Double Chocolate Almond Cookies

Filling out countless applications for jobs and post-grad programs, you come across the same questions over and over again. They're all looking for someone different, someone who stands out, but their applications are all the same. It really feels like they're all looking for the same person.

One thing that everybody wants to know, apparently, is how you would describe yourself in three words. Let me tell you. It is not an easy question to answer. So, while I'm still not sure that I can tell you about myself in three words, I can give you three for this post and these cookies: short and sweet.

Double Chocolate Almond Cookies

Makes about 15 cookies

1 1/4 cups oat flour

1 cup rolled oats

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1/2 cup smooth almond butter

1/4 cup almond milk

6 tablespoons maple syrup

2 tablespoons coconut oil

1/4 cup Marcona almonds, roughly chopped

1/4 cup roughly chopped dark chocolate

2 tablespoons cacao nibs

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a medium bowl, whisk together oat flour, rolled oats, salt, and baking soda. In a measuring cup, whisk together almond butter, almond milk, maple syrup, and coconut oil. Make a well in the center of the oat mixture and pour liquid mixture into well. Stir with a wooden spoon until just combined. Gently fold in almonds, chocolate, and cacao nibs. Scoop dough out onto a sheet of plastic wrap and form into a disk. Place in freezer for 30 minutes until firm. Once firm, scoop out using a 1/4-cup ice cream scoop onto lined baking sheet. Bake for 15 minutes until firm and golden brown. Let cool on a wire rack.