We had some friends and their kids over for dinner to watch the Packer game today. The Green Bay Packers played the New York Giants this afternoon and, unfortunately, lost. But I’m glad we had cookies to temper the sadness.
I wanted to make some cookies that kids would enjoy but were also peanut-free. I searched online (I love the Internet!), and found this recipe on the twopeasandtheirpod.com website.
They were a hit! Or should I say touchdown?
Almond Oatmeal Cookies
1 cup whole wheat pastry flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup almond butter
1/2 cup brown sugar
1/2 cup almond milk
1 teaspoon vanilla extract
1 cup rolled oats
1/2 cup dried cranberries
1/2 cup chocolate chips
Preheat the oven to 350 degrees F.
Mix the flour, baking soda, salt and cinnamon and set aside.
Add the almond butter and brown sugar to a bowl or a stand mixer. Mix until light and fluffy, about 2-3 minutes. Mix in the almond milk and vanilla extract. Scrap down the sides, if necessary.
Once the almond butter and sugar is ready, turn the mixer to low and add the dry ingredients. Mix to combine. Stir in the oats, dried cranberries, and chocolate chips.
Using a tablespoon measuring spoon, scoop 1 tablespoon of the batter and roll into a ball by hand and place on a prepared baking sheet, about 2 inches apart. Gently flatten the dough balls with the palm of your hand.
Bake cookies for 20 minutes or until they are set and golden brown around the edges (I baked mine for about 40 minutes). Let the cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.