Karly's Chocolate Chip Cookies
Yield: 20 2" cookies
  • ½ cup grass-fed butter OR coconut oil (or a mixture of both) For best tasting cookies use Kerrygold Pure Irish butter.
  • 1½ cup coconut sugar or 1 cup sucanat or muscavado sugar (Whole sugars vary in sweetness. Make it as sweet as you prefer)
  • 2 eggs
  • 2 tsp vanilla extract
  • 3¼ cups oat flour (Gluten-Free if needed)
  • ¼ tsp sea salt
  • 1 tsp baking soda
  • ½ to 1 cup dark chocolate chips or chopped pieces from a dark chocolate bar (60% cacao or higher is recommended)
  1. Grease 2 large baking sheets with coconut oil.
  2. In a medium mixing bowl, add the grass-fed butter or coconut oil or mixture of both, add eggs, unrefined sugar and vanilla. Blend together well with a hand mixer.
  3. Add the oat flour. I purchase oat groats and grind them up in a kitchen flour mill because its cheaper and freshest that way. I use a Whole Grain Flour Mill by Kitchen Specialties. If you don't have a mill you can use a coffee grinder (not one used for coffee) only it will be more coarse. You can grind up oat groats or old fashioned oats in a high powered blender to turn it into a flour.
  4. Add the salt and baking soda and blend together.
  5. Taste the batter and blend in a little more whole sugar if needed.
  6. Hand stir in the chocolate chips.
  7. Use a 1¼" ice cream scooper and place dough on the prepared baking sheets, allowing 3-4" between cookies.
  8. Bake at 350 for 10 to 12 minutes.
  9. Let the cookies cool on the baking sheets.
Recipe by Wholetarian Society at http://wholetarian.com/karlys-chocolate-chip-cookies