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Thin, crisp, and chewy. While these aren’t your typical soft and doughy cookies, we loved them anyways. The almond flour gives them a taffy/chewy texture and it was hard to eat just one. The cookies firmed up quite a bit by the next day, so I would suggest cooking them a bit less than 12 mins (which was what I did)
7 tbsp Earth Balance + 1 tbsp extra virgin olive oil
1/2 cup packed brown sugar (I used organic)
1/4 cup organic cane sugar (or use white sugar)
1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water)
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup gluten-free oat flour (I processed 1 cup certified gf rolled oats into flour)
1 cup Bob’s Red Mill Almond Flour (add 2 tbsp Bob’s Red Mill Almond Flour if you want a thicker cookie)
1/4 tsp cinnamon
1/2 cup dark chocolate chips
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1st Keep
 jlai121
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Also Kept By
 Beth_Allen_Fewkes
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Trishlynn
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