CRISPY CHEWY OATMEAL COOKIES RECIPES

Steps:

• In a food processor add slivered almonds (and coconut flakes if using). Pulse until almonds are about ⅓ of the original size. Transfer to a bowl and set aside.
• Add almond flour, coconut flour, erythritol, baking powder and salt to the processor bowl. Pulse until combined. 
• Once mixed, add the vanilla, stevia, and egg, pulsing until combined. Add chunks of butter and pulse until just combined.
• Reserve 2 tablespoons of the coconut/almond mixture. Add the rest of the coconut and almonds to the dough and mix until combined.
• Preheat oven to 375F. Line a baking sheet with parchment or silicone liners.
• Use a cookie scooper to form 12 balls on the lined baking sheet.
• Flatten balls a little bit with the palm of your hand, they will spread slightly when baked. Then sprinkle the remaining 2 tbsp of coconut and almonds on top of the cookies. Lightly press in the topping.
• Bake for 8-10 minutes until golden brown. You can flatten the cookies more with the bottom of a glass once they come out of the oven if desired.

Steps:

• Preheat oven to 350°F; line two baking sheets with parchment paper or use a silpat.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
• In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
• Add the egg, followed by the applesauce and vanilla extract.
• Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.
• Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly (I forgot to do this).
• Bake for about 10-12 minutes, or until cookies become light brown at the edges.
• Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
• Store in an airtight container so you don't eat them all in one sitting!