뽕디뽕잎가루와 함께하는 웰빙간식 스쿱쿠키★

Preheat the oven to 350°F (175°C).

In a bowl, whisk together all-purpose flour, baking soda, and salt.

In a separate bowl, cream together unsalted butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract until combined.

Gradually add the flour mixture to the wet ingredients, mixing until just combined.

Fold in chocolate chips, nuts, oats, and coconut flakes.

Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them 2 inches apart.

Sprinkle a pinch of cinnamon on top of each cookie dough ball.

Bake in the preheated oven for 10-12 minutes, until edges are golden.

Remove from the oven and let cool on the baking sheet for 5 minutes.

Transfer cookies to a wire rack to cool completely.

Serve warm or store in an airtight container.

Spice Level:

Allergens