Chocolate Oatmeal Cookies (gluten-free!)
I’m finalllly starting to get the hang of this baking thing, but don’t quote me on that; my real love still remains with no-bake desserts. However, these chewy perfect cookies are SO simple that it’s hard to mess them up! With only a handful of ingredients, you’d never even know there’s zero flour at all. Like, not even a gluten-free, flour alternative. Nada!
I personally love a thin cookie, crispy on the edges, but chewy in the center. And these chocolate oatmeal cookies just hit the mark on both fronts. Enjoy!
Ingredients
- ½ cup almond butter (or any nut butter)
- ½ cup coconut sugar
- ¼ cup rolled oats
- 1 egg
- 1 tsp vanilla
- ¼ tsp baking soda
- ⅛ tsp salt
- for topping: chocolate bar or chips + flakey salt
Instructions
- Heat oven to 350. Mix together almond butter, egg + vanilla. Add in the coconut sugar, oats, baking soda + salt. Stir to combine.
- Line a baking sheet with parchment paper or foil (this will help prevent burning).
- Scoop about 1-2 tbsp for each cookie and flatten just a little bit (these will spread so space out). Place a couple chocolate chips or chunk of a chocolate bar right on top. Sprinkle with flakey sea salt.
- Cook for 8-11 minutes. Watch closely as it’s easy to overcook these! Take out once they’re just slightly golden on the edges. Let rest completely before picking up as they'll firm up quickly (5 minutes or so).
- These are best right out of the oven, but will last up to 3 days in an airtight container at room temp. Feel free to also store in the fridge or freezer for longer!
