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.
ENJOY!
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?
😉
ONE YEAR AGO: Pumpkin-Chipotle and Kale Pizza
TWO YEARS AGO: Enchiladas Suizas a la Marcela Valladolid
THREE YEARS AGO: The Little Apple
FOUR YEARS AGO: Majestic Sedona
FIVE YEARS AGO: Watermelon-induced Daze
Bewitching Kitchen 
Hi Sally,
I was wondering what brand of coconut almond butter you use?
I am find of coconut and like the notion of using coconut almond butter. Did not even know it existed–shame on me!
Coconut flakes–are these the wider, unsweetened kind?
One final question…are these crispy or soft?
Always enjoy reading your posts. You are part of my cooking family in my heart.
Cheers,
Anne
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How about “fond” of coconut! Apparently Siri is not a fan. She keeps changing the word to “find”. Or maybe that makes her a super fan who is eager to begin a coconut search. Mysteries of cyber space. Get me to the kitchen where only the baker’s percentage is confusing.
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Funny, this reply of yours ended up on my spam folder! Not sure why… anyway, I retrieve it today. As to Siri, I have way too many disagreements with her. I had to end our relationship. She dislikes my accent. (sigh)
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Thanks for the sweet comment! The almond butter was MaraNatha brand, and the flakes were unsweetened…
they are soft cookies, not crispy – they get a little less soft next day, but not to the point of being crispy – delicious!
Nice to know you are enjoying the bewitching! 😉
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I love these! Let’s just call them Blahniks. These are definitely grownup cookies and I could eat two of them right now.
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Indeed, perfect name – I might have to edit this post after your comment! 😉
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Looks nice. Nunca (mesmo!) fiz cookie na vida. Ja deve estar na hora de tentar um ne? Quem sabe é esse?
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Bom, eu acho que esses seriam uma otima iniciacao cookieologica pra voce! 😉 Ou se preferir algo mais tradicional, vai com um choc chip cookie na primeira vez e depois abra seus horizontes com esse aqui – mas, francamente cookie com aveia e’ bom demais!
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I have a complete aversion to coconut. Would these hold together without it? Any thoughts about an alternative?
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I think you could omit the coconut without problems – maybe add just a tad more oats? But I think they would hold without it. Worth a try!
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I love the ingredients – sounds delicious, but healthy too…
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It is a big list of ingredients, but you know… they work very well together! team work at its best!
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I bake rarely, cookies even MORE rarely, but if I did I’d want your giant cookies especially warm out of the oven with a big glass of cold milk.
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You will dunk them, isn’t that true? Tell me, I can take it, I am a strong woman, and ready to forgive you ANYTHING!
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I’m really not a dunker, except in the case of biscotti, where you have to. Just shove cookie in mouth, chew, swallow, big glug of milk and repeat.
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Never wrote a dissertation, but I did write a master’s thesis. I had to rent a hotel room with one of my fellow students a couple of times to get my butt in gear. I also wrote the first draft of my methodology section while waiting for a delayed (10 hour) plane. These cookies sound fab!
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Funny that you mentioned the methodology section – I sound like a broken record to our students, I am sure, because when they join the program I always say, “start writing your methods section NOW”. I don’t care how many years away from the end you are, the methods you can write anytime and they will be a huge component of your thesis. Not a single student has followed my advice so far, but I keep giving it. For free. See how kind I am? 😉
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You give and you give, and you give some more!!
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and let’s not forget I give cookies too! You see? You see?
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Reblogged this on Chef Ceaser.
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Thanks for the reblog…
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We are submitting a paper next week and I definitely have this feeling of – WHY DIDN’T I START WRITING THIS SOONER. It’s been a whirlwind. Anyways, I love Zainab and talking to her about our mutual PhD struggles. Plus her sweets are always AMAZING. These cookies are no exception!
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My sympathies. I’ve been working on experiments for a paper (it will be a huge one by the time we are done), for more than 3 years. I told myself the end of this summer will be the end of this article – because it is just killing me. There seems to be always some more to do, some little detail that needs to be investigated, and… well, you know how it goes. Plus, anything we decide to add needs to be done for the wild type strain plus seven mutants… so the work is multiplied by seven, magic number – it is a marathon of sorts.
good luck on your article, and may the referees be good. We often get some who seem to be totally clueless, those are the worst to deal with….
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I have never dunked a cookie in milk. I feel the same way about that as pouring it over pie. Won’t happen. I love rolled oat cookies. Easily some of my favorites. (I’ll just have to leave the chocolate out of a few.) And yes, I remember the PhD process, from the witness end. It is never easy, but certainly a thrill!
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FUnny, whenever I post anything with chocolate I think about you, and tell myself… “she’s not going to like this one” ;-0 )))))
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Oh my gosh!! I love these cookies and kinda ashamed to say I make them like once every two weeks lol! Thank you for trying the recipe and of course the lovely words. I am supposed to be ‘writing’ right now but just can’t get started with the experiments and figures I’m finishing. Why is this PhD so hard?? I keep saying the end is near but geez…it’s so long!! But as you say, not much to do but keep powering through. With cookies 🙂
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You will get there…. I wanted to post a photo of me writing by PhD thesis but could not find it – it is black and white, if I remember correctly, a friend took it in the lab and I was in such a daze I did not even notice. In those days, I used to smoke so I had my head down, writing furiously (with a pen, not a computer), and the other hand had a cigarette up in the air…. It summarized well what was going through.
never fun, my dear, never fun, but…. it passes
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Oh, these look good. Too bad I cannot make cookies to save my life…
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Cookies for you, cakes for me…. can we form a series “The Odd Couple in the Kitchen?” 😉
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These look fabulous. I love almond butter in cookies. And I am in your camp when it comes to milk-dunking.
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