With the holidays approaching, I’m posting another 90% on plan recipe. These cookies are super delicious with a toothsome bite from the oats with the delightfulness that only comes from chocolate! Try Hershey’s sugar-free chips, which I actually really like!
Flourless Oatmeal Almond Butter Chocolate Chip Cookies http://blog.meaningfuleats.com/flourless-oatmeal-almond-butter-chocolate-chip-cookies-gluten-free-dairy-free/
Preheat oven to 350F. Line a baking sheet with parchment paper. In a medium bowl, combine oats, baking soda, salt and cinnamon. Stir to combine. In the bowl of a stand mixer (I used a hand mixer!), beat almond butter, Splenda, egg, and vanilla until smooth, ~2 min. With mixer on low, slowly add the oat mixture. Mix until combined. Stir in chips. The dough will be very sticky! Scoop 2-Tbsp rounds of dough onto the prepared cookie sheet. Bake for 9-11 min. Cool 2 min before removing from cookie sheet. Transfer to a wire rack to cool completely.
Makes 4 fat servings, each with less than a half carb. For easy portioning, divide dough into 4 large or 8 small cookies.
Spruce up your holiday dessert table with something hearty, healthy, and delicious! Feast on oats, feast on nut butter, and as always…FEAST ON!!!
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