Oatmeal Chocolate Chip Cookies

• 7 TBS butter, softened
• 3/4 cup Brown Swerve
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1 cup almond flour
• 1 cup rolled oats
• 1 tsp. baking powder
• 1 tsp gelatin
• 1/2 tsp. ground cinnamon
• 1/2 tsp. kosher salt
• ½ - ¾ cup sugar free chocolate chip or other add-ins of choice

1. Preheat oven to 350º and line two large baking sheets with parchment paper.
2. In a large mixing bowl, combine butter and Brown Swerve. Beat with hand mixer until light and fluffy.
3. Add eggs and vanilla and mix until evenly combined. Add almond flour, oats, baking powder, cinnamon and salt and stir until just combined.
4. Optional: Fold in chips or other mix ins like pecans, raisins or walnuts.
5. Scoop tablespoon-sized balls of dough and place on baking sheets, about 2” apart. Bake until golden and edges are firm, about 9-10 minutes. Remove from oven, let cool and enjoy!

Note: For gluten free baking it is okay if the center looks undercooked. As the cookie cools it will firm up, but remain soft and you will avoid drying the cookie out.