Yesterday, the baking pangs hit, and cookies were looking like the item of the day! They last long, are great anytime of day, healthy and small enough to eat a few a day and outright delicious. I mean, who doesn't like cookies and milk (or tea or coffee)? I certainly do! In fact, I just had one (and maybe a bit more...) of these cookies dunked in a cold glass of milk.
They're oat-y, crisp-y and slightly chew-y, chocolate-y, subtly almond-y and yumm-y! If you've been inspecting the pictures closely, you'll notice the chocolate chips are two different colors. It's because I ran out of dark chocolate chips and only had a new one of milk. The combo was delish! Any type of chocolate chips would work, and feel free to throw in some toasted, chopped nuts if you fancy!
2 1/2 cup oats
1/2 tsp baking soda
1/2 tsp baking powder
pinch of salt
2/3 cup raw sugar
1/4 cup coconut oil, solid
1/4 cup creamy almond butter
1/2 tsp vanilla extract
1/4 tsp almond extract
1/2 cup chocolate chips (milk, semi-sweet, dark or even white)
Preheat the oven to 175 C. Line a cookie sheet with baking paper and set aside.
Take the oats and grind them in a food processor until they resemble a fine flour.
In a medium bowl, stir together the oat flour, baking soda, baking powder, salt and sugar.
In a large bowl, beat the coconut oil and almond butter until creamy. Add in the egg and beat again. Finally add in the extracts and beat once more.
Pour the dry ingredients into the wet and stir until it forms a dough. Fold in the chocolate chips.
Shape dough into balls and flatten slightly with your hands before placing on the prepared baking sheet.
Bake cookies for 15-17 minutes or until golden brown and slightly crispy to the touch. If you like softer cookies, reduce baking time by 2-3 minutes. If you like extra crisp cookies, bake for an additional 2-3 minutes (but don't let them burn!).