Silos Cookies
A little chocolatey, a little nutty, a touch of salt, altogether a new favorite cookie!
Prep Time 20 mins
Cook Time 12 mins
Course Dessert, Snack
Cuisine American, Comfort Food
- 4 oz. softened grass-fed butter
- 4 oz. creamy or chunky almond butter Barney Butter is the absolute best for baking, in my opinion
- 3/4 cup packed brown sugar
- 1/2 tsp. sea salt
- 2 large eggs
- 2 tsp. vanilla extract
- 1 cup gluten free flour blend
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup gluten free oats
- 1 3/4 cup ground gluten free oats - process or blend into a flour - process and then measure the 1 3/4 cups
- 1 cup chopped nuts - any kind you like I prefer pecans or walnuts in this recipe
- 1/2 cup chocolate chips milk chocolate is my preference in this recipe
- ~1 tsp. flaky salt optional, I used Maldon, will link below
Preheat oven to 350 degrees and line baking sheets with parchment paper. Set aside.
Cream together the butter, almond butter and sugar. Add eggs and vanilla and combine.
Add all of the remaining ingredients except the flake sea salt - that's for the top. Mix well to combine everything. Dough will be thick.
Scoop cookies into desired size, spacking them out well on the baking sheet. They will spread a little in baking, but not a lot. Flatten them slightly.
Sprinkle a little bit of the flake salt on top of each cookie.
Bake for 11-13 minutes, until set and just the slightest bit brown around the edges. These cookies don't turn a real deep brown like some do.