Yields: about 24 cookies Prep Time: 10 minutes Total Time: 30 minutes
Dairy and gluten free, these decadent cookies boast healthy fats from coconut oil and almonds. Loaded with calcium and magnesium, plus a healthy dose of chocolate to feed the soul, these cookies have it all!
1/2 cup creamy almond butter (raw or roasted)
3 tablespoons coconut oil (warmed to soften if solid)
3/4 cup brown sugar
2 eggs, room temperature
1 teaspoon vanilla
1/2 cup good quality cocoa powder
1/2 cup old-fashioned rolled oats
3/4 cup almond meal/flour
3/4 teaspoon baking powder
1/2 teaspoon salt (omit or lessen if using salted almond butter)
1/2 cup chocolate chips (dairy free if needed)
1. Preheat oven to 350 degrees Fahrenheit. Combine almond butter, coconut oil, eggs, vanilla and brown sugar in a bowl and mix well.
2. In a separate bowl, mix together the dry ingredients; cocoa powder, oats, almond meal, baking powder and salt.
3. Gently fold wet ingredients into dry ingredients bowl, and mix well. Add chocolate chips. (The dough is a little stickier than a traditional cookie, but it cooks up firm).
4. Drop 1/5 – 2 tablespoon of dough on a parchment paper or silicone lined mat, about 2 inches apart from each other.
5. Bake at 350 degrees for about 8-10 minutes. Remove from oven and place on cooling rack to cool. This is really important, as especially with gluten free cookies, the cooling time allows for the cookies to "settle".
So, this recipe was made out of an intense craving for chocolate and to make something a little different than the standard chocolate chip cookie I usually make. My youngest was taking a nap, and I gathered my older two kiddos and we measured, poured and mixed (and of course tasted a little here and there), and this little gem was born! The coconut flavor is not overpowering, and makes an excellent addition to the almond butter.
The cookie tastes decadent, but is loaded with beneficial fats and many numerous vitamins and minerals from the almond meal as well. When these little cookies came out of the oven, we all gave them two thumbs up and wished we made a few more!
Update: I still haven't really tweaked this recipe at all. It is really a delicious and nutrient dense double chocolate chip cookie. I have used almond meal (coarser) and almond flour (lighter texture), and both ways these cookies work deliciously. Because my metabolism is slightly slower compared to my younger days, I don't need a handful of these. One or two at that 10 a.m. chocolate craving really hits the spot. And I am also filling up on healthy fats, vitamin E, iron and protein as well. As for the kids, I am more than happy to give them a second helping.
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