Almond flour oatmeal cookies in ASL

Almond flour oatmeal cookies
Ingredients
2 1/2 cups almond flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup melted coconut oil or unsalted butter
1 1/3 cups brown sugar or coconut sugar
2 large
1 tablespoon vanilla extract
2 3/4 cups old fashion oats (use GF oats, if you're GF)
1/2 cups dark chocolate chips
1/2 cups dried cranberries or raisin ( optional)
1 cup any nuts
Directions
1. Stir together the dry ingredients in a medium mixing bowl and set aside.
2. In a large mixing bowl, stir together the melted butter or coconut oil, sugar, eggs, and vanilla and stir.
3. Add the dry mix to the wet mix and stir just until combined. Stir in the oats and add chocolate chips , dried cranberries or raisins and nuts , again stirring just until combined.
4. If your dough is too soft to roll into balls, refrigerate for about 30 minutes or until scoopable. It should be firm enough if you used finely ground almond flour.
5. Oven directions:
6. Preheat the oven to 350°F and line a cookie sheet with a piece of parchment paper.
7. Form the dough into 2 or 3 inch scoops balls, about two inches or slightly over 1/4 cup in size, and place 4" apart on the prepared baking sheet. Press them down slightly with your palm.
8. Bake for 13-17 minutes or until the middle appears to be set and the cookies have evenly browned.
9. Let cool completely on the baking sheet.
10. How to store:
11. Store leftovers in an airtight container for up to 1 week. They can also be frozen for 3 months.
Enjoy it .
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