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 dairy-free, semisweet chocolate chips

Directions:

• Preheat oven to 325 F.
• Melt coconut oil.
• Mix wet ingredients together in small bowl.
• Mix dry ingredients together in large bowl.
• Add wet mixture into dry and stir to combine.
• Add chips.
• Rinse hands under water to wet palms and fingertips. Rewet hands as needed, if dough begins to stick to your fingers.
• Form dough into round, 1 and 1/2 inch 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.
• Remove from cookie sheet about 1 minute after pulling from oven. Place on plate.
• Let cool and enjoy.
• Store in freezer. These taste even better frozen.

*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.