As you might have guessed from seeing my constant feed of cupcakes and cookies, I’m not very good at eating healthy. It takes a lot of self control that I don’t really have, which is why I have so much respect for people who eat healthy like they’re supposed to. Like anyone, I have good days and bad days with my healthy choices. Today, for example, I got an acai berry bowl from Jamba Juice instead of In-N-Out, and it was really, really hard to make that decision. I literally only did it because I had a Jamba Juice Groupon that was about to expire but still…I’m capable of making sacrifices for a healthier meal.
Here’s the great thing about this recipe – with these flourless almond butter oatmeal cookies, you don’t have to sacrifice anything. I’m generally a big fan of “eating what I want,” meaning I find ways to fit the foods I love (pasta, cake, pizza) into my diet in smaller portions and fill the rest of my diet with the things my body should be getting. It works for me but not for everyone.
For those days you want to eat a little healthier but still feel your sweet tooth kicking in, try baking these flourless almond butter oatmeal cookies made with Hershey’s chocolate chunks. Seriously, these are so delicious you won’t believe they’re actually kind of good for you – as good as a cookie can be anyway. Since they’re made with no flour and they have both oats and almond butter as key ingredients, these cookies are a less fattening and still a sweet and satisfying option to your cookie problems. Just try them! I promise they’re good.
- 1 cup salted almond butter
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup oats
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup milk chocolate chips
First, combine the oats, baking soda, salt and cinnamon in one bowl and mix. Note, how much salt you add should be based on whether or not your almond butter has salt added, which mine does. I’d recommend using salted almond butter in order to avoid adding too much salt to your dough since this changes the structure. If you’re using unsalted almond butter, add an extra 1/4 tsp or so if salt, and your proportions should still be fine.
Use your mixer to beat together the almond butter and brown sugar until creamy. Beat in each egg and vanilla. Slowly mix in the dry mixture. It will be really sticky and dark in color. Mix in the chocolate chips – I suggest milk chocolate instead of semi-sweet, but that’s just based on preference.
Use a spoon to drop tablespoon sized pieces of dough onto a lined cookie sheet. As I said, it’s really sticky, so trying to shape it is going to be difficult. It’s also tough to use a cookie scoop, so I definitely recommend using a spoon instead. Pop the sheet in the oven for 10-13 minutes until the edges begin to brown slightly. They will lighten up in color a lot at this point and they’ll appear puffy. Let them cool on a cookie sheet for at least 5 minutes, and you’ll see them deflate a bit. Alongside a glass of milk (or something healthier?), you’re going to love them. The chocolate chips are the perfect addition of sweetness to the slightly salted almond butter, and they don’t taste like granola bars, which is normally what I think about so-called “healthy” cookies. Try them and you’ll totally understand. Enjoy!