Do you ever get overcome by the urge to bake? If you don’t, you’re lying.
Jk. But really, who doesn’t love some fresh baked cookies?
These cookies are chewy, chocolate-y, almond-buttery, gluten-free oatmeal-y goodness that is the perfect pair to your morning cup-o-joe or to satisfy your after-dinner sweet tooth.
In other news, if you weren’t a part of the N&N list to get my gluten-free + hus-band approved Healthy Holiday Thanksgiving Menu, you can sign up to get it in your inbox THIS MONTH ONLY by signing up in the box in my sidebar! (Over there —–>)
So, once the month is up, you’ll have to wait until next year! #yasnoozeyalose #jkistillloveyou
Anyway, here’s the cookie recipe you are drooling over! Make ’em and let me know what you think!
Chewy Oatmeal Chocolate Chip Cookies.
Recipe Type: Dessert
Author:
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- 1 cup justin’s almond butter
- 1 cup coconut sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 cup gluten-free oats
- 1/4 cup mini enjoy life chocolate chips
- pinch of sea salt
Instructions
- Preheat oven to 350 degrees + line a baking sheet with parchment paper.
- Combine almond butter + coconut sugar in a large bowl, stirring until evenly mixed.
- In a separate small bowl, whisk together the egg + vanilla extract. Once whisked, add egg mixture + baking soda into almond butter sugar until evenly combined.
- Carefully fold in the oats + chocolate chips to batter. Don’t be afraid to use your hands!
- Mold batter into 1 inch balls and place on baking sheet. Bake for 10-12 minutes, or until the cookies are slightly golden brown.
- Remove from oven + allow to completely cool so that cookies will set.
- Store in an airtight container + enjoy!
Notes
Fun Add-ins:[br]- Walnuts or pecans[br]- Shredded coconut[br]- White chocolate chips + macadamia nuts[br]- Dried cranberries + pumpkin seeds
