06 Jan Almond butter cookies with chocolate chips or blueberries
It’s January and I’m still craving cookies!! And that’s totally fine! There was a time when I would have said or thought that January meant “no more cookies” but today, and especially with everything that’s going on in the world, if I crave a cookie, I eat a cookie!!!
Thankfully, I now know how to bake cookies that are both delicious and healthy. I love baking with nourishing ingredients that are actually good for me. And I play around with proportions so that I can have some sweetness without adding too much sweetener.
These cookies are so simple, it’s almost too good to be true. I choose to add only a little maple syrup because it’s the perfect amount of sweetness for me but if you like them sweeter, go ahead and add a little more maple syrup, up to ½ cup.
I also experimented with adding chocolate chips (for my family), and I made a small batch with blueberries instead of chocolate so that they could be breakfast cookies for me. My hubby 100% approves of the chocolate chip version and I myself am enjoying the blueberry ones.
Therefore you can choose to make one or the other or like me, separate your batch so that you can make both.
I hope you enjoy these as much as we do, making them a decadent and healthy snack or breakfast:)
- 1 cup almond butter
- 1 egg
- ¼ cup maple syrup
- 1 tsp. vanilla
- ½ cup regular oats
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- ½ to ¾ cup dark chocolate chips
- ½ cup frozen wild blueberries
- Preheat oven to 350 degrees F.
- Mix almond butter, egg, and maple syrup until smooth.
- Add vanilla and mix again.
- Add oats, baking soda and cinnamon and mix until mixture forms a thick dough.
- Add chocolate chips or blueberries and form cookies on a baking sheet lined with a parchment paper or silicone mat, flattening them slightly.
- Bake in oven for 10-12 minutes. Do not over bake.
- You will want to let them cool completely before you remove from the baking sheet. The blueberry ones are especially fragile but once they are cooled, they hold together well.
- Keep in an airtight container in the refrigerator for approx. 1 week.