Substitutes- Flax Egg – mix 1 tablespoon of ground flax seeds with 2 1/2 tablespoons of water, let it thicken, and then use it in place of the egg. Note: The baking time and texture will vary. 

Protein Powder Swap: Replace the oat flour with 25–35 grams plant-based protein powder (about 3–4 Tablespoons). Add 1–2 teaspoons almond milk if the dough feels too thick. A blend with pea protein works best for texture.

Prep Tips – Tapioca flour will create a softer cookie and is the preferred flour. But if you don’t have tapioca flour on hand, oat flour works just fine and equally delicious, just a firmer texture that doesn’t spread as much. If you are using tapioca flour, the batter will be less thick, if it’s too thin to scoop, move the batter to the fridge to chill for 30 minutes or until it’s thick enough to scoop. If using oat flour, there is no need to chill the batter because oat flour absorbs liquid faster.

Baking Tips – When baking the dough from frozen, bake at 350F for 13 minutes or until the top is set.

Optional Topping – While cookies are cooling, melt 1/2 cup (4-6 ounces) of dark chocolate in the microwave or in a double boiler. Dip one half of the cookie in melted dark chocolate (or drizzle on top).  Let chocolate cool and harden before serving.