almond butter oatmeal cookies

Guys, guys, guys.... this is one mean recipe for a good cookie. No, let's not say good. It's beyond good. It's addictive. Like, I make a double batch of these every 3 days because I consume all cookies and dough of the cookies, kind of addictive. After I had Warner, my sweet friend Lucy brought these over to satisfy my sweet tooth, because we all know mine is as sweet as they come. When I asked her for the recipe, she said she originially got it here, but the recipe was vegan and she confessed that she totally undid the vegan-ness by substituting in butter and eggs instead of the coconut oil and flax. Yep, I am totally fine with the unveganizing because it still has no flour, which I trick myself into thinking that these are 100% healthy and therefore I am justified in devouring unimaginable numbers of them in a short time span. I find that making these SOLELY to consume the dough yields the best result, but if you go the extra mile and make them into actually cookies then they are pretty good that way, too :)

Almond Butter Oatmeal Cookies
Yields: 3 dozen-ish

1/4 cup butter
1 cup almond butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 tsp vanilla
2 eggs

1 1/4 tsp baking soda

1/2 tsp cinnamon

3/4 tsp salt

3 cups quick oats

chocolate chips

walnuts {optional}

Preheat oven to 350 degrees.

Cream together the butter, almond butter, granulated sugar and brown sugar until well blended. Add vanilla extract and eggs. Beat together. Add oats, baking soda, salt and cinnamon. Mix until well blended. Add chocolate chips and walnuts, if desired.

Roll small balls of dough on ungreased baking sheet or parchment paper tray. Bake 10-12 minutes.

You're welcome. Now on to a needless amount of pictures of said cookies. Because they were beautiful to photograph.