This month, the Recipe Redux challenged us to reflect on a piece of treasured cookware, passed down to us from the kitchens of our favorite relatives. Considering my hand-me-down cookware is limited, this decision was a no-brainer: my treasured wooden spoon, passed down to me from my dear Momma. Make no mistake, this wooden spoon got around back in the day and had its hand in a host of recipes, but one recipe stands out from my childhood as my favorite to help make: cookies!
I have fond memories of sitting on the kitchen counter of my house (and my aunt’s house!), hand gripped tightly around the wooden spoon using my 6-year-old brute strength to stir the chocolate chip chewy goodness, sneaking morsels of cookie dough when no one was looking. In honor of my chocolate chip cookie childhood memories, I decided to healthify my usual go-to cookie recipe. This version is flourless, dairy-free and gluten-free.
Dark Chocolate Almond Oatmeal Cookies with Sea Salt
- 1/3c coconut oil, melted
- 3/4c maple syrup
- 2 eggs
- 1c almond butter, unsalted, creamy
- 2tsp vanilla
- 3c rolled oats (gluten-free)
- 1/2tsp cinnamon
- 1/2tsp baking soda
- 1 cup chopped dark chocolate (dairy-free)
- Maldon sea salt (or any course sea salt)
- Preheat the oven to 350 degrees. Line baking sheet with parchment paper.
- In a medium bowl, mix together coconut oil, maple syrup, eggs, almond butter, and vanilla. In a separate large bowl, mix together the rolled oats, cinnamon, baking soda, and dark chocolate. Combine wet ingredients with dry in the large bowl and stir to combine.
- Drop 1/4c of dough onto the sheet and sprinkle with a few sea salt flakes. Repeat with remaining dough, separating by at least a couple inches on the sheet. Bake for 12 minutes or until golden brown.
Check out these recipes below for more chocolate inspired goodies:
Dark Chocolate Raspberry Hemp Truffles
Dark Chocolate Pumpkin Almond Butter Cups
Vegan Peanut Butter Chocolate Chunk Oatmeal Cookies