baking soda and salt) with a whisk in a large bowl.
Form a well in the middle and add in the wet ingredients. Whisk until it starts to form a dough.
Fold in the chocolate chips with a rubber spatula. The oat flour cookie dough should be thick but scoopable. No chill time!
Scoop 4 balls of cookie dough onto a parchment-lined baking sheet. Add another ball of cookie dough onto the first one while pressing it flat.
Wet your hands with water and slightly press down the second ball of dough.
Bake the cookies for 10 minutes. Let them cool on the baking sheet for 10 minutes before transfering them to a cooling rack.