A, only slightly altered, Gluten Free recipe from Eat-Live-Run.
3/4 Cup Sugar
3/4 Cup Brown Sugar
1-1/4 tsp Baking Soda
1/2 tsp Cinnamon
3/4 tsp Salt
2-1/2 Cups Whole Oats*
1 10-oz bag Dark Chocolate Chips
1 Cup Almond Butter
2 Tbsp Flour
2 tsp Vanilla
2 tsp Vanilla
*The Original Recipe called for 3 Cups. When I used this it made the cookies a little more like Granola and they had trouble holding shape. I had to force them into the cookie scoop to hold shape. They were still delicious but I think next time I'll try a few less Oats.
Preheat oven to 350 degrees.
Cream together the Coconut Oil, Almond Butter, Sugar and Brown Sugar until well blended. Add Vanilla extract. Keep beating until everything is combined.
In another bowl, mix together the Oats, Baking Soda, Salt, Cinnamon and Flour. Add to wet ingredients along with Chocolate Chips. Mix until just combined.
Roll small balls of dough (using a Cookie Scoop is easier, it looks like a Mini-Ice Cream Scoop) and place three inches apart on a silpat or parchment paper-lined sheet tray. Do not flatten dough balls. Bake for 10-12 minutes until puffy. Let cool for 5 minutes on sheet tray before transferring to cooling rack to cool completely.
Cream together the Coconut Oil, Almond Butter, Sugar and Brown Sugar until well blended. Add Vanilla extract. Keep beating until everything is combined.
In another bowl, mix together the Oats, Baking Soda, Salt, Cinnamon and Flour. Add to wet ingredients along with Chocolate Chips. Mix until just combined.
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