I was looking for a gluten-free dessert to make for the 4th–looking for something somewhat simple and something that I didn’t need to go get ingredients for–and I stumbled upon this recipe from The Baker Mama. And boy am I glad, I did! Because the cookies are just SO GOOD!!
I wound up making my own variation due to ingredient circumstances and (complete honesty here…) a failure on my part to read the directions closely. But they still came out chewy and delicious. So I’ll post my variation here, and you have the link to the original above if that one seems more your style.
- 1/2 cup (1 stick) of unsalted butter
- 1 cup of creamy almond butter
- 1/2 cup of coconut sugar
- 1/2 cup of brown sugar
- 2 large eggs
- 1 tsp vanilla
- 3 cups old fashioned gluten free oat (I used Bob’s Red Mill)
- 1.5 tsp baking soda
- 1 cup (plus ) dark chocolate chips
- Preheat oven to 350 degrees.
- Melt butter in a large microwaveable bowl (till mostly liquid–but not boiling)
- Add almond butter and whisk these ingredients together until smooth.
- Add eggs and vanilla, and continue to whisk until blended.
- Add coconut sugar, brown sugar, oats, and baking soda. Mix with wooden spoon.
- Stir in chocolate chips.
- Lightly grease baking sheets, drop heaping teaspoon sized portions of dough onto baking sheets, and bake for 10-12 minutes. The cookies will expand so give them some room to do so.
- Let cookies cool before moving as they will break apart if moved while still warm.
- Eat and enjoy!