Chocolate Chip Cookies

by Cindy Yanasha Angulo in , , , ,

Soft, chewy, melt in your mouth goodness that are both eggless & glutenfree!! 😱 Yes, we did. Check it out below. 


Time: 1 hour  


  • 2 cups rolled oats
  • 6 tablespoons sweet cream (salted) or butter. You can use a butter substitute if you want these to be vegan. 
  • 1 tablespoon Lactaid
  • 2 tablespoons apple sauce  
  • 4 teaspoons vanilla extract
  • 1/3 cup brown sugar  
  • 2 teaspoons baking powder  
  • 2 teaspoons corn starch
  • 1/2 cup semi sweet chocolate chips (or vegan chocolate chips if you want this to be vegan)
  • coarse sea salt (optional) 


  1. Melt the butter & apple sauce together in the microwave for 30 seconds or until melted. 
  2. Add in the lactaid & the vanilla extract. Stir in the brown sugar, let it dissolve, and then set the mixture aside. 
  3. Using a food processor, grind the oats into a flour. Pour it in a large bowl.  
  4. Add the corn starch and baking powder, using a spatula to combine. 
  5. Pour in the wet ingredients mixture & stir until incorporated. The dough will be wet, that's what we want.  
  6. Add in the chocolate chips.  
  7. Cover with plastic wrap & refrigerate for 20-30 minutes. This helps your cookies turn out chewy. 
  8. Preheat oven to 350 degrees.  
  9. Line 2 cookie sheets with parchment or foil wrap & spray with cooking spray.  
  10. Form 2" balls of the dough and press them into flatter cookies, then lay them 3" apart on the cookie sheet. 
  11. Sprinkle with sea salt.  
  12. Bake for ONLY 10 minutes.  They will continue to cook on the cookie sheet as they cool and you don't want them to be too dry.