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

Ingrédients

• 3 cups blanched almond flour (336g)
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 3 cups old-fashioned oats (288g)
• 1 cup butter (227g, at room temperature)
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs (at room temperature)
• 2 tsp pure vanilla extract
• 1 cup dark chocolate chips (176g, or raisins or a mix of both)

Préparation

1. 1

   Preheat oven to 350°F. Line a baking sheet with parchment paper. (See recipe note #1 about option to refrigerate dough before baking.)

2. 2

   In a medium bowl whisk together almond flour, baking soda, cinnamon and salt. Stir in oats and set aside.

3. 3

   Add butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Mix at medium-high speed until fluffy, 3 to 4 minutes, scraping down the bowl as needed.

4. 4

   Reduce mixer speed to medium-low and add eggs and vanilla; mix until smooth. Add dry ingredients and mix until combined. Add chocolate chips and mix until combined.

5. 5

   Scoop dough into about two tablespoon balls (a 2-tablespoon scoop makes this easy!) of dough and place 12 cookies on prepared baking sheet, leaving 2 inches of space around each as cookies will spread during baking.

6. 6

   Bake until golden around the edges and slightly pale in the middle, 12-15 minutes, or until light golden brown (less time for chewier cookies, more time for crispier cookies). Transfer baking sheet to wire rack and let cool for a few minutes before carefully transferring cookies directly to rack to cool completely. Repeat with remaining dough.