In a medium saucepan melt the coconut oil over low heat. Add the almond butter, maple syrup, cinnamon and salt and stir until well combined. Turn the heat up to medium and while stirring constantly, bring the mixture to a boil for 1 minute. The mixture should begin to thicken. Remove from the heat and stir in the vanilla, oats and almonds. Using 2 tablespoons scoop out balls of the mixture onto a tray lined with baking paper and flatten. let the formed cookies cool until almost room temperature before pressing in the chocolate chips because otherwise they will melt. Alternatively you can use chopped apricots. Place the cookies in the fridge to chill for 1 hour before serving.

Serves 12

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