Part 117 (2/2)

MAKES 18 COOKIES.

TIME: 45 MINUTES.

These cookies couldn't be any easier to make, unless you had someone else make them for you. Oat flour makes a dense and crumbly style of cookie that is perfect for all cookie monsters, not just those avoiding wheat. Note: Although oats do not contain gluten, some people with wheat allergies still avoid them. If you're making these for a celiac friend, ask if they eat oats first.

Oat flour is available in many supermarkets, but if you can't find it or don't think you'll be using it much, you can make your own by whizzing rolled oats in a blender or food processor until it resembles flour.

1 cups oat flour

teaspoon baking soda

teaspoon salt

cup brown sugar

cup granulated sugar

cup canola oil

1 tablespoon ground flaxseeds

cup soy milk

1 teaspoon vanilla

cup chocolate chips

PREHEAT THE oven to 375F.

Sift together the oat flour, baking soda, and salt.

In a small mixing bowl, whisk together the flaxseeds and soy milk. Add the brown and granulated sugars and stir, add the oil and vanilla, and whisk vigorously until all ingredients are emulsified (about a minute).

Mix the wet ingredients into the dry; fold in the chocolate chips.

Drop the batter by the tablespoon onto an ungreased baking sheet, leaving 1 inches of s.p.a.ce between the cookies. Bake for 10 to 12 minutes.

Remove from the oven and let cool for 5 minutes. Transfer to a cooling rack to cool the rest of the way.

PEANUT-GINGER-SESAME COOKIES.

MAKES 42 COOKIES.

TIME: 35 MINUTES.

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