Recipe Vortex

1 cup unsalted almonds

2 cups old-fashioned rolled oats (not instant)

1/2 cup all-purpose gluten-free flour blend

1 tsp baking soda

1/2 tsp salt

3/4 tsp cinnamon

1/2 cup nut butter (almond or peanut)

1/4 cup avocado or olive oil

1/4 cup honey

1/4 cup brown sugar

1 egg

1 tsp pure vanilla extract

1/2 cup dried cherries

1/2 cup dark chocolate chips

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper + set aside.

Using a food processor, pulse almonds until finely chopped/minced and almost flour-like.

Transfer almonds to a large bowl and add rolled oats, gluten-free flour, baking soda, salt, and cinnamon.

Mix well.

In a large bowl, combine almond butter, oil, honey, brown sugar, egg, and vanilla and mix well with a fork.

Fold in dried cherries and chocolate chips using a baking spatula, then mix in the oat mixture.

For best results, pop mixture in the fridge for 15 minutes. This is optional but makes the mixture easier to scoop.

Use a tablespoon to scoop heaping TBSP of dough (which should be super-thick) onto your parchment paper-lined baking sheet. Spacing each approx. 2 inches apart.

Bake until lightly browned for about 8-10 minutes. (mine were done at 8)

Use a spatula or fork to gently flatten each ball-o-oats into a flat cookie.

Allow to cool for 5 minutes on the baking sheet (this helps crisp up the edges and set the shape) before transferring to a wire cooling rack to finish cooling.

Complete in 2 batches if needed, allowing the mixture to sit in the fridge while you wait to bake the second batch. Enjoy!