With a bag of almond meal still to use after last weekend's flourless almond torte, I came home from work one day inspired to bake hearty, chewy cookies full of oats and almonds.
The cookies are flourless, as well as being devoid of refined sugar, and are full of good-quality natural ingredients like raw almond butter, pure maple syrup, coconut oil, oats and almond meal, with plenty of spices and just enough bittersweet chocolate chips to get a little dark chocolate in each cookie.
The cookies baked up so soft and chewy, and days later, they are just as soft. We've been eating a cookie or two after dinner throughout the week, and I will probably put the rest in the freezer to keep them fresh since we don't finish a batch of cookies very quickly.
At first bite, you might think they're not sweet enough, with only a little pure maple syrup to sweeten the whole batch. But commercially prepared baked goods have conditioned us to think that food and sweets should taste sweeter than they really need to, and I find that the more I bake at home, the less I enjoy store bought sweets.
So without excess sugar, the flavors of the oats, almonds and spices are more singular, and these are cookies that I can feel good about enjoying.
Another aspect to enjoy about these naturally gluten-free cookies, is that the dough doesn't need to be refrigerated prior to baking. It's a thick and sticky dough, and dropped by spoonfuls onto a baking sheet after mixing, it baked up into beautifully chewy cookies.
And the raw cookie dough is pretty good right off the spoon.
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Almond Butter and Oatmeal Flourless Cookies
- 1/2 cup raw natural almond butter
- 1/3 cup pure maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 eggs
- 2 cups old-fashioned oats
- 1 1/4 cups almond meal
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 teaspoon coarse salt
- 1/3 cup bittersweet chocolate chips
- 1/2 cup raw almonds, chopped
Preheat the oven to 350. In the bowl of your stand mixer fitted with the paddle attachment, beat the almond butter, maple syrup and coconut oil until smooth, about 2 minutes. Scrape the bowl, add the extracts and the eggs, and beat for 2 more minutes.
In a bowl, combine the oats, almond meal, baking powder, cinnamon, nutmeg and salt. Add to the mixing bowl, mixing on low until combined; stir in the chocolate chips and almonds.
Drop by rounded tablespoonfuls onto a baking sheet lined with a silpat or parchment paper. Bake for 8 minutes, until slightly puffed and the edges are dry but the center is still a little gooey. Cool cookies for 2 minutes on the baking sheet and then transfer to a wire rack to cool completely. Baked cookies can be stored in the freezer for several months in an airtight container.
Yields about 2 - 2 1/2 dozen cookies
Recipe from Curly Girl Kitchen