Chef notes
When I'm craving something sweet in the morning (or anytime of day, really), I turn to these easy oatmeal cookies. Sure, oatmeal raisin cookies are more well-known, but I'll take chocolate over dried fruit any day! I love this recipe because it can easily be made vegan and is a great way to use up any oats sitting in the pantry.
Ingredients
- 2 tablespoons almond butter
- 1 egg (sub two flax eggs for vegan option)
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar
- 1 tablespoon maple syrup
- 1/2 cup almond flour
- 1/2 cup oat flour
- 3/4 cup rolled oats
- 1/4 cup unsweetened, shredded coconut
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup chocolate chips, plus more for topping
Preparation
1.Preheat your oven to 350 F and lightly grease a cookie sheet with coconut oil.
2.In a small bowl, whisk eggs until well incorporated.
3.In a medium bowl, mix together the almond butter, eggs, vanilla extract and melted and cooled coconut oil until smooth.
4.Add the coconut sugar and maple syrup into the wet mixture. Mix until smooth.
5.In a separate bowl, whisk together the almond flour, oat flour, rolled oats, shredded coconut, baking powder and salt. Combine the wet and dry ingredients and mix until thoroughly incorporated.
6.Gently fold chocolate chips into the cookie dough. Scoop roughly 2 tablespoons of dough onto the sheet to form one cookie. Press cookie dough down gently to flatten it slightly. Once all of the dough is formed into cookies, top with additional chocolate chips as desired.
7.Bake for 10 to 15 minutes, until the cookies turn golden brown on the edges. Let cool for 5 minutes before eating.
