These yummy little guys happened on our “snow day” last week. Call me crazy but I love cold and snowy days. We have one more ski trip out west with my Dad this year and I’m so ready for it. Here in the midwest where we live, I feel like we’ve been cheated out of a winter this year. So as much as people are feeling ready for spring, I relished in the snow before it quickly melted off a few days later with the mild weather that came.
Perhaps one of the many reasons I like snow days is because it’s a perfect excuse to bake cookies? Because I could (and often do) bake and eat cookies every week. In an attempt to be healthier in my cookie habit, these ones are made with oats and almond butter. I also used coconut sugar, which is supposedly better for you than regular sugar. I go back and forth on how I feel about sugar substitutes. I’ve read plenty of the research and reasoning behind why they’re better and it often makes sense. Yet at the same time, sugar is sugar, and overall it’s not something we should be putting in our bodies. But everything in moderation, right? Although I’m not sure weekly cookies could be considered moderation, hence why I try to improvise and make the recipes healthier. 😛 For being a “healtheir” cookie, these actually are pretty fabulous. My success is easily gauged by my husband’s opinion when it comes to healthy food, and he really liked these. So I’d call them a success!
- 2/3 cup gluten-free rolled oats
- 1 teaspoon baking soda
- 3/4 teaspoon salt (1/2 teaspoon if almond butter contains added salt)
- 1 teaspoon cinnamon
- 1 cup almond butter
- 2/3 cup coconut sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2/3 cup chocolate chips
- Preheat the oven to 350F and line a couple baking sheets with parchment paper.
- In a medium bowl, combine the oats, baking soda, salt and cinnamon.
- In a separate bowl, beat the almond butter, coconut sugar, eggs, and vanilla until smooth.
- Slowly add the oat mixture and mix until combined. Then stir in the chocolate chips. The dough will be sticky!
- Scoop rounds of dough onto the prepared cookie sheets. Bake for 9-11 minutes. Transfer to a wire rack to cool completely.