ALMOND BUTTER OATMEAL COOKIES (GLUTEN FREE, DAIRY FREE)
There’s nothing better than an chewy, gooey oatmeal cookie, and these Almond Butter Oatmeal Cookies are gluten free and dairy free, and a sure winner! It’s also versatile – substitute nut butters and mix-ins to what you have on hand. Peanut butter, coconut, butterscotch chips – the possibilities are endless! I keep the cookie dough in the freezer so a sweet treat is just a bake away.
6ozsemisweet chocolate chipsuse vegan chocolate chips if you want to make this dairy free
Preheat the oven to 350°F with a rack in the center of the oven. Line a baking sheet with parchment paper.
In the bowl of an electric mixer, cream together the coconut oil, granulated sugar and brown sugar until smooth. Scrape down the sides of the bowl with a spatula, then mix in the eggs, vanilla and baking soda. Add the almond butter and mix until smooth. Stir in the oats, cranberries and chocolate chips.
Use a cookie scoop to portion out about 1 1/2 tablespoon sized balls of cookie dough onto a lined baking sheet. If you wish to freeze the dough for later baking, place the entire cookie sheet in the freezer, let it freeze for at least half an hour, then transfer the cookie dough into a freezer bag or air tight container.
To bake, place the cookie dough on a lined baking sheet about two finger widths apart. Bake for 12-15 minutes (12 minutes for room temperature dough, and closer to 15 for dough straight from the freezer), or until golden. Remove from oven and let it sit for about 3-5 minutes; the cookies will flatten and continue cooking as they rest.
Transfer to a wire rack to cool completely.
Adapted from Trader Joe’s Peanut Butter Oatmeal Cookies.