3 c. oats (use gluten free for gluten free cookies)
1/2 c. Almond flour
1 T cornstarch
2 tsp baking powder
1 tsp cinnamon
pinch of salt
1/2 c. butter (1 stick)
2 tsp vanilla
1 c. sugar (evaporated cane juice or sucanat)
2 eggs1 c. chocolate chips
Preheat oven to 400 degrees.
Mix together the oats, almond flour, cornstarch, baking powder, cinnamon and salt. Melt the butter and add the vanilla. Pour butter mixture into the dry ingredients and stir. In a separate bowl, cream together the sugar and eggs. Add that to the oat mixture and stir until combined.
On parchment paper, drop by the teaspoonful, and leave space around the dough. Like really, make this dough balls small because they will spread out! Bake 7-9 minutes or until golden on the bottom. Let cool.
In the meantime, melt chocolate on a double boiler or in the microwave. Once cookies have hardened, use a spatula to spread on the bottom of the cookie or drizzle chocolate on the top.
