Heat oven to 350 degrees. Line a cookie sheet with parchment paper. Set aside.
In a large bowl, whisk together dry ingredients: oats, oat flour, baking soda, baking powder and salt. Set aside.
In a medium bowl, whisk together the wet ingredients: almond butter, coconut oil, coconut sugar, maple syrup, flax eggs and vanilla extract.
Add the wet mixture to the dry mixture. Using a rubber spatula stir and fold until you get a cohesive dough. Fold in the chocolate chips.
Note: At this point we chilled the cookie dough in the refrigerator for about 20 minutes. This helped the cookie to bake without spreading too much.
Using a small ice cream scoop tool scoop out cookie dough balls onto the cookie sheet, space evenly apart. Using a fork flatten cookies to desired thickness.
Bake for 8-12 minutes.
Let it cool for about 2 minutes before transferring the cookies. Using a flat spatula transfer the cookies into a wire rack to cool completely.
Make some coffee or grab a glass of cold milk and enjoy!
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Making memories around the kitchen table and capturing them with my camera is where you’ll find me. Unless I’m boarding a plane or on a road trip somewhere with my girls.