Have you ever found a cookie recipe and thought "wow, those look amazing" and then you make them only to find out that, well, they are not so amazing? Well, I have and, to be blunt, it's a total bummer. After many batches and many different ingredients, I have finally found a fantastic combination that has left my family wanting to eat the whole batch in one sitting! I would say chocolate cookie success :)
I have made two batches of these so far and knew the recipe needed to be shared. If you like chocolate, almonds, and oats, then this nutritious cookie is for you. These are perfect if you are on the go, or even as a treat in your child's lunch box! Plus they can be 100% vegan and gluten-free - bonus!
Makes 12-13 cookies
1/2 Cup Organic Rolled Oats
1/4 Cup Organic Oat Flour *
1/4 Cup Arrowroot Flour/ Corn Starch
1/4 Cup Finely Ground Roasted Unsalted Almonds
1/2 Tsp Baking Soda
1/2 Tsp Pink Himalayan Sea Salt
1/2 Cup 60% Cacao Bittersweet Baking Chips (I used Ghiradelli - you can use non-dairy also!)
*Oat Flour - I just blend oats at high speed to make the flour.
1/2 Cup Natural Smooth Almond Butter
1/4 Cup Honey or Pure Maple Syrup
3 Tbsp Organic Virgin Coconut Oil softened (not hot)
1/2 Tsp Pure Vanilla Extract
Preheat oven to 350F.
In a large bowl combine wet ingredients and until completely smooth. You can add the dry ingredients to this mixture but I personally like to combine them in another bowl and mix the dry ingredients before adding to the wet ingredients. Your call. Be sure to add the dry ingredients a little at time as it will be easier to combine. Once all ingredients are thoroughly combined, you will have a dough that is slightly wet/ oily which is perfectly normal.
Grab a large baking sheet (21 x 15") and line with parchment paper. You can either use a tablespoon or ice cream scooper to scoop mounds of dough onto the baking sheet (about 2 tablespoons per cookie). I didn't find these cookies to spread too much so I rolled the mounds into balls and then pressed them down on the top and shaped them slightly.
Bake for 10 minutes. Let cook directly on baking sheet for 5 to 10 minutes. The cookies will be delicate until cooled but I recommend trying one that is still warm with chocolate oozing out. Goes well with a cup of tea!