Almond Butter Coconut Chocolate Chunk Oat Cookie
Yum yum yum! These cookies have become a favorite here. They are sweet and simple and can be easily adapted to fit your preference or dietary need. They make great afternoon sweet treats and I like to keep mine in the fridge. While I am breastfeeding, I tend to have a bit of a sweet tooth. I’m almost 3 months postpartum now and these have been a staple around here for a few months now. Between these cookies and coconut date chocolate mousse (recipe coming soon!) that I’ve been devouring by the spoonful, my sweet tooth is satisfied and I don’t feel like I’m over doing it. You could also consider these lactation cookies since both the flax and the oats are great for supporting your milk supply.
These cookies are dairy free, refined sugar free, egg free and flourless. Keep in mind I don’t often follow specific formulas and recipes, so this one, like most, is a pretty good estimate of each ingredient I use. You may need more or less almond butter, syrup, coconut oil or oats depending on how gooey they are when you’re finished mixing the ingredients together. Ultimately you want them to fold into a big sticky ball. I like to let mine sit for a few minutes before baking so that the oats can soak up some of the flax egg, syrup and oil.
The batter is delicious eaten raw, so if you don’t get around to baking them - no problem, just throw them in the fridge and indulge by the spoonful. Enjoy!
ALMOND BUTTER COCONUT CHOCOLATE CHUNK OAT COOKIE
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 16-20 small cookies
INGREDIENTS
1 1/2 cups almond butter
1 cup of real maple syrup
2 flax eggs
3 tbsp coconut oil, melted
2 tsp vanilla extract
2 cups gluten free rolled oats
1/2 cup coconut flakes
1/4 tsp himalayan salt
1 HU sea salt dark chocolate bar, chopped
INSTRUCTIONS
1. Preheat your oven to 350 and line a baking sheet with parchment paper.
2. Add your almond butter and maple syrup to a medium mixing bowl. Whisk until a caramel sauce forms. Add your flax egg, coconut oil and vanilla extract. Mix together.
3. Next add your oats and coconut flakes, stir until combined. Add your salt and toss in the dark chocolate chunks. Mix everything together and let sit for 5-10 minutes.
4. Using a small cookie dough scooper, scoop your cookies onto your baking sheet and cook for 12-14 minutes until the bottoms are slightly golden brown. Place on a cooling rack and let cool for 15 minutes. Store in a glass container in the fridge for crunchy cookies or in your pantry for a softer cookie. I prefer mine in the fridge!
Note: All of my ingredients are organic. Specifically, I would recommend not skimping on organic oats and organic almond butter - both oats and almonds are heavily sprayed with pesticides like glyphosate that you want to avoid for multiple reasons.