This weekend I was looking for a comforting snack. It got cold, quickly. Or at least it felt that way…I guess we’ve been gearing up for the cold for a better part of a month now. As the snow fell softly to the ground, with a cup of chai tea in my hand – I thought about the season before us. It truly is one of my favourite times of the year…as I’m sure you’ve heard me say before. I love all of the gift giving and merriment. I love celebrating the birth of Christ! I love Christmas morning when we open up presents and make a big ‘ol breakfast. I love seeing family from out-of-town. There is so much to look forward to and I guess the snow falling just made me pause and be thankful.
I also thought about how much I wanted some oatmeal cookies. Yes, real deep – I know. But when you’ve got a hankering for oatmeal cookies, well there’s just nothing to be done but bake ’em. I love this easy recipe, because it’s healthy! Healthy cookies now means I can indulge during the Christmas season (I just can’t resist a good shortbread cookie!) – these only have a little bit of sugar, which honestly you could skip all together.
Little. A was thrilled to see a cookie dough being made and anticipated them to be out of the oven as soon as possible “Are they done, yet?” …”How about now?” Did I mention they only take 10 minutes to bake? Yeah, major bonus when your four-year old has a hankering for oatmeal cookies too! And not just any old oatmeal cookie, almond butter oatmeal cookies – which have a delicious nutty flavour and really, really hit the spot. I have also made these using almond hazelnut butter and it’s really good.
Oh, were they ever perfect with my tea and I would bet they would be quite nice dipped in hot spicy cocoa too. It certainly made watching the snow fall outside all the more cozy from inside. Little A. had his cookies with organic apple juice and the smell reminded me of childhood. We cuddled on the couch and watched Kipper the dog together. Not a bad way to relax at all.Print
Yummy ooey-gooey oatmeal cookies with the delicious nutty flavour of almonds. Gluten-Free & Dairy-Free…and totally tasty!
- 1 cup of roasted almond butter (room temperature)
- 1 cup gluten-free quick oats
- 3/4 tsp baking soda
- 1/4 cup turbinado sugar (or pure maple syrup)
- 1/2 mashed banana
- 2 Tbsp of almond milk
- 1/2 tsp of organic bourbon vanilla extract
- Preheat the oven to 350F. Line two baking sheets with parchment paper.
- Combine all the ingredients into a large mixing bowl. Work well until the dough is well blended together.
- Using a teaspoon, scoop out dough and make round balls (8 per cookie sheet for medium sized cookies). Using a fork, press the cookies down to flatten.
- Bake in the oven for 8-10 minutes. Edges will be slightly golden brown but the cookies will look undercooked. Let them stand and they will solidify, into delicious chewy cookies.
- *if using maple syrup instead of sugar, skip almond milk and watch consistency of dough, you may need to add a teaspoon or two more of oats.