Happy Monday! I had a rough week last week – I worked my normal schedule, and then had a 3 day class on the days that are normally my weekend! The class was really hard, and something I am required to pass for my job. Our test was on Friday, and I probably put in a good 10 hours studying outside of class. It was intense! I really hope I passed – I should find out later this week! I am not a good test taker – in high school, I was an over achiever (always working really hard), but I only got average grades. Even then, things were just harder for me! Not much has changed
So obviously, chocolate chip cookies were needed!
I have been experimenting with adding gluten free oats back in my diet to see how I do. I have been gluten free and grain free for about a year, and I have really learned a lot! My stomach is behaving a lot nicer than it did, and I think I have learned how a healthy digestive system should work. In the past, I never had the certified gluten free oats – I just bought the regular box in the grocery store. I decided it was time to try the gluten free kind. I have been getting Bob’s Red Mill gluten free rolled oats. There is something comforting about oatmeal on a chilly fall morning! It isn’t something I have every day, and honestly, I’m not sure if I will continue to eat oats on a long term basis.
My mom used to make oatmeal chocolate chip cookies that were oh-so-good! I decided to recreate them using almond flour with the oatmeal. Delicious!!
Oatmeal-Almond flour Chocolate Chip Cookies
Print this recipe!
1/2 cup butter, softened
1/4 cup coconut oil
1/2 cup sugar
2 large eggs
1/2 tsp baking soda
1/4 tsp salt
2 cups almond flour
1 cup gluten free rolled oats
1/2 cup chocolate chips
Preheat the oven to 350 degrees. In a medium bowl, mix together the butter, coconut oil and sugar with a hand held electric mixer. Mix until the sugar is combined with the butter and oil.
Add in the eggs, and beat until combined. Add the baking soda and salt, and mix again. Slowly add in the almond flour, and mix together with the electric mixer, or a wooden spoon. Add in the oatmeal, as well as the chocolate chips. Mix one more time, to combine all ingredients.
The mixture will be thick – add some milk if you need some additional moisture.
Spray a cookie sheet with nonstick spray. Roll the dough into balls – about 2-3 tbsp of dough per cookie ball – and then flatten with a spoon or your fist. I think this helps keep the cookies smooth, and just about the same size!
Bake for 10-12 minutes at 350 degree F. Leave on the cookie sheet for 1 minute, then remove to a wire rack. To me – this is the perfect cookie – not too doughy, and not too crispy.
And please don’t ask me how many cookies this batch will make … a couple dozen? I lost count after eating a few ….
This is the second batch of these I have made in the last couple weeks. I just knew I had to share it!
Milk optional, but always good with a warm cookie out of the oven!
Have a great day!