Chewy Oatmeal Almond Butter Cookies

I woke up early this morning to get work done before the kids rose.

By early I mean 6 am. So not too early.

But the baby has been going through a growth spurt lately and sleeping like a log, which has spoiled me and made me lazy. Sometime I sleep in until 8:30. Eight thirty! Never could I have imagined. But he lets me.

Chewy Oatmeal Almond Butter Cookies | thegreenforks,com

So today I decided NO MORE LAZY! It’s time to be productive.

Well, wouldn’t you know it? I wasted away 45 minutes of my precious time tooling around on Ebay looking for a vintage manual citrus press. BAH. I’m my own worst enemy I swear.

But, now that I have finally set my self to work and am in the groove I want to talk to you about these cookies.

Chewy Oatmeal Almond Butter Cookies | thegreenforks,com

I made these cookies for our road trip to Belgium (never thought I’d be able to day that!) I figured that, even though they’re a cookie, they would make the perfect healthy snack. Plus they travel well.

Naturally sweetened and made straight from oats, these cookies get an extra boost of nutrition from almond butter and chia/flax seeds. They come out deliciously chewy with crunchy edges and moist center.

And have a touch of chocolate chips to entice the little ones and/or appease the guilty pleasure of adults, hehe. But if you wanted to you can omit them or add more dried fruit.

You could even use peanut butter instead of almond butter if you wanted to I suppose. But in that case you may not want the dried fruit… I don’t know. Does dried fruit go with peanut butter? You could always use more chocolate chips, hehe.

Chewy Oatmeal Almond Butter Cookies | thegreenforks.com

OKAY- here is the thing though. The first few pictures were taken of the cookies the first time I made them, using the Breakfast Cookie recipe from Dreena Burtons’ “Let Them Eat Vegan“. But since I plan on making a lot of recipes from her book and sharing them, I don’t want to completely just re-publish her book online. So, I decided when possible to just experiment with the recipe and make my own changes, creating an original recipe inspired from hers (and so it goes for many other recipes I will be sharing with you). The final recipe I am sharing with you will come out looking like the cookie pictured below. But in all honesty, I think they came out better. Not to toot my horn or anything… The original recipe used steel cut oats which was a pain, especially if you don’t have them. I think it is much easier to just grind up some regular oats in a food processor.

I made different dried fruit selections for each recipe, based on what I had available. The first was dried cranberry with orange zest and the second had chopped, dried apricots with lemon zest. Both included chocolate chips. Of course! Hands down dried cranberry and orange zest took the cake for me. I much prefer that combination.

Chewy Oatmeal Almond Butter Cookies | thegreenforks.com

Smart Substitutions:

  • Use an equal amount of xanthan gum to substitute the starch.
  • Use agave syrup instead of maple syrup

Chewy Oatmeal Almond Butter Cookies
Serves: 12
 
Ingredients
  • 2 tablespoons pure maple syrup
  • 2 tablespoons ground chia seed or flax meal
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons brown rice syrup
  • 2 tablespoons almond butter
  • 2 tablespoons canola oil
  • 1 teaspoon orange or lemon zest, optional
  • 1 cup oat flour
  • 1 teaspoon starch
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
  • ¼ cup chopped dried fruit (raisins, dates, apricots, cherries, cranberries, etc.)
  • 2 tablespoons non-dairy chocolate chips (or more dried fruit)
Instructions
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a mixer fitted with the paddle attachment, combine the maple syrup, chia or flax seed, vanilla, brown rice syrup, almond butter, oil, and zest, if using. Blend for a minute or two until well mixed.
  3. In a separate bowl, combine the dry ingredients, sifting in the baking soda, and stirring in the fruit and chocolate chips until well incorporated.
  4. Add the dry mixture to the wet mixture. Churn with the mixer for a minute or so, until the mixture has come together.
  5. Using a cookie scoop, transfer rounded tablespoon-sized mounds onto baking sheet. Bake for 11 to 12 minutes.
  6. Remove from oven and let cool a minute or two on baking pan and then using a metal spatula, transfer to a cooling rack. Allow them to cool completely to firm up.
Notes
Spice things up with some cinnamon and/or a pinch of nutmeg if you'd like!

 

 

2 Responses to “Chewy Oatmeal Almond Butter Cookies”

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  • Food to Fitness August 30, 2013, 10:42 am

    These look delicious. Thanks for the recipe!

  • Amy December 6, 2013, 10:53 am

    Looks great