These lovelies are the perfect cookie to take to the cabin for a weekend retreat! The cinnamon, coconut sugar, and oat flour create the beautiful dark brown coloring that give these cookies the “rustic” look.
2 farm fresh eggs
1 stick butter, softened
1 1/2 cups oat flour (Bob’s Red Mill)
3 cups old fashioned oats
1 cup raw coconut sugar
1/2 cup sliced almonds
1/2 cup white chocolate chips
1 tablespoon Mexican vanilla
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Preheat oven to 350°F. In a large bowl, mix butter and sugar with an mixer on medium speed until well blended. Mixture will be creamy. Add in eggs and vanilla. Mix well.
In a medium bowl combine flour, baking soda, cinnamon and salt.
Add dry ingredients slowly to the wet ingredients. Mix well. Remove bowl from mixing stand.
Using a spatula combine oats, almonds and white chocolate to the creamed mixture.
On a cookie sheet lined with parchment paper drop desired sized spoon full of cookie mixture. I love large cookies so I used a large spoon. I was able to get 6 cookies per sheet.
If baking large cookies check 14 minutes. Remove if you prefer chewy cookies and let bake if you prefer crunchy cookies. Let cool on cooling rack, serve with a cold glass of milk and enjoy 🙂