1 tbsp ground flaxseeed
¼ cup butter or coconut oil
¼ cup almond or peanut butter
½ cup sucanat or brown sugar
¼ cup coconut or cane sugar
1 tsp vanilla extract
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup rolled oats, blended into flour
1 cup almonds, blended into almond meal
¼ cup chocolate chips
1, Preheat oven to 350º F. Line a baking sheet with parchment paper.
2. In small bowl, mix together the flaxseed and 3 tbsp water and set aside for 5 minutes to thicken.
3. With hand mixer or by hand, beat butter and almond butter until combined. Add sugars and beat 1 minute more. Beat in flaxseed mixture and vanilla until combined.
4. One by one, beat in baking soda, baking powder, salt, oat flour and almond meal. Dough should be sticky. If dry, add almond milk. Fold in chocolate chips.
5, Shape dough into 1 inch balls. Place balls on cookie sheet, 2-3 inches apart.
6. Bake 12-14 minutes until golden brown on bottom. Cookies will be soft coming from oven, will harden when cool. Cool for 10-15 minutes.
7. Can store in freezer,