Nutrition
Per servingIngredients
- check_circle1 cup walnuts
- radio_button_unchecked1 ½ cups old-fashioned rolled oats
- radio_button_unchecked½ cup ground flax meal
- radio_button_unchecked⅓ cup whole wheat flour
- radio_button_unchecked1 teaspoon baking soda
- radio_button_unchecked1 teaspoon ground cinnamon
- radio_button_unchecked½ teaspoon salt
- radio_button_unchecked½ cup almond butter
- radio_button_unchecked⅓ cup brown sugar
- radio_button_unchecked¼ cup canola oil
- radio_button_unchecked¼ cup blue agave nectar
- radio_button_unchecked1 large egg
- radio_button_unchecked1 teaspoon vanilla extract
- radio_button_unchecked1 cup semisweet chocolate chips
- radio_button_unchecked½ cup dried cherries
Instructions
Preheat and Prep
Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
Using parchment paper prevents the cookies from sticking and makes cleanup much easier.
Mix Dry Ingredients
Pulse walnuts in the bowl of a food processor until ground into a flour-like consistency. Transfer the ground walnuts to a large bowl. Stir in the rolled oats, flax meal, whole wheat flour, baking soda, cinnamon, and salt until thoroughly combined.
Don't over-process the walnuts or they will turn into walnut butter.
Mix Wet Ingredients
In the same food processor bowl (no need to wash), combine the almond butter, brown sugar, canola oil, agave nectar, egg, and vanilla extract. Pulse until the mixture is smooth and well blended.
Scrape down the sides of the food processor bowl once or twice to ensure all ingredients are fully incorporated.
Combine and Form Dough
Pour the wet almond butter mixture into the large bowl with the dry ingredients. Stir to combine. Fold in the chocolate chips and dried cherries. The dough will be very thick.
A sturdy spatula or wooden spoon is best for mixing this thick dough.
Scoop and Bake
Scoop the dough by heaping teaspoons and roll into balls. Place the balls on the prepared baking sheets, about 2 inches apart. Bake in the preheated oven until the edges are lightly browned, about 8 to 10 minutes.
A small cookie scoop can help create uniformly sized cookies for even baking.
Flatten and Cool
Remove the cookies from the oven and immediately flatten them slightly with the back of a spatula. Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Flattening the cookies right after baking helps create a classic cookie shape and a chewier texture.
Chef's Notes & Tips
Preheat and Prep
Using parchment paper prevents the cookies from sticking and makes cleanup much easier.
Mix Dry Ingredients
Don't over-process the walnuts or they will turn into walnut butter.
Mix Wet Ingredients
Scrape down the sides of the food processor bowl once or twice to ensure all ingredients are fully incorporated.
Combine and Form Dough
A sturdy spatula or wooden spoon is best for mixing this thick dough.
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