– eggs at room temperature
– olive oil
– pure vanilla extract
– pure maple syrup
– coconut sugar
– gluten free oat flour
– baking powder (gluten free)
– salt
– mini chocolate chips
Divide the dough in half and form two logs. If desired, sprinkle turbinado sugar over the top of each log. Bake at 350 degrees F for 18-20 minutes or until firm to the touch.
Let the baked logs cool for about 18 minutes. Turn oven down to 300 degrees F. Once the logs have cooled, using a sharp knife, gently slice them into slices. Cut on a diagonal.
Turn the slices cut side down and bake at 300 degrees F for 10-14 minutes. Remove from the oven, turn the cookies onto the other side and bake again at 300 degrees F for 10-14 minutes.