Flourless Dark Chocolate Raspberry Almond Butter Oatmeal Cookies

• Vegetarian
• Gluten free

• Produce

  • 1 cup Raspberries, fresh

• Breakfast Foods

  • 3 cups Oatmeal, old fashioned

• Condiments

  • 1 cup Almond butter
  • 1/2 cup Honey, pure

• Baking & Spices

  • 2 tsp Baking soda
  • 1 cup Dark chocolate chips
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1/2 cup Flaxseed, ground

Found on thebakermama.com

Description

Ingredients

• 1 cup almond butter
• ½ cup pure honey
• 1 teaspoon pure vanilla extract
• 3 cups old-fashioned oatmeal
• ½ cup ground flaxseed
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 cup dark chocolate chips
• 1 cup fresh raspberries

Directions

• Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
• In a large mixing bowl, stir together the almond butter, honey and vanilla until smooth. Add the oatmeal, flaxseed, baking soda, and salt and stir until a thick mixture forms. Gently stir in the chocolate chips and raspberries until well distributed throughout and the dough moistens a little from the raspberries.
• Form 2 tablespoons of dough into a ball and place a few inches apart on the prepared baking sheets. Slightly flatten each cookie with the palm of your hand. If the dough is too sticky, spray your hands with non-stick cooking spray or use a cookie scoop.
• Bake for 12-14 minutes or until golden brown. Let cool for 10 minutes on baking sheets before transferring to a wire rack to cool completely.