Chocolate Chip cookies - no eggs

Ingredients

1 1/2 cup flour (can use gluten-free flour)

1 1/2 cup oats

1 cup butter

2/3 cup plain unsweetened coconut yogurt

1 1/4 cup coconut sugar

2 tsp vanilla

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups chocolate chip (the darker they are, the least amount of sugar)

Instructions

Preheat oven to 375 degrees. Melt butter. Once melted, mix butter, yogurt, sugar, and vanilla together in a big bowl. Add baking powder, baking soda, and salt. Once mixed, add flour and oats. Lastly add in chocolate chips. Grease pan with butter, tallow, or coconut oil.

For bigger cookies:

Scoop a tablespoon size ball on the pan, scoop another one and stack it on top of the other one. Repeat. Each cookie will consist of two stacked balls. ( ex. the 2nd photo)

For smaller cookies:

Scoop a tablespoon size ball on the pan. Repeat. (ex. the 3rd photo)

The 4th photo: the bigger cookies are toward the bottom of the photo, smaller ones toward the top.

11-13 minutes at 375

Makes 12-24 cookies depending on size of scoops.