Lentine Alexis @lentinealexis, is back! Well, she never actually left as she bounced between the kitchen and the outdoors. This chef, author, and former professional athlete delivers another mouth watering recipe is Lentine’s “cookie best friend. This one is mine. And this one is likely to be yours too!” she says. “These chunky, satisfying cookies are exceptional in pockets and packs, and ultimately flexible (swap in nuts and mix-ins as you like,) and are a substantial fuel for winter endeavors.”
Makes 12-14 cookies
- 3 cups gluten-free rolled oats
- 2 cups raw almonds
- 1 ¾ cups whole-grain all purpose flour ¼ cup raw cacao powder
- 1 tsp kosher salt
- 1 tsp ground cinnamon
- ½ tsp baking soda
- 1¼ cups chocolate chips
- 1 cup butterscotch chips (optional but highly recommended)
- ¼ cup cacao nibs
- 1 cup extra virgin coconut oil (melted)
- 1 Tbsp vanilla extract
- 8 packets of Salted Cocoa UnTapped (OR about 1 cup maple syrup)
Line a cookie sheet with parchment paper. Set aside.
Preheat oven to 325°F.
Onto the baking sheet lined with parchment, spread the oats and almonds into two separate little rows – you want them to stay separate from each other, but you don’t want them piled so the ingredients toast evenly. Place the oats and almonds in the preheated oven and toast until just aromatic, 13 – 14 minutes. Remove them from the oven and allow them to cool to room temperature on the baking sheet.
Then, scoop the almonds off of the sheet pan and place them on a cutting board along with a handful of the oats. Use the parchment paper as a sling to transfer the remaining toasted oats to a large bowl, then return the parchment paper to the baking sheet. (It can be reused to bake your cookies!)
With a large chef’s knife, roughly chop all toasted almonds and about half of toasted oats (this can also be done by gently pulsing in food processor.) Place the ingredients in the large bowl with the remaining unchopped oats.
Add the flour, cacao powder, salt, cinnamon, baking soda and chocolate chips, butterscotch chips and cacao nibs to the bowl and stir with a spatula to combine. Set aside.
Melt coconut oil (this can be done by placing a jar of solid coconut oil in a pot of hot water for a few minutes or in the microwave.) To the melted oil, add the vanilla extract and the maple syrup and whisk to combine.
Add the wet ingredients to the mixed dry ingredients and stir with a large spoon or spatula until well combined. Mix with a large spoon until integrated. Then, refrigerate cookie dough for 20 minutes to let it firm so it’s ready to shape.
Remove cookie dough from the fridge and, using a ⅓ cup measuring cup, scoop out portions of cookie dough, shape them with your hands into mounds and place them on the cookie sheet, roughly 2″ apart (you may need to bake the cookies in two stages to allow for enough space.) Repeat with the remaining dough.
Bake the cookies for 18 – 21 minutes on a rack in the center of the oven, until golden brown.
Allow to cool completely on the cookie sheet, then store in an airtight container at room temperature for up to one week (if the batch lasts that long!)