Roasted Almond Oatmeal Chocolate Chip Cookies

You can never have too many side dish recipes, so give Roasted Almond Oatmeal Chocolate Chip Cookies a try. This dairy free recipe serves 4 and costs $1.19 per serving. One serving contains 569 calories, 14g of protein, and 29g of fat. It is brought to you by Simple Green Moms. 9 people have made this recipe and would make it again. If you have dates, sea salt, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 61%, which is pretty good. If you like this recipe, take a look at these similar recipes: Almond Butter Oatmeal Chocolate Chip Cookies, Chocolate Chip Almond Butter Oatmeal Cookies, and Flourless Almond Butter Chocolate Chip Oatmeal Cookies.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F and line a baking sheet with parchment paper.Toast the almonds for about 10 minutes or until light golden then remove from oven and let cool.Add toasted almonds and 1 cup of rolled oats to a food processor and blend into a fine powder (be careful not to over process).In a large bowl, stir the almond/oat flour with the remaining 1 cup rolled oats, flour, baking soda, cinnamon, and salt.In a medium bowl, stir the agave, oil, milk and vanilla.Pour wet mixture into the dry ingredients and stir until combined.Add the dates and 1 teaspoon of flour to a food processor to chop up.Fold the chopped dates and chocolate chips into cookie dough until combined.Roll 1 tablespoon of dough into a small, somewhat flat ball on a baking sheet.Repeat and space the cookies a couple inches apart until your baking sheet is full.Bake for 12-15 minutes or until the edges are golden brown on the bottom.Carefully remove from oven and let the baking sheet cool before transferring to a cooling rack.

 

Step by step:

1. Preheat oven to 350F and line a baking sheet with parchment paper.Toast the almonds for about 10 minutes or until light golden then remove from oven and let cool.

2. Add toasted almonds and 1 cup of rolled oats to a food processor and blend into a fine powder (be careful not to over process).In a large bowl, stir the almond/oat flour with the remaining 1 cup rolled oats, flour, baking soda, cinnamon, and salt.In a medium bowl, stir the agave, oil, milk and vanilla.

3. Pour wet mixture into the dry ingredients and stir until combined.

4. Add the dates and 1 teaspoon of flour to a food processor to chop up.Fold the chopped dates and chocolate chips into cookie dough until combined.

5. Roll 1 tablespoon of dough into a small, somewhat flat ball on a baking sheet.Repeat and space the cookies a couple inches apart until your baking sheet is full.

6. Bake for 12-15 minutes or until the edges are golden brown on the bottom.Carefully remove from oven and let the baking sheet cool before transferring to a cooling rack.

Nutrition Information:

covered percent of daily need