One autumn evening, I was craving sweet, salty, cinnamon-y chocolate chip oatmeal cookies. Feeling playful and creative, I threw a bunch of “clean” ingredients together and popped them in the oven, hoping they’d taste okay and be satisfying enough for a cookie craving.
I had no idea what kind of addiction I was getting myself into. These little cookies are so light, crumbly, and have just the right amount of sweetness. They remind me a lot of the cookies my friend’s mom used to make, which are THE best cookies in the whole world. I can safely say these are THE best "clean" cookies in the whole world. The secret is sliced almonds and coconut oil, which make them super flaky and light.
You can add spices like cinnamon and even nutmeg or cloves if you feel so inclined when the weather gets colder. The best part about them is that there are no “bad” ingredients. They’re completely vegan, gluten-free, and contain no flour or refined sugar.
Oat flour is easy to make. Just add oats to a food processor or blender and blend until they are a flour-like consistency. Make sure the nuts are raw to get a toasty, crunchy texture, while preserving some of the nutrients.
High quality dark chocolate chips with 70% or higher cocoa content delivers more nutrients and a richer taste.
They can be stored in an airtight container for a few days. They are extremely crumbly and delicate, so make sure to handle them gently.
Tip: I like to pour almond milk over the crumbled bits for an afternoon/late night snack. You can also use the crumbles as a replacement for granola, as a topping to an Acai bowl, your favorite yogurt or Nana ice cream!
1/2 cup maple syrup
1/2 cup coconut oil softened
1 tsp vanilla extract
1 1/2 cups oat flour
1/2 cups oats
1/2 tsp salt
1/2 tsp baking soda
1 cup raw sliced almonds
1/2 cup raw chopped walnuts
Lots of dark chocolate chips!
Whisk the maple and coconut oil until combined, then whisk in the vanilla. Mix the dry ingredients in a separate bowl, then mix in the nuts. Add the dry into the wet ingredients. Fold in the chocolate chips. Line a cookie sheet with parchment paper. Drop about 1-2 tablespoonfuls for each cookie. Bake for 8 minutes at 350 degrees.
Makes about 2 dozen cookies.