Almond Butter and Oatmeal Flourless Cookies

Almond Butter and Oatmeal Flourless Cookies

  • 1/2 cup raw natural almond butter
  • 1/3 cup pure maple syrup
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 eggs
  • 2 cups old-fashioned oats
  • 1 1/4 cups almond meal
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon coarse salt
  • 1/3 cup bittersweet chocolate chips
  • 1/2 cup raw almonds, chopped

Preheat the oven to 350.  In the bowl of your stand mixer fitted with the paddle attachment, beat the almond butter, maple syrup and coconut oil until smooth, about 2 minutes.  Scrape the bowl, add the extracts and the eggs, and beat for 2 more minutes.

In a bowl, combine the oats, almond meal, baking powder, cinnamon, nutmeg and salt.  Add to the mixing bowl, mixing on low until combined; stir in the chocolate chips and almonds.

Drop by rounded tablespoonfuls onto a baking sheet lined with a silpat or parchment paper.  Bake for 8 minutes, until slightly puffed and the edges are dry but the center is still a little gooey.  Cool cookies for 2 minutes on the baking sheet and then transfer to a wire rack to cool completely.  Baked cookies can be stored in the freezer for several months in an airtight container.

Yields about 2 - 2 1/2 dozen cookies

Recipe from Curly Girl Kitchen