Chunky Oatmeal Almond Chocolate Chip Cookies

Chunky Oatmeal Almond Chocolate Chip Cookies

1 cup Whole Wheat Pastry Flour
1.5 cups Oat Flour*
2 oz. (1/4 cup) grated dark chocolate**
.5 tsp. baking powder
.5 tsp. baking soda
1/4 tsp. fine grain sea salt

1/2 cup (1 stick) unsalted butter at room temperature
.5 cup natural cane sugar (I like Florida Crystals brand)
.5 cup demerara (or light brown) sugar
2 large organic eggs
1/4 cup chunky almond butter (or same amount natrual chunky peanut butter)
1 tsp. vanilla extract

6 oz. (3/4 cup) dark chocolate chips, or dark chocolate chunks

Special equipment: Stand or hand mixer.

Preheat the oven to 375° and line 2 cookie sheets with parchment paper.

Whisk the dry ingredients together until thoroughly combined. Next, cream the butter and the sugars together by whisking them with your mixer for 2 minutes, or until they become fluffy. Add the eggs and whisk for another minute, then add the vanilla and almond butter and whisk for 1 more minute.

Combine the wet and dry ingredients, mixing with a large spoon or silicone spatula until the ingredients are well combined, then stir in the chocolate chips.

Use a small spoon to scoop the dough and use your hands to form balls about 2 inches in diameter. Place the dough balls on the cookie sheet and flatten a little with your fingers. Bake for 10 minutes, then remove from the oven and let them cool for 10 minutes. Serve with ice-cold milk.

*To make Oat Flour, simply place 1.5 cups of rolled oats in a food processor and blend until they form a fine powder, though I like some oat pieces in my cookies.

**Run some chocolate chips through the food processor right after you’ve ground your oats.

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