To make these oatmeal cookies, you start by creaming the butter with the sugar. I used only dark brown sugar which not only brings flavor but makes the cookies chewy also.
An egg and vanilla extract is added before the oats, almond flour, and all purpose flour is folded in. Finish making the cookie dough by folding in the cocoa nibs and chocolate chips.
Cocoa nibs are the purest form of chocolate. They are dried and fermented bits of cacao beans. They have a deep chocolate flavor. The cocoa nibs bring crunchiness to the cookies, but if you do not have any or have a texture issue (I totally understand) you can use mini chocolate chips instead of grated/chopped chocolate.
Ingredients3/4 cup (170 grams) butter, room temperature
3/4 cup (150 grams) packed dark brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 cup (120 grams) all-purpose flour
1 cup (100 grams) rolled oats (not quick or instant)
1/2 cup (56 grams) almond four/meal
1 teaspoon baking powder
pinch of salt
3/4 cup cocoa nibs
1/2 cup semiswet chocolate chips
Instructions
In a mixing bowl, add the butter and brown sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes
Beat in the egg and the vanilla extract. Scrape the sides of the bowl, if needed.
In a separate bowl combine the oats, almond flour, all purpose flour, baking powder and salt.
Gently, stir the flour mixture with the mixer on the lowest speed.
Turn the mixer off and with a spatula, fold the cocoa nibs and chocolate chips.
Refrigerate the cookie dough for 1 hour.
Heat the oven to 350F. Line a baking sheet with parchment paper or a silicone mat.
With a large ice-cream scoop, drop cookie dough on the prepared baking sheet. Gently flatten the cookies.
Bake in preheated oven for 12-14 minutes.
Let the cookies rest 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely.
Note
Source Recipes -Here-
Cocoa nibs are the purest form of chocolate. They are dried and fermented bits of cacao beans. They have a deep chocolate flavor. The cocoa nibs bring crunchiness to the cookies, but if you do not have any or have a texture issue (I totally understand) you can use mini chocolate chips instead of grated/chopped chocolate.
Ingredients3/4 cup (170 grams) butter, room temperature
3/4 cup (150 grams) packed dark brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 cup (120 grams) all-purpose flour
1 cup (100 grams) rolled oats (not quick or instant)
1/2 cup (56 grams) almond four/meal
1 teaspoon baking powder
pinch of salt
3/4 cup cocoa nibs
1/2 cup semiswet chocolate chips
Instructions
In a mixing bowl, add the butter and brown sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes
Beat in the egg and the vanilla extract. Scrape the sides of the bowl, if needed.
In a separate bowl combine the oats, almond flour, all purpose flour, baking powder and salt.
Gently, stir the flour mixture with the mixer on the lowest speed.
Turn the mixer off and with a spatula, fold the cocoa nibs and chocolate chips.
Refrigerate the cookie dough for 1 hour.
Heat the oven to 350F. Line a baking sheet with parchment paper or a silicone mat.
With a large ice-cream scoop, drop cookie dough on the prepared baking sheet. Gently flatten the cookies.
Bake in preheated oven for 12-14 minutes.
Let the cookies rest 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely.
Note
Source Recipes -Here-
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