Cinnamon Almond Butter + Coconut Oil Chocolate Chip Cookies
Though these are still a little high in sugar, they're a definite improvement over conventional cookies!
Love cookies? You're in good company. I have dessert in some form every day. Usually it's just 85% dark chocolate or my homemade chocolate, but when I can stop being lazy and get myself to be productive, I love to bake! Cookies, granola, banana bread, you name it!
However, as I'm trying to eat whole foods and live a balanced life, I've made my own recipes that focus on healthy fiber-and-protein-filled ingredients, and try to keep them all low in sugar.
These cookies use coconut oil and almond butter in place of canola or other oils, and only have a few tablespoons of maple syrup in the entire batch. Not bad! And of course, a little twist of cinnamon on top!
Makes about a dozen
- 1/4 C coconut oil
- 1/2 C almond butter
- 1/4 C maple syrup
- 1 tsp vanilla
- 1 1/2 C oats, ground into flour
- 1/2 C oats
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- dash salt
- 1/3 C dark chocolate chips
- Preheat oven to 350 degrees F.
- Melt coconut oil and almond butter together on stove, then remove from heat and add vanilla and maple syrup.
- Mix oat flour, oats, cinnamon, baking soda, and salt together in a bowl, then add wet ingredients.
- Fold in chocolate chips, and chill dough in refrigerator for at least 15 minutes, best overnight.
- Bake for about 10 minutes, or until lightly browned on top.