We turned our favorite chocolate chip cookie recipe up a notch by using our mouth watering SQUIRREL STASH NUTS. The roasted pecans add the perfect buttery crunch to the gooey chocolate chips. We even replaced the nut butter with a secret stash of SQUIRREL STASH Almond butter made from our dynamic roasted and maple glazed almonds. Choose any SQUIRREL STASH Nut to experiment with!
This recipe is vegan and gluten free but we bet it’ll trick even the fussiest eaters. Bring these tasty bites to your next holiday shindig and you’ll be more popular than Santa…
Using just ONE bowl (woo, less dishes) mix together:
1/2 cup Almond Butter (almond does seem to work the best)
1/4 cup PURE maple syrup
3 TBSP Softened coconut oil
1/2 TSP PURE vanilla extract
Once all mixed & mingled add:
1/2 cup Rolled oats
1/4 cup Oat flour
1/4 cup Arrowroot (an alternative to cornstarch)
1/4 cup Almond flour
1/2 TSP Baking soda
1/2 TSP Sea salt
2/3 cup Chocolate Chips
1/2 cup Broken SQUIRREL STASH NUTS of choice
Once all the ingredients are mixed together feel free to eat half the batter, as what happens sometimes around here (no eggs, no harm..right??) or go ahead and scoop 1/2 TBSP scoops onto cookie sheets. Keep them nicely spaced as they like to spread when baking. Bake at 350 degrees for 8-12 minutes…8 minutes for gooier cookies and 12 for crunchy ones. This batter works very well when made ahead of time and refrigerated for at least 30 minutes.
Happy baking ya’ll!