This month, the Recipe Redux challenged us to reflect on a piece of treasured cookware, passed down to us from the kitchens of our favorite relatives. Considering my hand-me-down cookware is limited, this decision was a no-brainer: my treasured wooden spoon, passed down to me from my dear Momma. Make no mistake, this wooden spoon got around back in the day and had its hand in a host of recipes, but one recipe stands out from my childhood as my favorite to help make: cookies!
I have fond memories of sitting on the kitchen counter of my house (and my aunt’s house!), hand gripped tightly around the wooden spoon using my 6-year-old brute strength to stir the chocolate chip chewy goodness, sneaking morsels of cookie dough when no one was looking. In honor of my chocolate chip cookie childhood memories, I decided to healthify my usual go-to cookie recipe. This version is flourless, dairy-free and gluten-free.
Dark Chocolate Almond Oatmeal Cookies with Sea Salt
Makes about 24 cookies
1/3c coconut oil, melted
3/4c maple syrup
1c almond butter, unsalted, creamy
1/2tsp baking soda
1 cup chopped dark chocolate (dairy-free)
Maldon sea salt (or any course sea salt)
Preheat the oven to 350 degrees. Line baking sheet with parchment paper.
In a medium bowl, mix together coconut oil, maple syrup, eggs, almond butter, and vanilla. In a separate large bowl, mix together the rolled oats, cinnamon, baking soda, and dark chocolate. Combine wet ingredients with dry in the large bowl and stir to combine.
Drop 1/4c of dough onto the sheet and sprinkle with a few sea salt flakes. Repeat with remaining dough, separating by at least a couple inches on the sheet. Bake for 12 minutes or until golden brown.
Click on the link below to see what the other Recipe Reduxers are creating with their own treasured cookware.