This is seriously one of the best healthy cookies I have ever made! It is soft and goey on the inside and crunchy on the outside. You HAVE to try them. Plus they are very easy to make, you mix all of the ingredients in one bowl, shape them and bake them for about 10 minutes. The only thing that I changed is that I reduced the amount of sugar just because I try to educate my taste buds to not like things to sweet, and they came out in my opinion perfect!
1 teaspoon vanilla extract or paste
1/2 cup unsalted creamy almond butter (well stirred)
1/4 cup almond flour
1/4 teaspoon fine-grain sea salt
1/4 cup coconut sugar
1/2 teaspoon baking soda
1/4 cup chopped walnuts
1/4 cup rolled oats
1/4 cup dark chocolate chips or chopped dark chocolate
Maldon or flaky sea salt, to sprinkle (optional)
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, beat together with a large spoon the egg, vanilla, and almond butter until combined. Stir in the almond flour, salt, coconut sugar, and baking soda until smooth. Stir in the walnuts, oats, and chocolate chips, working the dough a bit to get everything distributed evenly (the dough will be thick – that’s okay)
- Scoop the dough into rounded teaspoonfuls and drop them onto the prepared baking sheet. Sprinkle with Maldon salt, if using. Bake for 10 to 15 minutes, until edges turn golden brown.
- Remove the cookies from the oven and let them cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. While the texture of these is best on the first day (I like to eat small batches and eat them fresh), they’ll keep uncovered at room temperature for 2 to 3 days.
Recipe originally from: