Almond Flour Oatmeal Double Chocolate Chip Cookies (gluten free)

Adapted from NY Times

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• 70g butter (5 tablespoons)
• 55g brown sugar
• 55g granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 145g blanched almond flour
• 1/3 cup rolled oats
• 38g cocoa powder (about 3.5 tablespoons)
• 15g coconut flour (2 tablespoons)
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 4 ounces bittersweet chocolate chips
• *See update for optional changes

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• Pre-heat oven to 350-F. Line a sheet pan with parchment paper.
• Blend butter and sugar until fluffy.
• Add egg and vanilla; mix well.
• Add coconut flour, cocoa powder, and baking soda, and salt. Stir in the chocolate chips.
• Shape them into 12 balls and slightly flatten them. Place 1-inch apart on baking sheet.
• Bake about 12 minutes, or until firm on the edges and set in the middle.
• *Update: last time I made these I added 1 tablespoon butter, 1/3 cup oats and reduced almond flour by 5 grams. I also added two small handfuls of mini marshmallows.

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calories 209
% Daily Value *
Total Fat 15 g	23 %
Saturated Fat 5 g	26 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 28 mg	9 %
Sodium 1942 mg	81 %
Potassium 104 mg	3 %
Total Carbohydrate 16 g	5 %
Dietary Fiber 3 g	10 %
Sugars 7 g
Protein 4 g	8 %
Vitamin A	0 %
Vitamin C	0 %
Calcium	3 %
Iron	2 %