Updated: Jan 30
Dry Ingredients :
1 ½ cups gluten free 1:1 baking flour
¼ cup Tigernut or almond flour
¾ tsp salt
½ tsp baking soda
Wet Ingredients :
½ cup ghee, softened
¼ cup coconut oil, softened
½ - ¾ cup maple syrup, depending on how sweet you prefer it
2 tsp vanilla extract
2 ¾ cups gluten free rolled oats
1/2 cup chocolate chips (I use Guittard)
Preheat oven to 375 degrees fahrenheit
Combine ghee, coconut oil and maple syrup, beat until smooth. Add in eggs and vanilla and beat on medium until light and fluffy, about 2-3 minutes.
Add the dry ingredients to the wet, mix until fully incorporated. Mix in oats and chocolate chips on low until fully combined.
Line 2 baking sheets with parchment paper and scoop out cookies in 2 tablespoon size rounded balls and bake for 12 to 15 minutes, until golden. Remove from the pan and let cool.