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. Or, for sugar-free cookies, try this recipe: Sugar-Free Chocolate Chip Cookies.
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)