Ingredients
Scale
- 1/2 dairy free butter, softened
- 1/2 c. brown sugar
- 1/4 c sugar
- 3 Tbsp. aquafaba (liquid from a can of chickpeas)
- 3/4 c. Cara gluten-free flour blend
- 1/2 tsp. xanthan gum
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 1 1/4 c. rolled oats
- 1/2 c. chocolate chips
Instructions
- Preheat your oven to 375 degrees. Line a pizza pan or baking sheet with parchment paper.
- With aCombine the flour, baking soda, and salt in a small bowl. Whisk until well combined.
- With an electric mixer, blend the dairy free buttah and sugars together until well combined. Beat in the aquafaba “egg” for another 30 seconds.
- Add the flour, baking soda, and sea salt. Fold in rolled oats and chocolate chips.
- Place the cookie dough onto the pizza pan or baking sheet. Spread flat and evenly with your fingers.
- Bake 10-12 minutes or until brown along the edges. It won’t look like it’s baked through in the middle; you want this. The more it sits out of the oven, the more it will set. Cut pie slices out of the giant cookie before it fully cools.
