Yes you can have it all, at least in cookie form. You’ll think I’m fibbing when I tell you these are gluten free, refined carbohydrate and refined sugar free but I promise I’m not. My 16 year old tells me these are the best cookies she’s ever eaten and believe me she’s knows what she’s talking about, she’s quite the connoisseur.
I do think the consistency of the cookies are contingent on the almond butter used and how long you chill the dough. I used Barney’s creamy and it worked beautifully, I would also suggest at least 30 minutes chilling time. Be warned that the dough tastes so delicious a certain amount is bound to disappear whilst chilling in the fridge, it seems my family members can’t be trusted around cookie dough. I also love that you need one bowl, one spoon and a baking tray to make these, no fancy equipment and minimal washing up.
My thanks to the beautiful Love Real Food Cookbook who’s cookie recipe was the inspiration for this, I’ve tinkered a little adding a dash of this and a little of that and this is my result. However, if you’re moved to add some chopped walnuts or pecans, raisins, cranberries, dried cherries, white chocolate chips etc, I think you should go right ahead. There’s hours of fun here. Try them with any combination your heart desires, I can’t imagine you’d be disappointed.
- 1½ cups coconut sugar
- ½ cup gluten free oats
- 2 eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 teaspoon cinnamon
- Approximately10 oz OR 1¼ cups creamy almond butter
- 1 cup chocolate chips
- Heat the oven to 350 F
- Line a large baking sheet with parchment paper.
- In a large bowl add the coconut sugar, oats, eggs, vanilla extract, salt and cinnamon and mix together until thoroughly combined.
- Add the almond butter mix thoroughly until smooth.
- Add the chocolate chips, mix to combine.
- Place in the fridge and allow to chill for AT LEAST 30 MINUTES.
- Remove from the fridge and scoop into small rounds using a teaspoon. Don't overcrowd the baking sheet, leave about 1-2 inches of space around each cookie. Cook in batches and leave the remainder of the dough in the fridge until ready to bake.
- Bake for approximately 12-14 minutes.
- Remove from the oven, allow to cool for 5 minutes then gently move the cookies to a cooling rack.