Cinnamon Almond Butter + Coconut Oil Chocolate Chip Cookies


Toasty Treats

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


  1. Preheat oven to 350 degrees F.
  2. Melt coconut oil and almond butter together on stove, then remove from heat and add vanilla and maple syrup.
  3. Mix oat flour, oats, cinnamon, baking soda, and salt together in a bowl, then add wet ingredients.
  4. Fold in chocolate chips, and chill dough in refrigerator for at least 15 minutes, best overnight.
  5. Bake for about 10 minutes, or until lightly browned on top.

Want more recipe ideas? Check out my Pinterest and Instagram!