Ingredients
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer, cream together the softened butter, coconut oil, and brown sugar until light and fluffy. Add the vanilla extract and eggs, mixing until just incorporated.
- Mix in the baking soda and kosher salt. Gradually add the almond flour, 1 cup at a time, beating well after each addition. Fold in the rolled oats and chocolate chips or raisins until evenly distributed.
- Form the dough into tablespoon-sized rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until the edges are golden brown. Cool completely on a wire rack before serving.
Notes
- For the best texture, ensure your butter and coconut oil are properly softened but not melted, making them easier to cream together smoothly.
- If the cookie dough feels too sticky, chill it in the refrigerator for 15-20 minutes. This makes it much easier to form into uniform rounds without adding more flour.
- These cookies are best on the day they are baked, but can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 2 months and reheat gently in the microwave or oven. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If the cookie dough feels too sticky, chill it in the refrigerator for 15-20 minutes. This makes it much easier to form into uniform rounds without adding more flour.
- These cookies are best on the day they are baked, but can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 2 months and reheat gently in the microwave or oven. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.