cinnamon almond butter oatmeal chocolate chunk cookies
Wholesome, simple sweets when that nuisance tooth demands its sugar.
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.
Notes
*To store: Cookies keep well at room temperature, sealed, for up to 5 days, or in the fridge for up to a week.
*Almond butter: I used a no stir variety of almond butter (even though that's a fuckin lie and you still have to stir it) and found the texture better than a very runny brand. This is what I bought.