Almondy Oatmeal Dark Chocolate Coconut Cookies

This weekend is my first weekend home with not very many things going on at once, in awhile. I decided that a snowy Saturday night in would be the perfect time to listen to pop punk and get some homework done. Naturally, since I am Sarah Louise, I needed to brew some tea in order to feel whole while I sat in front of my laptop gathering marketing research. So, I brewed some chocolate mint rooibos. When I went into the kitchen to retrieve it, I saw my roommate’s chocolate chips on the counter, and my thought process took a downward spiral from there…
Hmmm. Chocolate chips. I wonder if I should put my own chocolate chips in my rooibos for extra Treat-Yoself-Saturday points!
Ick, no. Last time I tried to make my hot chocolate with those I left them too long and it burnt. 
I wish I had a constant supply of sweets to eat with my delicious tea though. 
Even though I am trying to be a healthy thing. 
OATMEAL IS HEALTHY. But oatmeal is for breakfast. 
I haven’t baked oatmeal cookies in a million years. 
OH MY GOSH I AM GOING TO BAKE OATMEAL COOKIES. 
Yes, instead of doing homework. 
FINE. I’ll do some work while they’re in the oven.

Hahaha. The italics make it look so much more poetic than it really was. So, because I haven’t made oatmeal cookies in a  million years, I decided to consult the internet and found this delightful almond butter oatmeal cookie recipe, sponsored by Almond Breeze, from Two Peas & Their Pod.  I only had fresh cranberries, and someone was already telling me they were “healthy,” judging from the title, so I  decided to omit those, and adapted the recipe to suit my needs and cravings a little bit. Here are the ingredients I used instead:

Ingredients:
1 cup all purpose unbleached flour
1 tsp baking soda
pinch of salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup unsweetened almond butter
1/2 cup brown sugar
1/2 cup vanilla soy milk
1 cup old fashioned oats
3/4 cup vegan chocolate chips
1/2 cup unsweetened coconut flakes

While I changed a few ingredients, I pretty much followed the directions although the cooking time wasn’t enough for my oven. 🙂

Directions:
-Set oven to 350 degrees F and lightly oil a baking sheet or place parchment.
-In medium sized bowl, combine dry ingredients
-In larger bowl, whisk together almond butter, brown sugar, soy milk.
-Mix dry ingredients in thoroughly, than stir in oats, chocolate chips, coconut.
-Roll dough into balls and flatten gently and slightly as you place them on your baking sheet. Bake for 10-12 minutes, and set aside to cool so that you don’t get too anxious and then your mouth is full of hot almond butter and oats because ouch.

I found that these definitely satisfied my craving, and omni roommate loved them too! Plus, I  tricked myself into thinking I was being healthy while eating cookies because they contained almond butter instead of regular vegan butter and things. Needless to say, it was an evening of eating oatmeal chocolate cookies while they were still warm, and trying not to get chocolate on my keyboard as I did my homework. I hope no one else’s Saturday night was this wild and unadulterated.

PS. If any of you want to be besties on Twitter, I would love that. My Twitter game is weeeeak.