A hearty cookie this is! Perfect for breakfast, dessert, or a delicious snack while you spend the day adventuring out on the trail. Slightly sweet and chewy, this pairs perfectly with a steamy latté or hot tea.



1 cup almond butter

2 eggs

1/2 cup brown sugar

1 tablespoon molasses

1 cup rolled oats (use gluten free oats if you prefer)

1/3 cup slivered almonds

1/3 cup milk chocolate chips (substitute dried cranberries if you prefer)

1 teaspoon baking soda

2 teaspoons vanilla

1 teaspoon salt



Preheat oven to 350 degrees.

Using a hand or stand mixer, beat together eggs, sugar and molasses.

Add almond butter, baking soda, salt, vanilla and oats.

By hand, stir in the chocolate chips and slivered almonds.

Place heaping spoonfuls onto a baking sheet (lightly greased or use cooking parchment).

Bake for 10-12 minutes. Cool on a rack.