Suzanne’s Fantastically Tasty, Gluten Free, Soy Free, Dairy Free, Egg Free, Vegan Cookies

Dry Ingredients:
1 and 1/2 cups oat flour
1 cup coconut flour
1 cup brown sugar
1/4 cup arrowroot powder*
1 and 1/2 teaspoons xantham gum powder*
1 teaspoon baking soda
1 teaspoon salt
Wet Ingredients:
2 tablespoons vanilla extract
3/4 to 1 cup applesauce (no sugar added)
3/4 cup melted coconut oil (Melt on stove top over very low heat (in a metal bowl))
Other Ingredients:
One 12-ounce package semisweet chocolate chips

Directions:
Preheat oven to 325 F. Mix wet ingredients together. Stir dry ingredients into wet, a bit at a time. Add chips. Form into cookies on ungreased cookie sheet. Thicker, smaller cookies (form a ball and flatten very slightly with fingers) work best. Bake at 325 for 15 minutes.

*If you cannot obtain arrowroot powder and xanthum gum, substitute 3 tablespoons corn starch for arrowroot powder and omit xanthum gum; this results in dryer, more cake-like cookies.

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