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Ingredients
11 servings
1 cupGF rolled oats
1 cupalmond flour
¼ cupcoconut sugar
1 tspbaking soda
salt
1egg
¼ cupghee
melted, sub butter coconut oil or vegan butter for dairy free option
½ Tbspvanilla extract
½ cupdark chocolate chunks
or chips, dairy free if needed
Instructions
Step 1
Preheat oven to 350F (325F for convection) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, add all the wet ingredients and whisk until combined. Add dry ingredients and stir until incorporated. Dough will be thick! Then, fold in the chocolate chunks.
Step 3
Scoop out heaping 1.5 tbsp dough & roll into a ball. Place on the baking sheet and press down slightly. Top with a few more chocolate chunks. Bake for 8-10 minutes (12 for convection) or until the edges are getting slightly golden.
Step 4
After removing from the oven, bang the tray on the counter a few times to help them flatten. Top with flaky sea salt. Transfer cookies to a wire rack to cool. Enjoy!
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