Ingredients
Gluten Free Flour, ¾ cup + 2 tbsps.
Almond Flour, ½ cup
Baking Soda, 1 tsp.
Salt (table or fine sea salt), ¾ tsp.
GF Rolled Oats, ½ cup
Walnuts, chopped ¼ cup
Cinnamon, 1 tsp.
Eggs, 2 + 1 yolk (room temp)
Coconut Sugar, ½ cup
Monk Fruit Sugar, 2 tbsps.
Goat Butter, 5 tbsps. + ½ tbsps.
Olive Oil, ¼ cup
Vanilla Extract, 1 tsp.
Guittard Coconut Sugar Choc. Chips, ½ cup
Dark Choc Chips (min. 65%), ½ cup
Shopping List
Please buy organic whenever possible!
Preparation
Preheat oven to 375 °F
Set eggs and butter out to bring to room temp.
Whisk the flours, salt and baking soda together and set aside.
Using a small sauté pan, on med/high heat, melt the ½ tbsp. of goat butter and add the rolled oats along with the chopped walnuts – toss them about for about two minutes or until they are just browning up. Remove the pan from the heat – let cool for a minute or so and add the cinnamon. *Toss to coat and set aside.
Cream the butter and the sugar using either a stand mixer or a hand-held blender. *The creamed butter/sugar mixture may look a bit grainy due to the coarse coconut sugar, but it will not effect the end results. Add the eggs (and additional yolk) one at time, blend well. Drizzle in the olive oil while the mixer or blender is running. Add the vanilla extract.
Add the dry ingredients (including the oats/nuts) to the wet ingredients. Mix them by hand until they are incorporated. Add the chocolate chips. Refrigerate the dough for at least two hours.
Bake cookies on a lightly oiled (I use olive oil) pan. Bake for 15 min. or until just golden brown. After cookies have cooled, store in a sealed container – will keep for two weeks. For longer storage, freeze in an airtight container.
Notes: This is a low glycemic recipe, hence the dough will look a bit “soupy” -but no worries, after refrigeration, the cookies bake up beautifully! I use goat butter, but cow’s butter works just as well – no change in the measurements and results are the same.