These Jumbo Vegan Gluten-Free Cookies are packed with oats, chocolate, and coocnut! They are the perfect bakery style cookie!
Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper.
In a small bowl, mix together the aquafaba and ground flaxseed. Set aside for a couple of minutes.
In a large bowl, cream together the butter, oil, sugars, and molasses. Once mixed well, add the vanilla and flax aquafaba mixture.
In a medium sized bowl, sift together the flour, tapioca starch, baking soda, and salt.
Stir the dry ingredients into the wet ingredients until mixed.
Fold in the oats, chocolate chips, coconut, and hemp hearts.
Use a 1/4 cup measuring cup to scoop out the cookie dough. If you prefer thinner cookies, pat the dough down. If you like thicker cookies, you can leave them as is.
Leave a decent amount of room between the cookies - baking only 6 to 8 at a time. I have a small oven so I did 6, a regular sized oven baking sheet could do 8.
Bake for 12 minutes.
Let the cookies cool on the baking sheet for a couple of minutes before moving to a cooling wrack. Once the cookies are completely cool, store in a cookie tin!