This year, we’re way ahead of the game. We’ve got loads of Christmas cookie recipes pinned. We’ve got butter and sugar stocked up…oh wait, that’s maple syrup and…cashews? These do not a holiday grocery supply make. Or do they?
Everybody knows that Christmas is the season of indulgence. But then we all get draggy. And our waistlines get bigger. And we regret things. It’s such a shame!
Not this year! This year we’re taking back the basics and rethinking our butter and sugar mantras. I present to you: the classic oatmeal chocolate cookie, rethought with care because I want you to feel good about yourself. I want you to put wholesome things inside you.
This year, we won’t worry about diet resolutions. We won’t worry about the scale. We’ll just worry that we forgot to buy more dark chocolate.
Salted Oatmeal Chocolate Chunk Cookies
- 1 c. cashew butter
- ¾ c. (6 oz.) maple syrup or honey
- 1 T. (.5 oz.) molasses
- 1 ½ t. vanilla extract
- ½ c. all-purpose gluten-free flour
- 2 c. oat flour
- 1 t. baking soda
- ½ t. sea salt
- ¾ t. cinnamon
- 1 c. (4 oz.) chopped dark chocolate
- coarse sea salt, for sprinkling (optional)
- Preheat oven to 350ºF. Grease or wax paper your cookie sheets.
- In a medium bowl, whisk together the flour, oat flour, oats, baking soda, and sea salt.
- In a large bowl, stir together the cashew butter, maple syrup, molasses, and vanilla (I did this in a blender since that’s how I made my cashew butter)
- Add the flour, oats, baking soda, salt and cinnamon and stir until combined.
- Stir in the chocolate chunks.
- Drop dough by rounded tablespoons full onto greased or wax-papered cookie sheets.
- Sprinkle each cookie with coarse sea salt, if desired.
- Bake the cookies for 9 minutes or until they are puffed and slightly cracked on top, and set around the sides.