cinnamon almond butter oatmeal chocolate chunk cookies
Alright, I know I called for a reset after this past weekend, but these cookies are ~wholesome~ so I’ll let the arrival of a sweet treat slide.
One baking conundrum I tend to encounter is always spelling conundrum wrong the first time – no but really, I can never figure that word out until two to three tries later…actually, the conundrum I speak of is translating butter to coconut oil. Most sources claim the ratio is 1-to-1, but I never find that true whenever I alter a recipe to be used one way or another. Oils are 100% fat, while butter is around 80%. Makes sense to me, then, that the translation wouldn’t be so perfectly wrought.
These delightful little jewels were an experiment in coconut oil. I obviously work with coconut oil pretty frequently, but usually in cakes or banana bread and the like. Cookies are a bit more fragile.
The first round of these were glossy, flat, and sticky. I also tried a flourless version and that was a shitshow and a half. Then, this final rendition was born, and it’s pretty damn close to perfection. Minimal ingredients, a bit less fat. They’re thick and hinted with just enough cinnamon to brighten the typical oatmeal cookie flavor, but not so much to dethrone the subtle sweetness and the heaps of dark chocolate poking from within the dough. I even brought a few along on our Colorado trip to sneak in a bite or two whenever my desire for chocolate crops up.
Oat-mg, cookies
These chewy oatmeal cookies start with a base of melted coconut oil, brown sugar, and almond butter. I recommend a no-stir variety (no stir is a misnomer, I think those should just say less stir because you ALWAYS have to stir almond butter).
Beat together those aforementioned ingredients. Whip in an egg and some vanilla extract to complete the liquid compadres. Then, in the same bowl, beat in flour, oats, baking soda, cinnamon, and salt, until just combined. Fold in the chocolate chunks. Dark chocolate is king, but semisweet is okay, too, if that’s what you have or prefer.
Roll 1 1/2 tablespoon-ish sized balls between your palms. They may be a bit oily, but that’s okay – the finished cookie will not be a melty disaster. Lay each ball on a parchment lined baking sheet with a couple inches space in between. Press slightly to flatten. Two big baking sheets should do the trick, depending on how many cookies you end up making. I got 16 beauties out of the dough, but you may get anywhere from 12-18 if you size them differently.
Bake the cookies 10-12 minutes until the edges are set but the center is still doughy. Cool the cookies on the baking sheet – they’ll continue to bake slightly this way. I like to sprinkle my cookies with a bit of flaky salt to finish, because salt + chocolate = swoon.
I’m a dunker, so I like to dip one of these guys in a hot mug of coffee as a treat. If you’re feeling a bit snazzier, melt some extra chocolate and drizzle overtop the finished cookies. Extra chocolate never hurt anyone.
To store, these keep very well for up to 5 days in a covered container. Weirdos like me who enjoy cold cookies can pop them in the fridge for up to a week, or the freezer for a month. Seriously, frozen cookies are underrated. I’m not quite sure what I like so much about them, but whenever mom made cookies when I was a kid, I’d plummet into a bag of frozen ones like no one’s business. Maybe they stand up better to dunking and that’s why my preference leans that direction.
Whatever the case there, I do hope your preferences lean towards these cookies. They’re worth your curiosity, and your attention.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
cinnamon almond butter oatmeal chocolate chunk cookies
Ingredients
- 1/2 cup coconut oil, melted
- 3/4 cup brown sugar
- 1/3 cup almond butter
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 1 cup all purpose flour
- 1 1/2 cups old fashioned oats
- 1 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup dark chocolate chunks or chips
- flaky sea salt, for sprinkling
Instructions
- Preheat oven to 350 degrees. Line two large baking sheets with parchment.
- In a bowl, whisk together the melted coconut oil, brown sugar, and almond butter. Beat in the egg and the vanilla. Add in the flour, oats, cinnamon, baking soda, and salt. Mix until just combined. Fold in the chocolate chunks.
- Roll 1 1/2 inch balls of dough and set on the baking sheet about 2 inches apart. Press slightly to flatten. Bake for 10-12 minutes until the edges are just set but the center is still soft. Sprinkle with flaky salt and let cool on the baking sheets.
