follow us:
Shoulders of Giants is closed. Click here for more information
Wellness / November 27, 2016

Recipe: No-flour oatmeal chocolate chip cookies

Written by: Alix Brossette

These cookies are what I bring to holiday gatherings—they’re a great alternative to the season’s sugar-heavy standbys, and a tasty option for folks with a gluten intolerance.

They also make a great pre-workout snack. I generally eat a couple 20-30 minutes before a trail run, hike, or snowshoe.

Nutrition info (per cookie):

  • Calories: 65
  • Total fat: 4 grams
  • Total carbohydrates: 6 grams
  • Total protein: 2 grams

 

Ingredients (makes 40 cookies):

  • 2/3 cup rolled oats
  • 1 tsp. baking soda
  • 1 tbsp. ground cinnamon
  • 1 cup almond butter (preferably fresh ground)
  • 1/3 cup coconut sugar
  • 2 large cage-free eggs
  • 1 ½ tsp. vanilla extract
  • ½ cup dark chocolate chips

 

Directions:

  • Preheat oven to 350 degrees F.
  • Mix the oats, baking soda and cinnamon together in a small bowl and set aside.
  • Mix the almond butter, coconut sugar, eggs, and vanilla in a large bowl and beat with an electric mixer until smooth (about three minutes).
  • Mix dry ingredients into the large bowl with a wooden spoon, then gently fold in chocolate chips.
  • Refrigerate the dough for 30 minutes to one hour before moving on the next step. (Note: If you don’t have time for this, the cookies will still turn out great. They’ll just be a little stickier to work with).
  • Roll the cookies into approximately two-inch dough balls (I like to use a small ice cream scoop) and place them onto a cookie sheet about two inches apart.
  • Flatten the top of each cookie with your fingers. (Note: I’ve found it’s best to dip my fingers in a little warm water so that the dough doesn’t stick to my fingers as much.)
  • Bake the cookies for 10-12 minutes, or until the edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook after they’re removed from the oven.
  • Cool for 5 minutes on the cookie sheet and then transfer them to a wire rack to cool completely. Repeat with remaining cookie dough.
share
about the author

Alix Brossette

Alix is a coach and licensed nutritionist whose trademark crazy, curly hair creates the perfect vibe for who she is - lots of energy, depth and discipline, which when tamed is inspiring and when wound tight (like her curls) is her driving force.

read more
hit the outdoors

Sign up for the inside scoop on new products, member discounts and inspiration from our giants.