Almond Joy Oatmeal Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Agave

• Pasta & Grains

  • 1 cup Oats, instant

• Baking & Spices

  • 3/4 tsp Almond extract
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Cinnamon
  • 2 tbsp Dark chocolate
  • 1/8 tsp Salt
  • 3/4 cup Whole wheat flour

• Nuts & Seeds

  • 2 tbsp Coconut, unsweetened

• Dairy

  • 2 tbsp Coconut oil or unsalted butter

Found on amyshealthybaking.com

Description

Ingredients

• 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

Directions

• 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.
• Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
• 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.

Nutrition