Ed Santiago Recipes No-Bake Chocolate Almond Oatmeal Cookies

No-Bake Chocolate Almond Oatmeal Cookies

Easy, quick, and tasty

With the right ingredients (check your chocolate chips for soy/dairy, and your oats for gluten) these can be vegan, gluten-free, and soy-free.

Ingredients

Directions

1. Combine chocolate chips through cinnamon in a 3-quart saucepan, preferably heavy-bottomed so you don't burn the chocolate. Combine oats and almonds in a small bowl. Have a baking sheet available nearby, one that will fit in your fridge.
2. Place saucepan on medium heat and stir constantly until just melted. Remove from heat, stir in vanilla , then stir in oats and almonds until well combined.
3. Use a 1-tablespoon cookie scoop (or equivalent) to form roundish cookies. They will be lumpy. That gives them character. If desired, sprinkle VERY LIGHTLY with fine sea salt . Refrigerate 30 minutes.
4. Best served cool but not cold, so, remove from fridge an hour before serving. But store in fridge. Supposedly you can freeze in a plastic bag, I've never tried.

Notes

[1] Chocolate chips: Equal Exchange (from the Coop) is dairy- and soy-free. I like a mix of ~three parts 55% to one part 72%. Much as I love darker chocolates, all-72% is too strong for this recipe.

[2] Almond butter: Maranatha (the small jar at the Coop) works best for me. I normally love the grind-your-own, but in this recipe it comes out unpleasantly gritty.

[3] Original recipe says you can use peanut butter. I haven't tried.

[4] Coop does not carry sliced almonds, only slivered. DO NOT USE SLIVERED: Texture is all wrong, almost gummy. Yuk. I won't try that again. Find sliced almonds somewhere else.