2 cups old-fashioned rolled oats
1/2 cup all-purpose flour blend
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/2 cup nut butter (almond or
1/4 cup avocado or olive oil
1/4 cup honey
1/4 cup brown sugar
1 tsp pure vanilla extract
1/2 cup dried cherries or cranberries
1/2 cup dark chocolate chips
- Preheat oven to 375 degrees F.
- Prepare cookie pan with parchment paper or Pam.
- Using a food processor, pulse almonds until finely chopped/minced and almost flour-like.
- Transfer almonds to a large bowl and add rolled oats, flour, baking soda, salt, and cinnamon.
- Mix well.
- In a large bowl, combine almond/peanut butter, oil, honey, brown sugar, egg, and vanilla and mix well with a fork.
- Fold in dried cherries/cranberries and chocolate chips using a baking spatula, then mix in the oat mixture.
- For best results, pop mixture in the fridge for 15 minutes. This is optional but makes the mixture easier to scoop.
- Use a tablespoon to scoop heaping TBSP of dough (which should be super-thick) onto your prepared baking sheet. Spacing each approx. 2 inches apart.
- Bake until lightly browned for about 8-10 minutes.
- Use a spatula or fork to gently flatten each cookie.
- Allow to cool for 5 minutes on the baking sheet (this helps crisp up the edges and set the shape) before transferring to a wire cooling rack to finish cooling.
- Complete in 2 batches if needed, allowing the mixture to sit in the fridge while you wait to bake the second batch.