I probably should have called this – If You Don’t First Succeed Turn It into a Parfait. Remember, I mentioned I had to make a second batch of the Oatmeal Chocolate Chip Almond Butter Cookies. They were too dry. They reminded me more of granola. Since they were granola like, I decided to make parfaits with them.
The cookies fit perfectly into a small mason jar. Then I layered some ingredients. These parfaits make the perfect portable snack. You can change it up with different kinds of fruit.
Layer in order of the ingredients.
Serve. Eat. Enjoy.
It took me two batches to get these cookies right. The first batch was too dry, yet the flavor was delicious. I have plans for the drier batch. I am thinking a breakfast cookie yogurt parfait with some berries. I added applesauce and that made all the difference.
These are the perfect cookies to put in the lunch box. They are WFPB, Vegan and Gluten-Free. This recipe makes 24 cookies, just enough for yourself and to share with your loved ones. There is no guilt with these cookies, so enjoy.
- 1 c GF oat flour
- 2 c GF rolled oats
- 1/2 tsp Baking Spice Blend
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp Himalayan Salt
Whisk together the dry ingredients in a large bowl and set aside.
Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone mats.
- 1/2 c almond butter
- 1/2 c maple syrup
- 1/2 c applesauce, unsweetened
- 1 tsp pure vanilla extract
Mix together the wet ingredients in a medium bowl. Set aside.
Stir in the chocolate chips into the dry ingredients; coating the chips with the flour mixture.
Add the wet ingredients to the dry ingredients and stir until thoroughly combined. Drop the cookie batter by heaping tablespoons onto the prepared baking sheets. Bake for 10-12 minutes, until cookies are golden.
Note: You can make the oat flour by grinding rolled oats in a spice/coffee grinder.
Serve. Eat. Enjoy.