Oh these cookies. They are divine.
Honestly, I think they are my new favourite cookie! Maybe yours too?
They’re nutty and oaty and chocolatey all at the same time! Fab. U. Lous.
And they’re wheat-free…just chock full of nutritious almonds and oats. Yeeeeum.
You’ll love them. Trust me!
Even my kids loved them, and they’re the real test.
Don’t you just love it when you discover a keeper?!
One word of caution though…they’re not good milk dunkers! I’m warning you, these are crumbly. And won’t survive a milk dunk. Just drink your milk after!
- 2 cups almond meal (See Tips)
- 1 cup oat flour (See Tips)
- ¼ tsp salt
- ½ tsp baking soda
- ½ cup butter, at room temperature
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla
- ½ cup chocolate chips
- Combine the almond meal, oat flour, salt and baking soda. Set aside.
- In a separate bowl, cream together the butter and sugar, until smooth.
- Add the eggs and vanilla. Mix well.
- Then add the almond meal/oat flour mix to the butter mix. Combine.
- Stir in chocolate chips.
- Refrigerate the dough for at least one hour. (This is a must! See tips)
- When the dough is ready, preheat your oven to 375 degrees.
- Scoop batter onto parchment lined cookie sheets, and bake for 12-14 minutes. Just until the edges turn slightly brown.
- You can make your own almond meal! Lindsay over at the blog Delighted Momma has a great tutorial. It’s SO easy, and so much cheaper to make your own!
- You can also make your own oat flour. Just run oats through a food processor until they are the consistency of coarse flour.
- You can make these completely gluten-free if you use gluten-free oats.
- Make sure to refrigerate your dough for at least one hour before you bake the cookies. Because there is no flour in this recipe, the cookies want to spread out, and not in a good way. The cold dough ensures that they spread out and cook properly.
So go ahead and tempt your tastebuds! You won’t be sorry!
Have a delicious day!