1/3 cup plus 1/4 cup flour (I used 70g oat flour. You can use all-purpose or spelt, or Bob’s gf.)
1/8 tsp salt
1/4 tsp baking soda (not baking powder)
up to 1/3 cup chocolate chips, depending on your preference
2 tbsp (20g) brown sugar or coconut sugar.
2 tbsp evaporated cane juice or white sugar (Omit only if, like me, you have no sweet tooth) (24g)
1/2 tsp vanilla extract
1 tablespoon (12g) vegetable or coconut oil (or pre-melted margarine) (If you want a fat-free version, see the cookie ball pop link, below.)
1-3 tablespoons milk of choice, as needed (feel free to switch proportions of milk and oil) (15-45g)

1/3 cup plus 1/4 cup flour (I used 70g oat flour. You can use all-purpose or spelt, or Bob’s gf.) 1/8 tsp salt 1/4 tsp baking soda (not baking powder) 2 tbsp (20g) brown sugar or coconut sugar. 2 tbsp evaporated cane juice or white sugar (Omit only if, like me, you have no sweet tooth) (24g) 1/2 tsp vanilla extract 1 tablespoon (12g) vegetable or coconut oil (or pre-melted margarine) (If you want a fat-free version, see the cookie ball pop link, below.) 1 -3 tablespoons milk of choice, as needed (feel free to switch proportions of milk and oil) (15-45g)

Preheat the oven to 375 degrees. Mix your dry ingredients, then add in wet. Form cookies and bake 6-7 minutes. Take out when still underdone–they’ll continue to cook while cooling, and so you don’t want them to get hard. And if you want super-soft cookies, fridge the dough after rolling into balls. Then cook them after the dough is cold.