Hi, it’s me back with another cookie recipe. I go through these phases of making the same recipe over and over again - giving it to friends, getting feedback, and in some ways, I suppose it’s a source of therapy for me. It’s one of the ways I continue to learn, stay curious, and challenge myself to adapt.

Now, for what you actually came here for.

These things are bommmmmb and so easy - great room temp or warm. Feel free to leave the maple syrup and cinnamon out, but they’re extremely almond buttery without some sweetness and spice! Enjoy, my loves.

INGREDIENTS:

1 cup almond butter
2/3 cup coconut sugar
1 teaspoon vanilla extract
1 teaspoon maple syrup
Pinch of cinnamon
2 egg replacers [I use Bob’s Red Mill]
3/4 cup GF rolled oats
1/2 teaspoon baking soda
Pinch of salt
2/3 cup chocolate chips (or however many you’d like!)

DIRECTIONS:

Preheat the oven to 350.

Light a candle, pour a glass, and play some Bennett Coast.
Mix your egg replacers, set aside.
Grab a large bowl and mix the almond butter, coconut sugar, vanilla, and maple syrup. Once your eggs are ready, add those in. Mix with a spoon.
Add in your oats, cinnamon, salt, baking soda. Mix.
Add in your choc chips and fold.
Get out your parchment paper and baking sheet.
Roll these into balls, you can do about the size of your spoon [3 should be able to fit per row].
Pop these babies into the oven for 10-12 minutes. The coconut sugar and almond butter will make them a bit brown, so I would just check on them around 10 minutes to see if any of the sides are getting crispy.
Easy as that! You can also reserve the remaining dough in the fridge in a sealed container, or make power balls out of them that don’t even need to be baked. They’re just as delicious!