Ingredients
- 3/4 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.
Source recipes -Here-
