O.MG! These are vegan, dairy-free, gluten-free and sinful! Besides, anything Mary likes is a double whammy win in my book! Just disregard how rich they are because, they taste like hey-I’m-just-gonna-have-one-more-or-two-or-what-the-heck-I’ll-have-a-third-one-thank-you-very-much!
You want to double the amount you’re making, right now. Trust me on that one.
- 1/2 c almond butter
- 1/4 c +3 TBSP maple syrup
- 3 TBSP melted coconut oil
- 1/2 tsp vanilla extract
- 1/2 c rolled oats
- 1/4 c +2 TBSP oat flour (Just grind this amount of rolled oats in a food processor or a coffee grinder. I own two of these )
- 1/4 c arrowroot powder
- 1/4 c almond flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 c chocolate chips
- Preheat the oven to 350F
- In a large bowl, stir together the first 4 wet ingredients until completely smooth
- Add the dry ingredients into the wet mixture, one by one, until thoroughly combined
- Add the chocolate chips (I am planning to experiment and substitute with raisins and spices to make oatmeal raisins, too!)
- Add one TBSP to each cavity of a mini muffin silicone pan
- Bake for 16 minutes for the balls to be gooey and dough-like inside, and barely baked on the outside – just enought to stick together
- Let the whole pan cool for at least 10 minutes before popping them out gently.
I baked them in a mini-muffin silicone cups pan like this. This amount of batter filled 20 of the 24 cavities, at about 1 heaping TBSP of batter each.
They’re about 135 calories a pop, but, yeah, whatever.
As inspired by Angela Liddon on Oh She Glows.