Gluten-Free Oat Chocolate Chocolate Chip Cookies
1/3 cup soy and dairy free butter, softened (or unsalted butter)
1/3 cup coconut oil, softened
1 box (16.4 ounce) gluten-free chocolate cake mix
1/2 cup gluten-free rolled oats
3 teaspoons Ener-G Egg Replacer (or 2 eggs and minus the water)
4 tablespoons warm water
3 tablespoons almond milk (or milk of choice)
2/3 cup non-dairy chocolate chips (or regular)
Preheat oven to 350. Line two baking sheets with parchment paper and set aside.
In a small bowl add together the Ener-G Egg Replacer and water and mix thoroughly.
In a large bowl, combine butter, coconut oil, cake mix, oats, egg mixture (or eggs), and milk. Beat with an electric mixer on medium speed until combine. If dough is still dry, add a tablespoon at a time of milk until dough forms. Stir in chocolate chips.
Drop dough by rounded tablespoons about 2 inches apart onto prepapred baking sheet. Bake 10 to 15 minutes or until edges are done. The center of the cookies will still be soft. You don't want to over cook. Transfer cookies to a wire rack and let cool. Makes about 2 dozen cookies.
From the kitchen of MultiplyDelicious.com