- 1 cup gluten-free rolled oats
- 1/2 cup gluten-free all purpose flour, or whole wheat white flour
- 2 TBS espresso powder*
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup natural almond butter (no sugar added if possible)
- 1/4 cup coconut oil* softened
- 1/2 cup coconut sugar (or brown sugar)
- 1 tsp vanilla extract
- 1 large egg***
- 3 TBS non-dairy milk or coffee creamer
- 1/2 cup dairy-free chocolate chips
- Preheat oven to 350F. Line a large baking sheet with parchment paper. Set aside.
- In a medium bowl combine oats, flour, espresso powder, baking soda and salt. Set aside.
- In large bowl whisk together almond butter, softened coconut oil and sugar for about 1 minute until combined. Add in vanilla and egg using large spoon to combine. Slowly start to incorporate bowl of dry ingredients, using large spatlua or spoon to combine. Add in milk or creamer 1 TBS at a time to help dough come together.
- Fold in chocolate chips until evenly combined. Dough will be thick, slightly sticky and oily-feeling.
- Using medium cookie scoop (or about 1 1/2 TBS) scoop dough balls and place on prepared cookie sheets, leaving about 2-3 inches of room between. See picture in post of cookie sheet for how to space cookies.
- Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely. Store cookies in airtight container or in fridge. Cookies will stay fresh up to one week at room temperature or longer if stored in fridge. Cookies also freeze well wrapped tightly.
*Use 1 TBS espresso powder if you prefer less strong. Stick with 2 TBS if you enjoy a stronger taste.
**May sub butter if not dairy-free or vegan
***try subbing 1 TBS chia seed of flax seed + 3 TBS water to make vegan “egg”
- Serving Size: 1 cookie
- Calories: 176
- Sugar: 8g
- Sodium: 105mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg