
Karly's Chocolate Chip Cookies

Ingredients
- 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)
Instructions
- Grease 2 large baking sheets with coconut oil.
- 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.
- 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.
- Add the salt and baking soda and blend together.
- Taste the batter and blend in a little more whole sugar if needed.
- Hand stir in the chocolate chips.
- Use a 1¼" ice cream scooper and place dough on the prepared baking sheets, allowing 3-4" between cookies.
- Bake at 350 for 10 to 12 minutes.
- Let the cookies cool on the baking sheets.
Photo by: Karly Blair
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