musclebeauty Posted August 28, 2018 Share Posted August 28, 2018 Prep Time: 5 min Cook Time: 5 min Ready in: 10 min Yield: 10 cookies See the notes below for the chocolate chip version! Ingredients 3 1/2 tablespoons (49 grams) coconut oil 1/2 cup (128 grams) natural almond butter (the kind with just almonds and no added fat or sugar) 1/2 cup (120 milliliters) maple syrup1 1/4 teaspoon salt (if your almond butter is salted, you may want to reduce or omit the salt) 1 1/2 teaspoons vanilla extract 1/2 teaspoon cinnamon pinch of nutmeg 1 1/2 cups (138 grams) Bob's Red Mill Gluten-Free Organic Old-Fashioned Rolled Oats(regular rolled oats also work) 3/4 cup (150 grams) raisins or (128 grams) mini chocolate chips (make sure to use vegan chocolate, if necessary) Directions In a medium pot, stir together the coconut oil, almond butter, maple syrup and salt. Turn the heat to low and stir occasionally until the coconut oil is melted. If your coconut oil has been chilled or is very hard, melt the coconut oil in the pot before adding the other ingredients. Turn the heat up to medium, and while stirring constantly, bring the mixture to a full boil. Boil for 2 minutes, stirring constantly and adjusting the heat as necessary (you might want to turn it down a little). The mixture should become glossy. Don't boil it longer or it may separate. Remove from the heat and stir in the vanilla, cinnamon and nutmeg and stir. Stir in the oats and raisins until well combined. Use a medium cookie scoop to scoop out balls of the mixture onto a piece of parchment paper. They'll firm up after a few hours at room temperature (provided your home isn't super warm) or you can chill them to firm them up quicker. Store in an airtight container for up to 3 days. They can also be refrigerated for up to about a week. For firmer cookies, refrigerate them. If you want to take these out as an on-the-go snack and it's especially warm, you'll probably want to refrigerate them first. Notes I've tried these several times with honey and the texture comes out totally different and not in a good way. The cookies also taste overwhelmingly of honey. Whether brown rice syrup, agave or other liquid sweeteners works, I don't know as I haven't tried them. Granulated sweeteners will not work. For a chocolate chip version, omit the cinnamon, nutmeg and raisins. Once everything is mixed together, let it cool almost to room temperature so that the heat won't melt the chocolate chips. Stir in the chocolate chips. You could also form them into cookie shape and then sprinkle the chocolate chips on top once the cookies have mostly cooled. 2 Quote Link to comment Share on other sites More sharing options...
ImpulsEE Posted August 31, 2018 Share Posted August 31, 2018 Damn I have to try this. I have a bag of Bob's red mill oats just sitting around too. Does nutmeg make a huge difference? That's basically the only ingredient I don't have. Thanks for the recipe though! Quote Link to comment Share on other sites More sharing options...
LBJ Posted August 31, 2018 Share Posted August 31, 2018 These look great and easy to make - I must give these a try. Thanks for sharing! 1 Quote Link to comment Share on other sites More sharing options...
OLYMPIC Posted August 31, 2018 Share Posted August 31, 2018 7 hours ago, ImpulsEE said: Damn I have to try this. I have a bag of Bob's red mill oats just sitting around too. Does nutmeg make a huge difference? That's basically the only ingredient I don't have. Thanks for the recipe though! has huge flavor,i love it Quote Link to comment Share on other sites More sharing options...
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