½ cup softened butter, or coconut oil or Vegan butter
2 eggs
1 tsp vanilla extract
1 tsp baking soda
2 cups almond flour
2 cups gluten free oats
¾ cup dark chocolate chips
Instructions
First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large mixing bowl with stand mixer, mix butter and coconut sugar for 1 minute.
Add in egg, vanilla and baking soda. Mix until combined.
Then, mix in almond flour and oats.
Fold in chocolate chips.
Use a cookie scoop or ice cream scoop to scoop dough onto lined baking sheet. Slightly press down on each cookie with your fingers.
Bake for 9 minutes. Then, remove pan from oven and bang on countertop 2 to 3 times. To do this, gently drop your pan a few inches onto countertop. This removes air bubbles and allows the cookies to spread.
Return to oven. Bake another 2 to 3 minutes or until cookies are set in the middle.
Remove from oven. Finally, cool on pan for 3 minutes before removing to a cooling rack. Enjoy!
