It’s a mouthful to say, and a mouthful to eat, but my latest cookie creation may just be my favorite yet.
Cookies will always have a soft (chewy, chocolate chip-y) spot in my heart. They were the first more-than-one-ingredient food I attempted in recovery, and so I’ll always imagine them as a delicious medallion of bravery, and a giant middle finger to ED.
These cookies pack quite a punch: delicious, packed with protein, and SO easy to make. So, without further ado:
Oatmeal Chocolate Chip Almond Butter Cookies
3/4 cup large rolled oats (if you have Celiac disease, make sure to get wheat free oats)
1 tsp baking soda
1/4 tsp sea salt
1 cup almond butter
1/2 cup coconut sugar
1/2 cup chocolate chips
In a large bowl, whisk your egg. Add almond butter and coconut sugar, and mix well. Fold oats, baking soda, and sea salt into your mix, and stir. When your mix is thoroughly combined, add chocolate chips. Chill the mixture for 30 minutes. Preheat your oven to 350 F, and line two baking sheets with parchment paper (this also makes the baking sheets MUCH easier to clean!) Form the dough into 1 1/2 inch balls and press down slightly – if you flatten them out TOO much, the edges get crispy. Bake for 8-9 minutes, transfer to cooling rack, and when they stop burning your fingers, they’re ready to eat!
Now, almond butter ain’t cheap. You can ABSOLUTELY substitute peanut butter. This actually makes the cookies into a complete protein, as legumes (peanuts) plus grains (oats) makes a complete protein. I used coconut sugar, because it’s a great low-glycemic sweetener (which means it won’t cause blood-sugar crashes, which can be hard on those of us battling depression, etc). If coconut sugar isn’t in your budget (or your geographical area), substitute brown sugar.
I’ve made these cookies a few times, with both almond butter and peanut butter, and each batch has been a hit! Let me know if you try the recipe, and what you’ve done to make them your own! Enjoy your medallions of bravery, everyone!