Makes about 20-24 cookies
Healthier cookies that are perfect for an on-the-go breakfast, snack or after dinner treat that you’ll love! My daughter wanted to make a “valentine cookie” during a snow day so these are a slightly adapted version of a recipe I found on www.thebakermama.com. Made with such simple ingredients and they came out so good! Chewy, rich, sweet and all around delicious! My kids and their friends gobbled them up in no time! Gluten-free, dairy-free and KID APPROVED! You can view the original recipe here.
1 cup almond butter
½ cup honey
1 tsp. vanilla extract
3 cups old fashioned oats
1/3 cup ground flaxseed
2 tsp. baking soda
½ tsp. salt
1 cup dark chocolate chips
1 cup fresh raspberries
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or a silpat baking mats.
In a large bowl, stir together the almond butter, honey and vanilla until smooth. Then add in the oatmeal, flaxseed, baking soda, and salt. Stir mixture very well. Finally stir in the chocolate chips and the raspberries until well distributed throughout. The mixture will moisten a little from the raspberries.
Form 2 tbsp. (approximately) of dough into balls and place a few inches apart on the baking sheet. Slightly flatten each cookie with the palm of your hand.
Bake for about 15 minutes or until golden brown. Let cool for at least 15 minutes on baking sheets before transferring to wire rack or plate to cool completely.
Cookies can be stored in an airtight container at room temperature for about 4 days or in the refrigerator for up to a week.