¼teaspoonsaltuse ½ teaspoon if using unsalted almond butter
⅔cupdark brown sugar
Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
In a medium bowl, combine the oats, baking soda, salt and cinnamon. Stir to combine.
In the bowl of a stand mixer, beat the almond 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 2 tablespoon rounds of dough onto the prepared cookie sheets. Bake each batch for 9-11 minutes. Cool 2 minutes before removing from the cookie sheet. Transfer to a wire rack to cool completely. Enjoy!
Almond Butter: I opt for roasted salted almond butter. If you use unsalted almond butter you'll want to increase the amount of salt slightly.
Oats: You'll want to use rolled oats in this recipe. To keep these cookies gluten-free, be sure to use gluten-free oats.
Brown Sugar: Coconut sugar works great in this recipe if you prefer!
Chocolate Chips: Any kind will work. I like to use dairy-free chocolate chips.
MAKE-AHEAD AND STORAGE TIPS:
The dough can be made and kept in the refrigerator for up to 2 days.
Alternatively, the dough can be scooped into balls and the dough balls can be frozen. Bake directly from the freezer by adding on 2 minutes to the cook time.
Leftover baked cookies can be stored at room temperature in an airtight container.
Tip: Be sure to give your almond butter a good stir before measuring it for this recipe. These turn out way better when you don’t use the dry almond butter from the bottom of the jar. Save that for toast and make these with almond butter that is still nice and creamy.