Ingredients
Units
Scale
- 1 cup oat flour
- 1 1/2 cups almond flour
- 1/2 cup super fine sugar
- 3/4 cup dark brown sugar
- Pinch of salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup chocolate chips
- 1/2 cup chocolate chips, for drizzling
- Turbinado sugar, for sprinkling
Instructions
- Preheat oven to 350 degrees F. and line two cookie sheets with parchment paper. Set aside.
- In the bowl of a stand mixer with paddle attachment, beat butter and sugars until well combined. Add vanilla and eggs until whipped.
- In a separate bowl, whisk together flours, baking soda, baking powder, and salt.
- Add the dry ingredients to the butter mixture and beat on low until a sticky cookie dough comes together.
- Add 1 cup of chocolate chips to the dough and pulse on low speed until incorporated.
- Spoon tablespoon amounts of dough onto the prepared baking sheets. Flatten slight with the back of a spoon. Baking for 8-10 minutes, until the cookies are golden. Carefully transfer to a wire rack and let the cookies cool completely.
- In a double boiler, melt down ½ cup chocolate chips. Drizzle the chocolate over the cooled cookies and sprinkle with Turbinado sugar if desired. Serve & Enjoy!
Notes
To store, keep the cookies in an air-tight container. Will keep fresh for up to five days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
