Ummmmmmm so, it’s Monday.
It’s been eons since I’ve posted a cookie recipe.
Well, at least it feels like it.
Cookies are my thang.
They are definitely my boo.
The peanut butter to my jelly.
We are about to put alcohol in your cookies.
Because it’s the holidays and lawd knows we all could use a little bit of alcohol.
Especially if your EXTENDED family is anything like mine.
Italian families have their problem child(s).
They come at a dime a dozen.
This is why we need bourbon in our oatmeal cookies.
Who needs wine
when we’ve got boozy cookies.
Oh and chocolate chips. Mhhhhm.
- For the cookies:
- ½ c. coconut oil, at room temperature
- 1 c. coconut sugar
- 1 large egg
- 1 t. pure bourbon vanilla extract
- 1 t. bourbon
- ½ c. + 1 T. gluten-free oat flour
- ½ c. almond flour
- 1¼ c. certified gluten-free rolled oats
- ½ t. ground cinnamon
- ½ t. baking soda
- ½ t. baking powder
- ½ t. fine sea salt
- 1 c. mini chocolate chips (I used the vegan Enjoy Life brand)
- For the maple bourbon glaze:
- ½ c. powdered sugar
- 1 T. pure bourbon vanilla extract
- 1 T. pure maple syrup
- For the cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the coconut oil and coconut sugar until just combined.
- Beat in the egg, vanilla, and bourbon and mix until smooth.
- Stir in the flours, cinnamon, baking soda, and baking powder. Mix until a dough forms.
- Fold in the oats and chocolate chips.
- Drop the batter by rounded teaspoons on to the prepared baking sheet.
- Gently press down on the tops of each cookie to flatten.
- Bake for ten minutes, or until the cookies have spread a bit and are lightly golden.
- Let the cookies cool completely.
- For the glaze, combine all of the ingredients in a small mixing bowl, whisking until smooth.
- Dip the tops of each cookie into the glaze and let dry until the glaze has hardened.