Serves 4
30 min
Roasted Almond Oatmeal Chocolate Chip Cookies
Recipe GLPRc0163bdae97a56
Wholesome and chewy cookies made with roasted slivered almonds, rolled oats, and rich chocolate chips, naturally sweetened with agave nectar and dates. These dairy-free treats combine warm cinnamon spice with nutty almond flavor and are perfect for a guilt-free indulgence.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
½ cup agave nectar
3 tablespoons almond milk
¾ cup slivered almonds
1 teaspoon baking soda
¼ cup chocolate chips
1 teaspoon cinnamon
3 tablespoons coconut oil, melted
4 pitted dates, diced
¾ cup all-purpose flour
2 cups rolled oats, divided
½ teaspoon sea salt
2 teaspoons vanilla extract
Directions
Preheat your oven to 350°F and line a baking sheet with parchment paper. Spread the slivered almonds on a separate baking sheet and toast in the oven for approximately 10 minutes until they achieve a light golden color. Remove from the oven and allow to cool completely.
Place the cooled toasted almonds and 1 cup of the rolled oats into a food processor. Blend until the mixture becomes a fine powder, being careful not to over-process. Transfer this almond-oat flour to a large bowl and combine with the remaining 1 cup of rolled oats, all-purpose flour, baking soda, cinnamon, and sea salt. Mix well to distribute the dry ingredients evenly.
In a separate medium bowl, whisk together the agave nectar, melted coconut oil, almond milk, and vanilla extract until well combined.
Pour the wet mixture into the bowl of dry ingredients and stir until just combined. In a food processor, combine the diced dates with 1 teaspoon of the all-purpose flour and pulse until the dates are finely chopped. Fold the chopped dates and chocolate chips into the cookie dough until evenly distributed.
Drop approximately 1 tablespoon of dough at a time onto the prepared baking sheet, gently flattening each portion slightly. Space the cookies about 2 inches apart to allow room for spreading during baking.
Bake for 12 to 15 minutes until the edges are golden brown on the bottom. Remove from the oven and let the baking sheet cool before carefully transferring the cookies to a wire cooling rack.
