Oatmeal Chocolate Chunk Cookies

This will be your new go-to cookie recipe! A soft and chewy oatmeal cookie that is filled with health-promoting and real ingredients, skipping the refined sugars and flours. The best part about these cookies is that they are built around whole grains and almond flour and have a delicious buttery flavour from ghee. To customize this recipe, you can replace the chocolate chunks, walnuts and coconut flakes with your favourite nuts, seeds or dried fruits.

Prep time: 10 minutes

Cook time: 15 minutes

Makes 12 cookies

Ingredients

• 1/4 cup ghee, butter or coconut oil, room temperature

• 2 tablespoons cashew butter (or nut butter of your choice)

• 1 egg

• 1 teaspoon pure vanilla extract

• 1/3 cup coconut sugar

• 1 cup gluten-free rolled oats

• 1/2 cup almond flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon of sea salt

• 1/2 teaspoon cinnamon

• 1/3 cup unsweetened coconut flakes

• 1/3 cup chopped walnuts

• 1/3 cup chocolate chunks

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, mix the ghee/butter/coconut oil, cashew butter, egg, vanilla extract and coconut sugar.

3. Add the oats, almond flour, baking soda, salt and cinnamon to the bowl and stir to combine.

4. Fold in the coconut flakes, walnuts and chocolate chunks.

5. Onto your lined baking sheet, scoop dough into 12 equal-sized balls and arrange to leave 1-2 inches of space around each. Lightly flatten each cookie.

6. Bake for 12 to 15 minutes or until light brown; the centers will still be soft.

7. Remove from the oven and allow to cool for 10 minutes on the cookie sheet before transferring to a cooling rack to cool completely.