Chewy Almond Butter Oat Cookies with Warm Spices

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

💡 Tip: Using parchment paper prevents sticking and makes cleanup a breeze.

In a large bowl, cream together the almond butter, softened coconut oil, and eggs until well combined and smooth.

Stir in the brown sugar and vanilla extract until fully incorporated.

In a separate small bowl, whisk together the almond flour, baking soda, cinnamon, and sea salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Gently fold in the rolled oats, chopped dark chocolate, and nuts. The dough will be thick.

Chill the dough in the refrigerator for at least 15 minutes. This helps the cookies hold their shape during baking.

💡 Tip: For easier scooping, you can cover the bowl and refrigerate the dough for up to 24 hours.

Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are just set. They will continue to firm up as they cool.

💡 Tip: For softer cookies, err on the side of less baking time. For crispier edges, bake a minute or two longer.

Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.