After sipping a nice warm mug of hot chocolate on this nice warm muggy California morning, I decided I want to go back to my cookie-hot chocolate diet and that I needed some cookies on hand in order to do so. I took to Pinterest and immediately found this recipe in my feed. I’m not gluten or dairy-free so none of that was important to me, but I liked the idea of simple ingredients used in the Meaningful Eats recipe. The original recipe called for almond butter. I had a tub of cashew butter I got as a present about a year ago that I decided I needed to get rid of so I went with cashew butter instead.
- ⅔ c. gluten-free rolled oats
- 1 tsp. baking soda (gluten-free)
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 c. cashew butter
- ⅔ c. dark brown sugar
- 2 large eggs
- 2 tsp. vanilla extract
- ⅔ c. chocolate chips (dairy-free)
- Preheat the oven to 350F. Line a baking sheet with parchment paper. Spray with cooking spray. This is an important step otherwise your cookies will stick.
- In a medium bowl, combine the oats, baking soda, salt and cinnamon. Stir to combine.
- In the bowl of a stand mixer, beat the cashew butter, brown sugar, eggs, and vanilla until smooth, about 2 minutes.
- With the mixer on low, slowly add the oat mixture. Mix until combined. Stir in the chocolate chips. The dough will be very sticky!
- Scoop rounds of dough onto the prepared cookie sheet. I got 12 cookies out of this recipe but they were very large cookies. You could easily get 24 smaller cookies. Bake for 9 to 11 minutes. Cool 2 minutes before removing from the cookie sheet. Transfer to a wire rack to cool completely.
For a “healthy” cookie, this was a decent recipe. You almost can’t even tell it’s not a traditional cookie but for the texture. It’s chewy but flimsy. It would mold to an uneven surface if given the chance. I stuck the cookies in the freezer which helps to stiffen them up and I enjoy them right out of the freezer. They are perfect for breakfast, in my opinion!