Triple Chunk Chocolate Almond Cookies

• 1/2 cups Rolled Oats
• 1 cup Almond Flour
• 1/2 cups All-purpose Flour
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 4 Tablespoons Butter, Softened
• 3/4 cups Almond Butter, I Used Creamy
• 3/4 cups Brown Sugar
• 1/4 cups Sugar
• 1 Egg
• 1/2 cups Semi-Sweet Chocolate Chips
• 1/4 cups Dark Chocolate Chunks
• 1/4 cups Milk Chocolate Chips

1. Preheat oven to 350u0b0F. Line 2 baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl combine oats, almond flour, all purpose flour, baking powder, and salt; set aside.
3. In a large mixing bowl, beat butter and almond butter with an electric mixer on medium speed until smooth. Add both sugars. Beat about 2 minutes more until mixture is smooth. Add egg; beat for 1 minute. Reduce mixer speed to low; blend in the flour mixture, mixing only until it disappears into the dough. Gently fold in semi sweet and millk chocolate chips and chunks.
4. Drop dough by tablespoonfuls onto baking sheets. Bake 6 to 8 minutes until just firm around the edges.
5. Remove baking sheets from oven; let rest for 2 minutes. Carefully transfer cookies to a wire rack. They will firm as they cool.
6. Enjoy with a cold glass of milk.
7. Recipe adapted from my Chocolate Peanut Oat Cookies.

rolled oats, flour, allpurpose, baking powder, ubc, butter, almond butter, brown sugar, ubc, egg, semisweet chocolate chips, ubc, ubc

Taken from tastykitchen.com/recipes/desserts/triple-chunk-chocolate-almond-cookies/ (may not work)