Ingredients

1/4 cup melted coconut oil
2/3-1 cup coconut sugar (depending on goals and preferred sweetness)
1/2 cup almond butter
2 large eggs
1 1/2 tsp pure vanilla

1 cup quick oats, blended into oat flour (gluten-free if needed)
1 1/2 cup quick oats (gluten-free if needed)
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt

3/4 cup chocolate chips (I love the mini semi-sweets from EnjoyLife)

Method

1. Preheat oven to 350°F
2. If you do not have oat flour ready made, add the 1 cup of quick oats to a blender (or food processor) and blend until oats become a fine flour.
3. Add coconut oil, coconut sugar and almond butter to a medium-sized mixing bowl. Beat until well combined.
4. Add in eggs and vanilla and beat until just combined.
5. Add oat flour, quick oats, baking soda, cinnamon and salt, and mix until just combined with the wet ingredients.
6. Stir in chocolate chips.
7. Line a baking sheet with parchment paper. Roll cookies into balls with your hands or use a small scoop to portion cookie dough. This recipe should make 12 medium-large cookies or 24 small cookies.
8. Place in the heated oven for 10-13 minutes (depending on size).
9. Remove from oven, transfer to a cooling rack, and allow to cool completely before eating. To store, place into a glasslock or tupperware container to allow the cookies to maintain their chewy, cakiness.

Notes:

1. Almond butter can be substituted for; almond cashew butter, ABC butter, or cashew butter for a mild taste; pure peanut butter for a very nutty taste; sunflower butter or other substitute for an allergy sensitive option.
2. If you can afford to, opt for eggs from free-range hens (this is different from cage-free!). I find that these give the cookies more richness, as they contain more nutrition in the yolks.