Behind every acclaimed food blogger there lies a talented set of taste-testers. These individuals have the power to veto or give the green light to any recipe that they taste, which is essential to establishing a strong foundation of killer recipes.
My trusted taste testers: the lunch table squad. If the recipe isn’t a home run, they are honest with me, and I couldn’t be prouder to have them helping me out. It’s always good to have a second opinion, or in this case a second set of taste buds.
When I walked into the art room (yes, we are those hipsters who dine in the art room) with my retro lunchbox in one hand and a ziplock container filled with these cookies in the other, my friends were eager to complete their duty. Everyone, except my friend who is allergic to peanuts, stole a cookie right away. The response was unanimous: these cookies were a grand slam.
Their reactions were as follows and I quote:
“They are perfect in every way.”
We proceeded with our commentary for the rest of the lunch period, just to taunt our pal with the peanut allergy, all in jest of course. For the record though, I did promise to make the next batch nut-free. This offer was made particularly so I could have an excuse to taste test more cookies, which I am sure my friends would not be opposed to either.
Now go make these cookies and find yourself a group of rad buddies to enjoy them with you.
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- ¾ cup all purpose flour
- ¼ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- ½ cup melted ghee (or butter)
- ¾ cup brown sugar
- ½ cup Wild Friends Vanilla Espresso Almond Butter (or regular almond butter + 1 tsp espresso powder)
- 2 tsp vanilla extract
- 2 cups quick oats (not old fashioned oats)
- 1¼ cup semi sweet chocolate chips
- Preheat oven to 350 F.
- In a large bowl, mix together flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the melted butter and brown sugar. Add in the almond butter and vanilla and stir until smooth. Finally whisk in the egg.
- Fold the dry ingredients into the wet, then add in the oats and chocolate chips.
- Spoon 2 tbsp scoops of cookie dough onto a parchment lined baking sheet, leaving room between the cookies, so they don't spread into each other.
- Bake cookies for 11-12 minutes, flipping halfway through baking time. Allow cookies to cool for 10 minutes on the baking sheet before transferring to a wire cooling rack to completely cool.