Eggless Chocolate Chip Cookies

In a medium bowl, stir oat flour, cornstarch, baking soda and salt.

In a large bowl, using an electric hand mixer, beat butter and both sugars on high speed until fluffy.

In a separate, small bowl, whisk water, oil and baking powder until frothy and combined. Add to butter mixture, along with vanilla, and beat until fluffy and combined, about 1–2 minutes on high speed.

Add dry ingredients into wet and stir until combined and a sticky dough forms. Stir in chocolate chips. Cover and refrigerate for at least 2 hours, up to overnight. Do not skip this step!

Once chilled, heat oven to 325ºF and line a baking sheet with parchment paper. Scoop dough by heaping tablespoons (I used a heaping cookie scoop) and roll into balls. Press out very slightly—you want the balls higher than they are round (see note).

Bake until the tops just feel set and edges are very slightly golden, about 13–15 minutes. Let cool on the pan for 5 minutes and then transfer to a wire rack to cool completely (see note). Devour.

Notes:
1. As with all gluten-free baking, please weigh flour to ensure accurate results.
2. If you use ghee, you may need to let the dough stand at room temperature for 10–15 minutes to soften slightly, so you can scoop it. I did this when I tried it with ghee.
3. These set up a lot once cool, so don’t overbake!