The Simple Plate

Almond Oatmeal Chocolate Morsel Cookies

Almond Oatmeal Chocolate Morsel cookies, it’s a mouthful. I know. Literally and figuratively. These are the love child of my husband and I’s favorite cookies. His favorite are chocolate chip cookies, and he makes probably some of the absolute best in the world. But my favorite growing up was my neighbor’s Raisin Oatmeal Cookies. Even as an adult that’s the cookie I always reached for. And what’s better than chocolate chips inside an oatmeal raisin cookie? Nothing. Do not say anything contrary, I will never believe you. These delicious cookies are made with oats and almond flour to give the cookies a lightened texture and honey to sweeten the deal without overwhelming you–there’s so much natural sweetness in every bite from the raisins, coconut, dark chocolate, and almond flour! These really are my favorite cookie to both make and eat. They come together quickly in one bowl and the smell of them baking is soooo comforting and brings back many memories of eating oatmeal cookies as a child while stepping up the game a bit with the chocolate and coconut. They will not disappoint and will be a pleasure for the whole family to enjoy!

Ingredients:

2 cups almond flour

1 cup oats

¼ cup shredded coconut

1 tsp baking powder

1 tsp vanilla

¼ cup honey

½ tsp kosher salt

2 eggs

3 tbs coconut oil, melted

½ cup dark chocolate morsels (at least 60%)

¼ cup raisins

¼ cup sliced almonds

How To:

  1. First, preheat the oven to 375 degrees and line a baking sheet with parchment paper.
  2. Next, in a large mixing bowl or stand mixer, add your almond flour, oats, salt, baking powder, and shredded coconut. Stir to combine.
  3. After your dry ingredients are mixed, melt your coconut oil in the microwave for 30 seconds and add to the mixture. Then, stir in the honey, vanilla, and eggs until a dough forms.
  4. Finally, add the chocolate morsels, raisins, and sliced almonds. Work them in until they are well distributed throughout the dough. Then, using a large cookie scoop (or two small scoops each) roll each cookie into a ball. Once you’ve placed the cookies on the baking sheet, flatten down a bit with a fork or your fingers. They will not expand much on their own, so you want to press them down into a cookie shape!
  5. Bake for 15 minutes and allow to cool for 10 minutes before serving. The cooling time helps the cookies stick together.

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