After a few adaptations and some serious taste testing with friends, I’m pretty sure this is the perfect healthy, gluten free cookie.
Oat flour is such a wonderful substitute for wheat flour, so you won’t miss it at all. These guys have received the seal of approval from gluten and non-gluten eaters alike.
I’ve made them 3 times in the past two weeks for one of my dearest friends who happens to be gluten intolerant. As soon as we’ve demolished every single cookie, it’s only right that I go back to the kitchen and whip up another batch. They’re really that good.
Wonderful at any time of the day, you can crumble some onto yogurt or into almond milk for breakfast or enjoy as a little snack or dessert.
They are busting open with hearty oats, healthy fats from nuts, and a little bit of chocolate to keep us all happy. I hope you enjoy:)
Almond butter trail mix cookies
recipe inspired by OhLadycakes
1/2 cup almond butter
2 Tablespoons coconut oil, melted
6 Tablespoons honey (agave or maple syrup would also work)
1/3 cup almond milk
1/2 teaspoon vanilla extract
1 1/4 cups oat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup oats
2 Tablespoons cacao nibs
1/2 cup nuts (pecans, walnuts, hazelnuts, etc.)
1/4 cup dried cranberries/cherries
1/4 cup chopped dark chocolate
In a large bowl, whisk together the almond butter, coconut oil, honey, and almond milk. Once combined, add the oat flour, baking soda, and salt until a thick dough forms. Now, add in your extras – oats, cocoa nibs, nuts, dried fruit, and chopped dark chocolate – and mix until evenly distributed. Wrap the bowl with plastic wrap and refrigerate your dough for at least an hour.
Drop the dough onto a cookie sheet lined with parchment paper and bake at 325F for 15-18 minutes. I usually yield about 12 cookies. Once they are lightly browned but still a little soft on the inside, remove from the oven and transfer to a wire rack to cool. Store cookies in an airtight container. They keep even longer in the fridge!