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Healthy Oatmeal Almond Joy Cookies

By admin 0
11/18/2015

Oatmeal Almond Joy Cookies (Healthy Too)

These cookies were amazing. I just baked them this week as a thank you to my clients.

IAlmond Joy Cookies felt good about giving them away because moderation is good and good food is always needed. I am very luck that my clients were so understanding with their schedules last week and I love making good snacks for people to enjoy. Caring about the people around you is a a great way to “hug” your customers. So…Thank you.

I love this recipe because it is simple and naturally sweetened. You don’t need a ton of butter and you can use coconut oil instead of butter.

Here is the recipe and here is a link to it. Thank you AMY!

Almond Joy Oatmeal Cookies

Yield: 15 cookies

Serving Size: 1 cookie

These almond-flavored oatmeal cookies are filled with shredded coconut and chocolate, the same flavors as are in Almond Joy candy bars. They’re incredibly soft & chewy, and they’ll stay that way for an entire week if stored in an airtight container. But… They never last that long!

1 c (100g) instant oats (measured correctly)
¾ c (90g) whole wheat flour (measured correctly)
1 ½ tsp (4g) baking powder
½ tsp (1g) cinnamon
1/8 tsp (1g) salt
2 tbsp (28g) coconut oil or unsalted butter, melted
1 large egg, room temperature
¾ tsp (4mL) almond extract
½ c (120mL) agave
2 tbsp (10g) shredded unsweetened coconut
2 tbsp (28g) finely chopped dark chocolate
  1. Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and almond extract. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the coconut and a little over half of the chocolate. Chill for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet. Press the remaining chocolate into the tops, and flatten slightly. Bake at 325°F for 12-15 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

Notes: It’s extremely important to measure the oats correctly. They should be measured like flour. If scooped directly from the container, you’ll end up with 1.5 times as many oats, which will make the cookies dry and crumbly, as well as prevent them from spreading in the oven.

Honey or maple syrup may be substituted in place of the agave.

Miniature chocolate chips may be substituted in place of the dark chocolate.

For all other questions regarding the recipe, including ingredient substitutions, please see my Oatmeal Cookie FAQ + Video page.

{clean eating, low fat, low calorie}

View Nutrition Information

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