Got a cookie craving?? TRY THESE OUT. They are a huge hit fresh, warm, and gooey out of the oven. Also, delicious from cold storage in the fridge! I made these gluten-free. However, if you do not need to use gluten free oats/flour you can substitute for regular oats/oat flour/all purpose flour.
BUT!!! Do NOT substitute out the almond butter. The almond butter MAKES IT!
Another tip, don’t cheap out on the dark chocolate. Choose a good quality dark chocolate bar (at least 55% cacao) because these cookies will be drooling with dark chocolate when they’re done!
- ½ cup natural smooth almond butter
- ¼ cup + 3.5 tbsp pure maple syrup
- 1 teaspoon vanilla extract
- 3 tbsp unrefined Nutiva coconut oil, melted to liquid form (allow to cool before using)
- ½ cup gluten-free quick cooking rolled oats
- ¼ cup + 2 tbsp gluten-free oat flour (**TIP at bottom of post**)
- ¼ cup tapioca starch (Bob’s Red Mill)
- ¼ cup gluten-free all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground sea salt
- 100g (1 bar) Camino 55% dark chocolate, chopped into pieces/chunks (or dark chocolate bar of choice)
- Preheat the oven to 350F
- In a large mixing bowl, combine wet ingredients one at a time with mixing. Stir until completely combined.
- Begin to stir in the dry ingredients to the same mixing bowl one at a time until thoroughly combined.
- Chop up your chocolate bar into chunks. Fold into the mixture.
- Line a baking sheet with parchment paper.
- Form your cookies into desired size (small or large). Note! They will spread out a lot while cooking! See below photo of the original tiny size I made mine.
- Bake for 8-10 minutes on 350F (or until the edges are browning).
- Remove from the oven. Allow to cool for 5 minutes.
UMMMM helloooo yum… look at the centre of how this cookie turned out… *drool*
**Tip: Make your own oat flour by blending oats in your vitamix, blender, bullet, etc.*