Almond Flour Oatmeal Chocochip Cookies Recipe
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Ingredients: |
Ingredients: 3 cups almond flour finely ground
2 1/2 cups rolled oats gluten free
3/4 cup butter at room temperature
2 eggs large
3/4 cup brown sugar, packed or coconut sugar for refined sugar free
1 tsp vanilla extract
1 tsp baking soda
1/8 tsp salt
1 cup chocolate chips Lily's for refined sugar free
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Directions: |
Directions:Place your room temperature butter and brown sugar into mixer (or a large bowl using handheld mixer) and cream together until light and fluffy. Add in the vanilla and eggs one at a time until incorporated. Add the almond flour, oats, baking soda and salt and mix until until a dough forms. Fold in chocolate chips.
Line a baking sheet with wax paper or parchment paper. Use a 1 1/2 inch cookie scooper to scoop cookie dough and line the tray. Cover with plastic wrap and freeze for an hour (not necessary but will result in a more delicious cookie!). Remove as many cookie dough balls as you desire to bake. Keep the rest frozen for up to 2 months.
To bake, preheat oven to 350 F and prepare a baking sheet with parchment paper. Place frozen cookie dough balls about two inches apart and bake for 10 minutes, remove them from the oven and press them down slightly to flatten, continue to bake for 2 minutes and edges start to brown. Remove and let cool for 10 minutes before transferring to a cooling rack to continue cooling. |
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