Description
Deliciously chewy and nutritious chocolate chip cookies made with almond flour and rolled oats, perfect for a guilt-free treat.
Ingredients
- 1 1/4 cups almond flour
- 1/2 cup rolled oats (or oat flour)
- 1/4 cup coconut oil (melted) or unsweetened applesauce
- 1/3 cup coconut sugar or maple syrup
- 1 large egg (or flax egg: 1 tablespoon flaxseed meal + 3 tablespoons water)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (or dairy-free chocolate chips)
- Optional: Chopped nuts, shredded coconut, or chia seeds
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine almond flour, rolled oats, baking soda, and salt.
- In a separate large bowl, whisk together melted coconut oil (or applesauce), coconut sugar (or maple syrup), egg (or flax egg), and vanilla extract until smooth.
- Gradually stir the dry ingredients into the wet mixture until just combined. Gently fold in dark chocolate chips.
- Use a tablespoon or cookie scoop to portion out dough onto the lined baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 10-12 minutes or until the edges are golden brown and centers are set but still soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 5 days, in the fridge for up to 2 weeks, or freeze for up to 3 months.