Ingredients

The following ingredients have 9 Servings
  • 3/4 cup gluten free rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup creamy all natural almond butter (I used Trader Joe's)
  • 1/2 cup coconut sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tablespoon unsweetened almond milk
  • 2 teaspoons vanilla extract
  • 1/3 cup chocolate chips

Instruction

  • Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
  • In small bowl mix together the oats, cinnamon and baking soda; set aside.
  • In the bowl of an electric mixer, beat almond butter, coconut sugar, egg, almond milk and vanilla until smooth, about 2 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
  • Use cookie scoop to drop dough on prepared baking sheet, placing them 2 inches apart. If you want fat cookies, leave them as is. If you'd like your cookies a little bit flatter, then press the dough down with the palm of your hand.
  • Bake cookies for 9-10 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. 
  • Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Makes 18 cookies.