Description

Crunchy oat cookies topped with rich dark chocolate almond clusters—each bite delivers a satisfying snap, creamy melt, and nutty crunch, perfect for a decadent yet wholesome treat.

Ingredients

Units Scale

For the cookie base:
1 cup rolled oats
1/2 cup almond flour
1/4 cup coconut sugar or brown sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup melted coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
For the chocolate almond topping:
1 cup dark chocolate chips
1/2 tablespoon coconut oil
3/4 cup sliced almonds
1/4 cup chopped roasted almonds (optional, for extra crunch)

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, combine oats, almond flour, sugar, salt, and baking soda. Stir in melted coconut oil, maple syrup, and vanilla until dough forms.
Scoop and press dough into round cookie shapes (about 2 1/2 inches wide). Place on baking sheet.
Bake for 10–12 minutes until edges are golden. Cool completely on a wire rack.
In a microwave-safe bowl, melt chocolate chips with coconut oil in 20-second bursts, stirring between until smooth.
Stir sliced almonds (and chopped almonds if using) into melted chocolate.
Spoon chocolate-almond mixture on top of each cookie. Chill in the refrigerator until set (about 20–30 minutes).
Store in an airtight container in a cool place or fridge.

Notes

Use dairy-free chocolate chips to keep the recipe vegan.
Toasted almonds add extra depth of flavor to the topping.
Cookies can be frozen for up to 2 months; thaw before serving.

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 9g
Sodium: 80mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg