EVERY-MONSTER COOKIES

Make ahead: The dough needs to be refrigerated for at least 30 minutes, and up to 1 day in advance. The cookies can be stored in an airtight container for up to 1 week, or frozen for up to 3 months.

Makes: 28 cookies

2/3 cup (160 mL) vegetable ■ shortening

1/2 cup (125 mL) packed light ■ brown sugar

1/2 cup (125 mL) granulated ■ sugar

1 tsp (5 mL) vanilla extract ■ 1/4 cup (60 mL) plain, unsweetened ■ applesauce

1 3/4 cups (430 mL) oat flour ■ (see note)

1/4 cup (60 mL) old-fashioned ■ rolled oats

1/2 tsp (2.5 mL) kosher salt ■ 1/2 tsp (2.5 mL) baking soda ■ 1 cup (250 mL) dairy-free mini ■ chocolate chips, such as Enjoy Life brand

1. Combine the shortening, sugars, vanilla extract and applesauce in a mixing bowl; use a wooden spoon to stir until well incorporated. (You can use a hand-held electric mixer or a stand mixer fitted with a paddle attachment; beat on low speed.)

2. Add the oat flour and oats, salt, baking soda and mini chocolate chips; stir until the chips are well distributed, to form a firm cookie dough. Cover and refrigerate for at least 30 minutes, and up to 1 day.

3. Position oven racks in the top and bottom thirds of the oven; preheat to 350 F (175 C). Line two baking sheets with parchment paper or silicone liners.

4. Place 9 to 12 mounded tablespoon (15 mL) portions of dough on each baking sheet, spacing the portions at least 2 inches (5 cm) apart. Bake (upper and lower racks) for about 15 minutes, rotating the sheets from top to bottom and front to back halfway through.

5. Let the cookies sit on the baking sheets for 5 minutes before transferring them to a wire rack to cool. Repeat as needed to use all the dough.

Note: To make your own oat flour, simply blitz old-fashioned rolled oats in a food processor until reduced to a powdery consistency.