Almond butter-oatmeal cookies
1 jar (16 ounces) honey almond butter (please see cook notes below)
½ cup dark brown sugar, NOT packed, but loose
2 eggs + 1 egg yolk
1 ts pure vanilla extract
3 dashes of cinnamon
1 ½ TB molasses
¾ ts baking soda
¾ ts sea salt
1 cup rolled oats (not instant)
I used one whole jar (16 ounces) of honey almond butter. If you use maple flavored, you might want to cut down the sugar amount by 1-2 TB.
I know the maple flavored almond butters are sweeter. If you use an almond butter that has no sugar in it, you might want to add in more sugar;
make sure to taste-test before baking.
I would definitely add some raisins the next time I make these.
In a large mixing bowl, mix the almond butter, dark brown sugar, the eggs and egg yolk well.
Then add in the vanilla extract, dashes of cinnamon, molasses and mix again.
Sprinkle on the baking soda, salt and rolled oats.
Cover bowl and place in fridge for 20 minutes to firm up.
When ready to bake, preheat oven to 350 degrees.
Using a medium cookie scoop, scoop out dough onto parchment lined baking sheets about an inch apart.
You can try using your hands to roll dough balls, but dough is very sticky and wet.
DO NOT press down on the dough balls, do not flatten; leave as balls.
The cookies spread a bit during baking.
Bake cookies for 10- 14 minutes. For gooey cookies 10-11 minute mark.
It’s hard to know when the cookies are done, they stay soft and puffy while baking (firm up after cooling )
I looked for almost-crisp, light golden brown edges.
After you remove from oven, let them sit on the cookie sheet for at least 15-20 minutes or longer if you can.
If you try and take them off the sheet right out of the oven they will break apart; very delicate after baking.
They don’t keep too fresh that long, maybe 3 days at best?
Made about 21-23 cookies