(V,GF)

Serves: 25 cookies

Total time: 1 ½ hours

What You Need:

• 1 cup Coconut oil
• 1 ⅔ cups 70% chocolate
• ⅓ cup Flax meal (grounded)
• ⅔ cups Water 
• 5 ⅓ cups Gluten free oat flour
• 2 ¾ cups Almond flour
• 1 cup Cocoa powder 
• 2 tsp Salt  
• 2 tsp Baking powder
• 1 tsp Baking Soda
• 2 ⅓ cups Cane sugar
• 1 ⅓ cups Brown sugar
• 1 cup Almond milk
• 2 ½ cups Coconut flakes, unsweetened (for garnish)

How To Make Them:

1. Melt together Coconut oil and Chocolate, set aside.
2. Whisk together flaxmeal and water, set aside. Whisk together oat flour, almond flour, cocoa powder, salt and baking powder, whisking out any lumps.
3. In a separate bowl, mix together Cane Sugar, Brown Sugar, Almond Milk and Flax/Water mixture. Mix in the Coconut/Chocolate mixture.
4. Using gloved hands work out any lumps. Add dry ingredients and continue to mix with your hands, using a bowl scraper or spatula to fully incorporate all ingredients. 
5. Cover and chill for about 30 mins. Scoop into 2oz portions, flatten to 1-inch thick discs and garnish with coconut chips.
6. Bake at 350°F for 15-20 minutes.