Gluten Free Almond Butter Chocolate Chip Cookies

I can’t wait for the day when I can lace up my hiking boots with out cursing, sweating and being in miserable pain.

Hopefully that day will be this weekend.

I’m slated to have my postponed spine surgery on Thursday morning. I mean that is unless my moron of a claims adjuster can find another way to mess up my paperwork again. I’m still waiting for her to call me back or for her supervisor to return my call from yesterday and apologize for the giant snafu these two dumb dumbs made which delayed my surgery two days.

The good thing about not being able to even hobble around the house because I’m in so much pain and immobile on the couch?

It means I can’t bake!

And believe me, I love baking! I can’t even control myself in the summertime when it’s hot and most people don’t dream of turning their ovens on.

If I could actually see and in the kitchen today and whip up some “healthy” gluten free cookies, I would make these.

These cookies are unbelievable! I love baking cookies and I am always on the lookout for fun new recipes to try.

In fact a friend of mine recently shared a recipe for chickpea chocolate chip cookies with me so I might have to give that recipe a try next!

But yes, oatmeal! Flax! Chia! Almond Meal! Have these for breakfast! They are good for you!

I told myself before I ate most of the batch, last time I made them.

Okay this recipe is actually not mine, but I did update it, using Chia Seeds instead of the flax and adding almond milk, instead of the water. If the batter is not wet enough use a little more Almond milk.

Check out this blog for the original recipe.

And than make these cookies

Almond Butter Chocolate Chip Cookies {Gluten-Free}

1/4 cup coconut oil, room temperature

3/4 cup granulated sugar

3/4 cup brown sugar

1 1/4 tsp baking soda

1/2 tsp cinnamon

3/4 tsp salt

3 cups gluten-free oats (or old fashioned)

1 10-oz bag dark chocolate chips

1 cup almond butter

2 tbsp ground chia mixed with 6 tbsp warm almond milk

2 tsp vanilla extract


Preheat oven to 350 degrees.
Cream together the coconut oil, almond butter, granulated sugar and brown sugar until well blended. Add vanilla extract and ground chia seeds and almond milk mixture. Keep beating until everything is combined.

In another bowl, mix together the oats, baking soda, salt and cinnamon. Add to wet ingredients along with chocolate chips. Mix until just combined-be careful not to overmix!
Roll small balls of dough and place three inches apart on a silpat or parchment paper-lined sheet tray. Do not flatten dough balls. Bake for 10-12 minutes until puffy. Let cool for 5 minutes on sheet tray before transferring to cooling rack to cool completely.