Sweet Tooth Cookie Recipes

So, you might not know that I’m a huge cookie monster. Seriously. I love cookies. I loved them before I ever got into smoothies. In fact, I start my day with a glass of goodness just so I can have a guilt-free cookie later in the day (joking… well, kind of)! I created my very own chocolate chip almond butter cookie squares! I didn’t think I had it in me. I’m good at smoothies, but baking–not so much! Well, they turned out to be pretty fantastic. The best part? They’re vegan and gluten free with just over 3 tablespoons of sugar! And just one little square (okay, maybe two) satisfies my not-so-little sweet tooth!

Preheat oven to 375 degrees.

3/4 cup gluten-free rolled oats (Try Bob’s Red Mill Gluten Free Rolled Oats)
1/4 tsp baking soda
1/8 tsp salt
2 tbsp brown sugar
1 tbsp + 2 tsp white sugar
1 tbsp unsweetened coconut flakes

Mix the dry ingredients in a food processor until the oats are ground. Then add,

2 tbsp dark chocolate chips (If you follow a vegan diet, substitute for vegan chocolate chips)
1 tbsp coconut oil (melted)
1 tsp pure vanilla extract
1 1/2 tbsp almond milk
2 tbsp almond butter (or your favourite nut butter)

Add the wet ingredients to the dry. Mix to form a dough. Scoop into a greased (or parchment paper-covered) 8″ x 8″ pan. Bake in preheated oven for 15-18 minutes. Let cool.