These cookies are so yummy and they are quite versatile because you can substitute products to make them dairy free, gluten free and cane sugar free. You can leave out the egg and add a little more oil to make them vegan (just make sure to use vegan chocolate chips).
3/4 cup melted coconut oil (use 1 cup if you skip the egg)
1 large egg slightly beaten
1/2 cup light brown sugar
1/4 cup sugar (can use 3/4 cup coconut sugar instead of these 2 sugars)
1 tbls vanilla
pinch of salt
1 tsp baking soda
1-1 1/2 tsp of cinnamon
1 cup gluten free rolled oats
1 cup all purpose flour (or, my favorite gluten free flour, Pamela's)
optional 3/4 cup sweetened shredded coconut flakes
3/4 cup vegan semi-sweet chocolate chips
In a medium to large bowl, slightly beat the egg and add melted (liquid) coconut oil, vanilla, sugar, cinnamon. salt and baking soda. Mix them well.
Slowly add flour and rolled oats. Add coconut if you would like it
Mix in chocolate chips. they may fall out so push them in by folding the dough
REFRIGERATE for 2 hours
Preheat oven to 350
Make small 1 inch balls of dough and place on lightly sprayed cookie sheet
Bake for 8 minutes. Cool for 4 mins on the tray then move to cooling rack.