Maybe it is that back to school feeling, but I had a craving for oatmeal cookies today. I wanted to keep them gluten and dairy free, but also add in some rich dark chocolate and pecans. This recipe could be made with peanut butter, any kind of nuts you have on hand and even some coconut. Yield: 24 cookies
1/4 cup almond butter
1/2 cup coconut oil, melted
1/2 cup brown sugar
1/4 cup honey
1/4 cup plus 1 tbs. cane sugar
3 tsp. vanilla extract
1 1/2 cups rolled oats (gluten-free if you have a gluten allergy)
1 1/2 cup gluten-free flour blend
1/4 tsp. salt
1 1/2 tsp. baking soda
1/4 cup coconut flakes or more rolled oats
3/4 cup semi-sweet chocolate chips
3 oz. dark chocolate chopped or more chocolate chips
1/2 cup chopped nuts
2 tbs. flax seeds
flaked salt for sprinting on top of the cookies
Method of Preparation:
- Melt coconut oil over low heat
- Combine dry ingredients in a medium sized bowl.
- In the bowl of a mixer, combine the almond butter, oil and sugars
- Beat for 2 minutes, scraping down bowl as needed
- Slowly add the eggs, one at a time.
- Add the dry ingredients and mix until just combined. Fold in the chocolate, nuts, flax seeds, and coconut (if you are using)
- Scoop out heaping tablespoons of dough and form into balls. Place on a plate to chill for 30 minutes.
- Preheat oven to 350 F.
- Evenly space dough balls on a parchment lined cookie sheet. Sprinkle tops with flaked sea salt. Bake for 10-12 minutes or until golden brown