While these cookies have been lingering in my queue of posts for quite some time, the past month I've instead had my head buried in research and tapping away at my keyword writing my thesis - one of the final stops along my journey to become a Master Nutrition Therapist! Though now that I'm finished (yahoooo!), y'all deserve a TREAT (like some delicious cookies, maybe?) for being so patient.
These cookies were actually a mistake at first, a complete flub of a raw dessert ball. However, after a quick addition of a few ingredients + a little time in the oven, they've become the go-to somethin' sweet in my household when we're looking to fulfill the after-dinner dessert craving. They've also become a fast favorite due to their easy + swift assembly, as well as the fact that they're made of ingredients that we most always have on hand - bonus!
Contrary to their name, they are not technically macaroons, but the shape + texture are somewhat reminiscent of a soft and chewy macaroon. Minus the extra sugar!
Chocolate Chip Oatmeal Macaroon Cookie
Makes about 14-16 cookies
A go-to cookie recipe when that sweet tooth comes on strong! They're easy to whip up + made with healthy ingredients likely found in your kitchen so you can skip a trip to the store.
1 1/2 cup gluten-free oats
2/3 cup almond meal
1/4 tsp baking powder
1/4 cup maple syrup
3 tbsp coconut oil, melted or room temp
1/2 tsp vanilla
1/3 cup mini chocolate chips
Sea salt, optional
Preheat oven to 350 degrees. In a food processor, blend oats until they turn into a flour. (Oat flour can also be substituted here.) Mix dry ingredients together in a medium bowl, then in a large bowl combine the remaining ingredients, except chocolate chips. Add dry ingredients to the wet mixture a little at a time, until all components are mixed together and take on a dough-y form. Then, stir in chocolate chips.
Next, using a 1-tablespoon cookie scooper, create even rows on a parchment lined sheet pan.* Sprinkle the cookies with a dash of sea salt - this maximizes the delicious flavor! Slide the pan in the oven and bake for 8-10 minutes.
Once the cookies are out of the oven, place them on a cooling rack to cool down for a moment. But the question is... can you really wait that long?
Keep them in an airtight container on the counter for up to three days, or in the freezer for up to two weeks. Enjoy!
*If you don't have a cookie scooper - you need one!! They are amazing for everything from cookies to meatballs. This is a good, basic one you can pick up on Amazon.
I'm actually on day 4 of a round of the Whole30, so these cookies will have to wait a few more weeks until I can bake them up again. (A girl can dream, though, right?) So I hope YOU enjoy them - maybe with a glass of some homemade almond milk. YUM!