Almond Butter Chocolate Cookies


  • 1 cup almond butter
  • 2 cups rolled oats, gluten free
  • 6 large pitted dates or 1/2 cup
  • 1 tsp Matcha powder, optional
  • 1 tsp cinnamon powder
  • pinch of celtic salt
  • 3-4 tbs water
  • Filling
  • 4 oz chocolate chips
  • 1 tbs coconut oil


  1. Line a baking sheet with parchment paper and set aside.
  2. Place all the ingredients, except the filling ingredients, in your food processor until the mixture comes together.
  3. Roll dough into 12 balls, transferring them to the prepared lined sheet. Make an indentation in the middle of each cookie by pressing down with your thumb.
  4. Melt the chocolate and coconut oil in a safe microwave bowl at 45 second intervals stirring in between.
  5. Spoon a teaspoon into each indentation of the cookie and chill for at least 1 hour before serving. I do this step in the freezer which takes just 15 minutes.


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