In celebration of National Chocolate Chip Cookie Day we’d like to share Live, Eat, Cook Healthy author, Rachel Khanna’s recipe for Oat Chocolate Chip Cookies. Bon Appetit!

“I made these when I was experimenting with Dorie Greenspan’s chocolate chip cookie recipe from Baking: From My Home to Yours. I replaced the regular flour with oat flour and used maple sugar instead of regular sugar. To my surprise, they turned out very well and the kids loved them.” -Rachel Khanna

Makes 20 cookies:

Ingredients

1 cup unsalted butter, softened

1 2/3 cup maple sugar

2 large eggs

2 tsp. pure vanilla extract

2 cups oat flour

1 tsp. sea salt

3/4 tsp. baking soda

12 oz. bittersweet chocolate chips

Directions

1. Preheat oven to 3750F. Line 2 or 3 baking sheets with silicone mats or parchment.

2. In a mixer, beat butter and sugar until soft and light. Add the eggs, one at a time, followed by the vanilla.

3. Meanwhile, sift flour, salt, and baking soda together in a bowl.

4. Reduce mixer speed to low and add the flour mixture in 3 intervals. When all the flour is added, increase the mixer speed to high for 1 minute.

5. Remove bowl from mixer and stir in chocolate chips or chunks (if using).

6. Using a tablespoon, spoon the dough onto the baking sheets about 2 in. apart.

7. Bake the cookies for 8-10 minutes, turning the baking sheet halfway through. If you are putting 2 baking sheets in the oven at once, rotate them halfway through.

8. Remove the cookies from the oven, allow to cool a little and, then transfer them to a wire rack to cool completely.