3 tbsp flaxseed oil 1/4 cup coconut oil 1/2 cup water 1 tsp vanilla 1/4 cup maple syrup 1/4 cup agave nectar 1 1/2 cups gluten-free flour – try chickpea (garbanzo) flour 1/2 tsp sea salt 1/2 tsp baking soda 1/2 cup dark chocolate chips or carob chips
Heat Oven to 375. Whip together flaxseed oil & water. Add coconut oil, vanilla and maple syrup. Stir in the rest of the ingredients. If the batter appears too wet, stir in some extra flour. Drop tablespoons of batter onto greased cookie sheet, bake 8-10 mins. Makes 24 cookies.