I am usually not a big fan of gluten-free desserts, as they are often dry, crumbly, and lack in rich flavors, however that isn’t the case for these cookies.
Not only are they soft and chewy on the inside, but provide a slight crunchiness on the outer layers. Embedded with gooey chunks of chocolate chips and rich notes of peanut butter. Dunk one (or two, three…) into a glass of non-dairy milk and I think you’ll have your sweet tooth satisifed for the rest of the day.
The blend of oat and almond flour provide a slightly nutty flavor with a soft and chewy texture. Almond always seems to bring out such a great flavor in chocolate chip cookies and I am always a fan of using it in a recipe even if it means using almond extract.
I recommend using creamy peanut butter to achieve a chewy texture, preferably an all-natural one not loaded with added sugars. This recipe works perfectly with either an egg or a flax egg. Whatever of your choosing. …