Description
These oatmeal chocolate chip cookies are soft, chewy and melt-in-your-mouth. Made with almond flour, these cookies make for a healthier option to white flour.
Ingredients
Scale
- 1/2 cup butter, softened (can sub 1/3 cup coconut oil)
- 1/2 cup light brown sugar (can sub 1/2 cup coconut sugar)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 egg
- 2 cup blanched almond flour
- 1 cup old fashioned rolled oats
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup chocolate chips (I used chocolate chunks)
- 1/3 cup walnuts, chopped
- + additional sea salt for topping (optional)
Instructions
- Preheat oven to 350
- Place butter, sugar and maple syrup in a bowl or a bowl of a standing mixer and stir. Add in vanilla extract and egg, mix until well incorporated.
- Combine almond flour, oats, baking soda and salt in a large bowl.
- Add to butter mixture, stir until well blended. Gently stir in chocolate and walnuts.
- Drop about a tablespoon of mixture onto a greased cookie sheet, keeping each cookie about an inch apart. Bake at 350 for 8 minutes for a soft cookie, 9-10 minutes for a more firm cookie. Sprinkle with sea salt if desired.
- Let cookies cool for about 2-3 minutes before placing onto a cooling rack.
Notes
If you substitute the coconut oil and coconut sugar, your cookies will turn out more brown than the pictures above. I had people taste test and compare the two cookies. The butter rendition won based on the overall mouth texture of the cookie. The nutritional facts are based on the main recipe posted, but I did calculate the nutrition for coconut oil and coconut sugar and the nutrition labels are fairly similar.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
