GF, DF, and RSF Chocolate Almond Oatmeal Cookies!
To this day I can remember the sleepovers I had with friends in middle school where we would make cookie dough and eat it all before placing it in the oven to bake. Ahhh the days before I had heard of salmonella. There was one family in my town that was known for their chocolate chip cookie dough recipe- the cookies turned out perfectly every time, always just the right balance of chewy, crunchy, salty, and sweet. Whenever their kids brought the cookies to school, everyone would beg for a bite. They were always the first to sell out at the bake sales, always the treat served at after-school events. I loved these cookies, but, unlike the other kids in my school, I was lucky enough to have the recipe.
We were (and still are) really great friends with the family, so when my Mom came home one day with an index card detailing how just to make these legendary cookies, I was so excited. I knew my sleepovers were about to get a whole lot better.
But, years later, while I do love a good chocolate chip cookie, my taste buds have changed and I’m much more a fan of oatmeal cookies (no surprise there), especially when loaded with dark chocolate. And since there is something so legendary about having a cookie recipe to call your own (future kids of mine: you’re welcome), I was eager to get baking and create my own.
These Chocolate Almond Oatmeal Cookies are quintessentially #straighttothebutze. Loaded with dark chocolate, crunchy almond butter, chia seeds, oats, and made with coconut sugar and oil, I will be making these babies again and again and again and again… Look out future competitors at my kids’ bake sales! Your cookies have nothing on these! ;)
So what are you waiting for! Run down to your kitchen and get baking!
Note: These also can be made vegan (!! Perfect for when you just want to eat dough!) by subbing the eggs and coconut sugar for 2 medium, super ripe bananas. The cookies won’t be as neat looking, but they definitely are still delicious :)
Makes 16 large cookies
- 1 cup all natural chunky almond butter
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil
- 2/3 cup coconut sugar
- 1 cup GF rolled oats
- 1 tsp cinnamon
- Optional: 1 tsp Just Spices Oatmeal Spice
- ½ tsp baking soda
- 4 tsp chia seeds
- 3 ounces chopped dark chocolate (85% or more)
Preheat your oven to 350 degrees F.
While the oven is preheating, start by mixing the almond butter, eggs, vanilla, coconut oil, and coconut sugar (or if vegan, the mashed bananas) together in a large mixing bowl. Once thoroughly mixed, add in the oats, cinnamon, Oatmeal Spice, and baking soda. Again, make sure everything is mixed before adding in the chia seeds and dark chocolate. If opting for vegan cookies, you also can skip the following steps and just eat the cookie dough right now ;)
Line two baking sheets with parchment paper, or grease well with coconut oil. Using a tbsp, scoop the cookies onto the sheet, spreading out so they have space to grow. Press down on each cookie with the bottom of the tbsp to flatten them.
Place the baking sheets into the oven for 10-12 minutes and then allow the cookies to rest for five minutes before removing them from the pan.