The Foodie Dietitian Blog

Dark Chocolate Almond Oatmeal Cookies with Sea Salt

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

Yield: About 24 cookies


  • 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)


  1. Preheat the oven to 350 degrees. Line baking sheet with parchment paper.
  2. 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.
  3. 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.

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Click on the link below to see what the other Recipe Reduxers are creating with their own treasured cookware.


  1. Thanks for the speedy reply!. I also realized that I had whole wheat (rather bigger) oats so that could’ve been it too, but they still turned out flavorful anyway! :D

  2. These look delicious! My mom and I just made some, however, it took some time than what you have mentioned (12 mins). We replaced almond butter for peanut butter and dark choc chips for raisins since we did not have them on hand. Does that have anything to do with it? =/

    • Hi Vivi! It’s definitely possible. Or, it might have more to do with the differences between our ovens. Baking time usually varies by oven so I always suggest to bake until golden brown and crispy, even if that takes longer than the suggested baking time. Hope they were still tasty!

  3. I am going to make these tonight – have all the ingredients :)

  4. These look insanely delicious… pinning right now!

  5. Yum! These look so good. I love the salty and sweet combo. I can imagine this spoon would have been huge in a 6 year olds hands – love it!

  6. Is that a baby food jar I see for the milk glass? Love it!

  7. Kara, these look amazing!!! And so decadent. Definitely will try. And nice photog skills :)

  8. Yum, yum, yum. These look so good. Pass the milk!!

  9. These cookies look amazing!!! Can’t wait to try :)

  10. These look amazing. I must try them! Thankfully I have all the ingredients on hand!

  11. Aunt Joanne

    Hey Kara – I well remember you stirring that heavy cookie dough – as early as age 4 on MY counter. :)
    I love your recipe re-do. Can’t wait to try it out. As soon as my crushed fingers heal :(. Wish you were in town to make me some. Lol :)
    Lots of love and sweet memories of warm chocolate chips with cold milk :)

  12. Love Almond Butter cookies! Yum

  13. These look amazing! I love the story about mixing cookies. Way to healthify a recipe and still have me drooling!

  14. Kara these pictures are GORGEOUS. The styling is spot on.

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