Ingredients
1 1/2 cups Nunweiler’s All-Purpose Flour
1 cup Nunweiler’s Oats
1/4 cup ground Nunweiler’s Flax Seed
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups of coconut oil (melted)
1 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Directions
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk the dry ingredients together
- Mix melted coconut oil, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed. Stir in the chocolate chips.
- Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
