Yield: 21 cookies / Level: Easy

Prep Time: 10 mins / Bake Time: 10 mins / Total Time: 20 mins

Ingredients:

• 1 1/2 cups oat flour (I make my own by grinding old fashioned oats in a food processor until it resembles flour). Make sure to use gluten free oats if you follow a gluten free diet.

• 1 cup old fashioned oats

• 1/2 tsp baking soda

• 1 tsp ground cinnamon

• 1/2 tsp salt, I used pink Himalayan salt.

• 1 stick of butter, softened

• 1 cup coconut sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 cup semi sweet chocolate chips, I used the Lily’s semi sweet baking chips.

• Coarse finishing sea salt to sprinkle on top of cookies (optional), I used Flour De Sel.

Method:

• Preheat oven to 350°F.

• Whisk together the oat flour, oats, baking soda, cinnamon and 1/2 tsp pink salt in a medium bowl. Set aside.

• In the bowl of a stand mixer, add in the soften butter and coconut sugar.

• Cream butter and sugar together on medium speed using a paddle attachment.

• Add in the egg and vanilla extract.

• Beat together on medium speed until fully incorporated making sure to scrape down the sides with a silicon spatula to ensure even mixing.

• Add dry ingredients to wet ingredients and mix on low speed until incorporated.

• Using a silicon spatula, or wooden spoon, mix in the chocolate chips.

• Line two baking sheets with parchment paper.

• Using a small portion scoop, scoop mounds of dough onto the parchment paper leaving about 2 inches in between each mound of cookie dough. You can make your cookies as small or as large as you want. Each mound ended up being about 1 1/2 ounces and turned into 3 inch cookies.

• Using your fingers, press down the cookie dough mounds slightly.

• Sprinkle the tops with your coarse finishing salt (optional). If you have any fancy salts, this is the time to use them.

• Bake at 350°F for 10 minutes.

• Place pans on cooling racks and let cookies cool completely before removing from the pan.

Enjoy!