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Flourless Nutella Chocolate Chip Cookies
Prep Time: 00:00
Cook Time: 00:00
1 cup gluten free oat flour
1/4 tsp baking soda
1/4 tsp salt
1/4 cup organic nutella
3 1/2 tbsp unsweetened cashew milk, room temperature
1 tsp vanilla extract
1/2 cup coconut sugar
2 1/2 tbsp miniature chocolate chips, divided
1In a medium bowl, whisk together the oat flour, baking soda, and salt. In a separate bowl, stir together the Nutella, milk, and vanilla. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated. Fold in 2 tablespoons of miniature chocolate chips. Chill the cookie dough for 20 minutes.
2Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
3Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula. Slightly flatten using a spatula. (The cookies should spread some, but not a lot, if there isn’t too much oat flour in the dough!) Gently press the remaining chocolate chips into the tops. Bake at 350°F for 10-12 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
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