Missed out on the Christmas cookies, so thought I'd make my favorite cookie, with a few gluten-free and dairy-free changes. These chocolate chip cookies, made with almond butter and organic coconut oil, taste amazing! I have not made cookies in over 15 years, but it all came back to me: the smell! The chocolate!
CHOCOLATE CHIP ALMOND BUTTER OATMEAL COOKIE RECIPE
(makes about 12 rather large cookies)
1/4 cup organic virgin coconut oil
1/4 cup raw honey
3/4 teaspoon baking soda
1/2 teaspoon real salt
1 cup regular organic oats
3/4 cup dark chocolate chips
1/2 cup raw almond butter (unsalted)
1 large organic egg
1 and 1/2 teaspoons vanilla extract
Preheat oven to 375 degrees Fahrenheit.
Cream together the coconut oil, almond butter, honey, egg, vanilla extract, salt and baking soda until smooth and creamy.
Stir in the oats and chocolate chips. Mix until combined.
Drop tablespoon sized balls of dough onto a baking sheet lined with parchment paper. A beveled baking sheet works best (with the ridges.)
Bake for 8-10 minutes, until the cookies began to lightly brown.
Let cool for 5 to 8 minutes on the baking sheet; then, transfer cookies to cooling rack to cool completely. Enjoy!
Happy Valentine's Day!