Oh gosh these cookies. I have found my Hallelujah cookie recipe – the one that I will use forever and ever to make cookies with. I haven’t had sweets in over a month, and these cookies just hit that sweet spot without being overly sweet. They have all the goodness that you love in traditional oatmeal cookies, along with the wonderful mini-chips that get into each glorious bite. And I never use almond butter, but I had a random container in the cupboard that was going to expire, so yep, almond butter cookies. You can for sure bet that I will be remaking this recipe with different nut or seed butters. Yum! I hope you get to enjoy these vegan and gluten-free Oatmeal Almond Chocolate Chip Cookies.
I don’t know about you, but baking gluten-free is rough. Like I have tried (not this recipe, a donut one) a gluten-free recipe four different times, with different flours each time, with absolutely gross success. Meaning they were awful and not even worth mentioning. So bad they went in the trash after coming out of the oven. And let me tell you – gluten-free baking is not cheap. But I can usually get oatmeal cookies to bake up right. This time I decided to try out almond meal instead of flour, and used my random jar of Justin’s almond butter which I had gotten at Ross or Marshalls a few months ago – yes, it is cheaper to buy it there than a normal grocery store! I probably didn’t need the extra maple syrup since I had the coconut sugar but whenever I use maple syrup only it doesn’t turn out right …. maybe I’m not meant to be a gluten-free / vegan / clean-eating baker …. but I keep trying! And you should too. You can never be too old to learn a new skill, and usually my baking fails are good enough to eat, just not post 🙂
Start by mixing the dry ingredients in a bowl and setting aside. Mix up the flax egg then dump in a smaller bowl with the rest of the wet ingredients. You have to make sure the coconut oil is only soft, not fully melted. Whenever I use the oil fully melted, things are usually too runny; if your oil is solid just put the jar on the stove while it’s heating up, and if it’s liquid measure out what you need and place in the fridge while getting everything ready and it should be fine. It does not take long for coconut oil to firm up or melt down. Pour the mixed wet ingredients into the dry and combine then dump in the chips and mix. Use a small spoon to measure out the batter onto parchment lined baking sheets. Bake at 350 degrees for 13-15 minutes. * Important * let the cookies sit on the baking sheets about 5 minutes, then carefully use a spatula to transfer them to cooling racks. The cookies are very soft and will tear (not a bad thing, just a little gooey) so they need to harden up on the cooling rack. Let harden up a little, or just eat them hot and gooey – your choice 🙂 Enjoy!
Oatmeal Almond Chocolate Chip Cookies, 29 cookies
1 C Oats
3/4 C Almond Meal
3/4 Tsp Baking Soda
3/4 Tsp Baking Powder
2 Tsp Cinnamon
1/2 C Coconut Sugar
2 Flax Eggs, 2 Tbsp Flax Meal/6 Tbsp Hot Water
1 C Almond Butter
1/4 C 100% Pure Maple Syrup
2 Tsp Almond Extract
1/4 C Coconut Oil, soft but not melted
1 C Enjoy Life Mini Chocolate Chips
1. Set oven to 350 degrees. Line baking sheets with parchment paper.
2. Mix oats, almond meal, baking soda and powder, cinnamon, and coconut sugar in a medium-size bowl.
3. In a small cup mix the flax meal and hot water and set aside.
4. In a smaller bowl dump the almond butter, maple syrup, extract, and soft coconut oil. Add the flax goo and mix well.
5. Pour wet ingredients into dry and combine.
6. Dump in chips and mix until just combined.
7. Use a small spoon to portion out cookies onto baking sheets.
8. Bake 13-15 minutes then take out and let sit for at least 5 minutes.
9. Carefully use a spatula to move cookies onto a cooling rack.
10. Let cool and harden, then enjoy!