Almond Flour Chocolate Chip Cookies

Preheat the oven to 190°C (375°F) and line a large baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, oat flour, sugar, arrowroot powder, salt, and baking soda.
60 grams (½ cup) almond meal, 60 grams (½ cup) oat flour, 100 grams (½ cup) muscovado sugar, 1 tablespoon arrowroot powder, ½ teaspoon sea salt, ½ teaspoon baking soda
Add the almond butter, 2 tablespoons of milk, oil, and vanilla to the bowl. Use a wooden spoon or spatula to mix until a dough forms. Refer to the step-by-step photos in the post to check the texture of the dough, and add another tablespoon or two of milk if needed.
150 grams (½ cup) runny almond butter, 2 to 4 tablespoons non-dairy milk, 2 tablespoons olive oil, 1 teaspoon pure vanilla extract
Add the chocolate chips to the dough and mix to incorporate.
100 grams (⅔ cup) chocolate chips
Form 12 cookies, each about 40 grams, rolling the dough into balls and flattening slightly on the prepared baking sheet. Leave about 5 cm (2 in.) between each cookie.
Bake for 10 to 12 minutes, or until very slightly harder on the edges and still soft in the centre. The cookies will be golden in colour and have a crackled texture when they're done.
Cool for 10 minutes on the baking sheet before moving the cookies to a wire rack to cool fully. The texture is best once they've cooled and the cookies can be a little delicate when warm.