Ingredients:

  • 2 cups (180g) Old Fashioned Rolled Oats
  • 1 tsp Ceylon Cinnamon
  • 1/2 tsp Sea Salt
  • 1/2 tsp Baking Soda
  • 1/2 cup (125g) Creamy Natural Almond Butter
  • 1/3 cup (80ml) Pure Maple Syrup
  • 1 large Egg
  • 1 tsp Pure Vanilla Extract
  • 1/3 cup (50g) Dark Chocolate Chips (70% cocoa)
  • 1/4 cup (30g) Crushed Walnuts

Instructions:

  1. Preheat the oven to 180°C. Note: A hot oven is crucial for that immediate set on the edges.
  2. Whisk the dry ingredients. Combine 180g oats, cinnamon, salt, and baking soda in a bowl until the cinnamon is evenly distributed.
  3. Mix the wet ingredients. In a separate bowl, whisk 125g almond butter, 80ml maple syrup, the egg, and vanilla. Mix until the oil from the almond butter is fully incorporated and the mixture looks like smooth caramel.
  4. Combine the two. Pour the wet mixture into the dry oats. Fold gently until no dry oat streaks remain.
  5. Fold in the extras. Add your 50g dark chocolate chips and 30g crushed walnuts. Stir just enough to distribute.
  6. Scoop the dough. Place 2 tablespoon mounds onto your parchment lined sheet.
  7. Flatten slightly. These cookies don't spread much on their own, so use the back of a spoon to press them into 1 cm thick discs.
  8. Bake for 12 minutes. Remove when the edges are golden and the kitchen smells like a toasted nut shop.
  9. Cool on the pan. Let them sit for 5-10 minutes. They will feel soft at first but will firm up as the sugars cool.
  10. Final touch. Sprinkle that extra pinch of sea salt over the warm chocolate.