Recipe adapted from a family recipe provided by Marcie Goldsby, the Mother of Honey Mama’s founder, Christy Goldsby
Ingredients:
- 3 cups gluten free extra thick cut oats, toasted (I used Bob’s Red Mill)
- 2 cups raw almonds, toasted
- 2 cups gluten free flour (I used Pamela’s Artisan Mix)
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup extra virgin coconut oil (melted)
- 1 cup maple syrup
- 1 T vanilla extract
- 2 cups (4 packaged bars) cold Honey Mama’s bars cut into 1/2” chunks (I used Salted Almond for this recipe)
Directions:
-
Line a cookie sheet with parchment paper. Set aside.
-
Preheat oven to 325 degrees.
-
Toast the almonds and oats (this can be done at the same time on two racks in the oven). Spread oats in a single layer on a cookie sheet. Spread almonds in a single layer on another cookie sheet. Place in preheated oven and toast until just aromatic, 13-14 minutes. Remove from oven and allow to cool to room temperature. 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).
-
In a large bowl gently mix together all dry prepped ingredients: almonds, oats, flour, salt, and baking soda
-
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). Measure the melted oil.
-
In a medium bowl combine all wet ingredients (melted coconut oil, maple syrup, and vanilla extract). Whisk until blended.
-
Remove Honey Mama’s bars from fridge and chop into chunks with large chefs knife.
-
Add wet ingredients and Honey Mama’s chocolate chunks into dry ingredients. Mix with a large spoon until integrated.
-
Refrigerate cookie dough for 20 minutes
-
Preheat oven to 375 degrees.
-
Remove cookie dough from fridge and spoon portions onto lined cookie sheet. Use a quart size ball jar lid to shape cookies (place lid on sheet and fill 3/4 full, pressing dough to edges to form).
-
Careful not to crowd cookies on sheet.
-
Bake 18-21 minutes until golden brown.
