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:

½ agave nectar (or other sweetener)

3 tablespoons almond milk

¾ cup almonds, slivered

1 teaspoon baking soda

¼ cup chocolate chips (or carob chips)

1 teaspoon cinnamon

3 tablespoons coconut oil (melted)

4 pitted dates, diced

¾ cup all-purpose flour

2 cups rolled oats, divided

½ teaspoon sea salt

2 teaspoons vanilla

Equipment:

baking paper

baking sheet

oven

food processor

bowl

wire rack

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:

Quickview
568k Calories
14g Protein
29g Total Fat
64g Carbs
13% Health Score
Limit These
Calories
568k
28%

Fat
29g
45%

  Saturated Fat
12g
76%

Carbohydrates
64g
22%

  Sugar
13g
15%

Cholesterol
1mg
1%

Sodium
590mg
26%

Alcohol
0.69g
4%

Get Enough Of These
Protein
14g
28%

Manganese
2mg
118%

Vitamin E
7mg
48%

Fiber
9g
37%

Magnesium
136mg
34%

Phosphorus
325mg
33%

Selenium
20µg
29%

Vitamin B1
0.43mg
29%

Vitamin B2
0.46mg
27%

Copper
0.48mg
24%

Iron
4mg
23%

Folate
70µg
18%

Zinc
2mg
17%

Vitamin B3
2mg
14%

Calcium
130mg
13%

Potassium
411mg
12%

Vitamin B5
0.73mg
7%

Vitamin B6
0.1mg
5%

Vitamin K
1µg
1%

covered percent of daily need
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