These cookies were originally called “Flourless Almond Butter Chocolate Chip Oatmeal Cookies.” If that’s not a mouthful of a name, I don’t know what is… But doesn’t it sound great? Flourless immediately conveys a soft, melt in your mouth fudgy texture. Almond butter is the grown-up, classy version of peanut butter. Once you add chocolate chips, oats, and a touch of coconut (omitted from the already long name), you can stop searching for the perfect cookie to start the day. Or as a mid-morning snack…
The recipe comes from Zainab’s blog, Blahnik Baker. Zainab is a food blogger who is working hard to finish her PhD in neuroscience. I remember those days (the PhD days, not the neuroscience); they are bittersweet like the best piece of chocolate. Part of you is thrilled by the vision of the finish line approaching, but getting there is never easy. Always harder than you anticipate. I don’t know a single PhD candidate who at the time of the defense said “I started writing my thesis early enough, it all went smoothly”. Nope, never. But, one way or another, we all seem to get there, and at some point forget the pain, enjoy the thrill.
FAB CHOCOLATE CHIP COOKIES
(from Blahnik Baker)
⅔ cup old-fashioned rolled
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon cinnamon
⅓ cup coconut flakes
1 cup almond butter (I used coconut almond butter)
⅔ cup dark brown sugar
2 large eggs
2 teaspoons vanilla extract
⅔ cup dark chocolate chips
Heat oven to 350 degrees F. Line two baking sheets with wax paper.
In a medium bowl, whisk together the oats, baking soda, salt, cinnamon and coconut flakes
In another medium bowl, using a hand mixer or stand mixer, mix the almond butter and sugar until smooth. Add in the eggs, one at a time, and mix until combined. Beat in the vanilla extract.
Reduce speed to low and add in the dry ingredients. Mix until just combined (do not over mix). Using a rubber spatula, fold in the chocolate chips by hand.
Using a medium cookie scoop, scoop 2 tablespoon rounds of dough onto the prepared sheets.
Bake cookies for 9-11 minutes. Let cookies cool on sheet for 2 minutes. Transfer cookies to a cooling rack and let cool completely.
to print the recipe, click here
I did not grow up eating cookies, they were not part of my family tradition. However, since moving to the US, I developed intense fondness for cookies with rolled oats. A common American practice is to dunk cookies in milk, but I find that hard to watch. It actually makes me a little queasy, much to the amusement of one of my stepsons, who loved to tease me about it. But, the truth is that even with my anti-American stance on the dunking of a cookie, I suppose that this one would be perfect for such objectionable act.
We loved these cookies! If you don’t have coconut almond butter, use the plain type, but don’t omit the coconut flakes, they contribute a nice texture and that tropical flavor that makes these babies special and unique.
Zainab, thanks for the recipe, and good luck in this final stretch of your research, have a batch of cookies nearby, they do give a lot of energy and will make writing a tad easier. Wishful thinking?
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