I don’t consider myself a huge baker, but these past few months have been a different story. I’m not sure what it is, but come Sunday evening I’m yearning for the scent of homemade chocolate chip cookies to come wafting from the kitchen.
That said, I’ve been trying to cut down on my refined sugar intake over the past year or so. I have a HUGE sweet tooth. I used to have cookies and a pint or two of Ben & Jerry’s on deck at all times. Nowadays, I opt for lighter ice creams (Halo Top represent) and homemade cookies with ingredients I know.
These cookies I find to be a good “balanced” option… I wouldn’t call them “healthy” per se, but they’re much better than your average box of store-bought cookies like Chips Ahoy or Oreos, and satisfy my sweet-tooth cravings. They’re also gluten-free and refined sugar-free.
- 1 cup almond butter (I prefer homemade almond butter, which you can learn to make here)
- 1 1/2 cups oatmeal
- 1/2 cup brown sugar or coconut sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped dark chocolate (I love Trader Joe’s ‘The Chocolate Lover’s Dark Chocolate Bar‘ that’s 85% cacao)
- 1/3 cup shredded coconut
- 1/3 cup chopped walnuts
- Preheat oven to 350 degrees. Spray baking sheet with oil/butter.
- In a large bowl, mix together the sugar, vanilla, almond butter, and eggs, until ingredients well mixed to a smooth consistency.
- In a small bowl, mix together the oatmeal, baking soda, and salt. Add contents of small bowl into large bowl.
- Once mixed, fold in the chocolate chips and optional ingredients.
- Form the dough into tablespoon-size dough balls and place on the baking sheet about 3 inches apart.
- Bake for 10-12 minutes, or until golden brown around edges.
- Sprinkle with a dash of sea salt if desired.
- Cool and enjoy!