Cookies à l’avoine et à la farine d’amande

Ingrédients

• 1/2 cup (113g) butter
• 1/4 cup (56g) coconut oil (softened)
• 3/4 cup (160g) brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3 cups (300g) almond flour
• 1 cup (85g) gluten-free rolled oats
• 2/3 cup (113g) chocolate chips or raisins (optional)

Préparation

1. 1

   Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.

2. 2

   In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until incorporated.

3. 3

   Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the oats and chocolate chips or raisins.

4. 4

   Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool and enjoy! These cookies are best enjoyed the day they are baked.