Project Description
Oatmeal Chocolate Chip Cookies
Ingredients:
Dry:
1 cup almond flour
1 cup gluten-free rolled oats
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 teaspoon salt
Wet:
1/2 cup coconut shortening (can substitute with grass-fed butter)
1/2 cup pure maple syrup
4 tablespoons honey
2 eggs
2 teaspoons pure vanilla extract
Add-Ins:
1 cup chocolate chips (recommended brand: Lily’s)
1/4 cup shredded coconut
1/4 cup raisins
1/4 cup toasted pecans
Sea salt for finishing
Directions:
Preheat the oven to 350 degrees. Line the baking sheets with parchment paper. Add all the wet ingredients to a mixer or a bowl and mix with a hand mixer. Next, add the dry ingredients and mix well. Finally, add all of the add-ons and stir to combine. Refrigerate for at least 30 minutes.
Use a small melon baller or ice cream scoop to make cookies of the same size and scoop out the batter onto baking sheets. Bake for approximately 12 – 15 minutes. Once done, sprinkle with sea salt and enjoy!