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These cookies are flourless, made with a nutty almond butter, slightly sweet from the combination of sugar and brown sugar, with a rustic feel from the gluten-free oats. Add dark chocolate cocoa powder for a cookie that is gooey on the inside and crispy on the outside!
1. Preheat oven to 350ºF. Line 2 baking sheets with parchment paper.
2. In the bowl of an electric stand mixer, fitted with a paddle attachment, beat the almond butter and sugars together on high until smooth, about 1 minute.
3. Add the eggs and beat again until just incorporated.
4. Add the baking soda, oats, and cocoa powder, mix until just incorporated, scraping down the sides of the bowl, as needed.
5. Using your hands, roll the dough into golfball-sized balls, place on the prepared baking sheet, and flatten with the palm of your hand. Bake for 12-15 minutes (times will vary with oven).
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