Oatmeal Chocolate Chip Cookies

Ingredients

Dry Ingredients

180 g gluten-free 1:1 baking flour

30 g almond flour

¾ tsp salt

½ tsp baking soda

Wet Ingredients:

115 g butter, softened

60 g coconut oil, softened

200 g brown sugar

100 g white sugar

2 tsp vanilla extract

2 eggs

Other:

200 g gluten-free rolled oats

40 g shredded coconut (or an additional 45 g oats instead)

170 g chocolate chips

60 g walnuts (optional)

Directions

In the bowl of a stand or hand mixer, combine the butter, coconut oil, brown sugar and white sugar.
Beat until smooth and fully incorporated. Add the vanilla and eggs and beat on medium until light and fluffy, about 2-3 minutes.
Add the dry ingredients to the bowl. Mix until fully incorporated.
Add the oats, coconut, chocolate chips and walnuts and mix on low until combined.
Refrigerate the dough for 1 hour.
Preheat the oven to 375F.
Line 2 baking sheets with parchment paper or a silicone mat.
Scoop out 2 tablespoon-size rounds and bake for 12-15 minutes.
Cool on the pan for 2 minutes, then transfer to a wire rack to continue cooling. Enjoy

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