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Preheat oven at 350. Prepare two baking sheets with parchment paper.
In a large bowl and using a mixer whisk the egg, almond butter, maple syrup and vanilla until well combined.
Add the oats, sugar, baking soda, cinnamon, and salt to the same bowl until they are all combined.
Add the nuts and the chocolate chips and mix with a spatula until they are well combined.
Using your wet hands make 16 balls approximately 1 inch in diameter and place them 2 inches apart on the baking sheet.
Press them with your hands to give them a cooking form. They will expand further when they cook.
Bake for 12 minutes.
Let them rest on the baking sheets for 5 minutes after they are done then transfer to a rack to cool down.
Enjoy!
Notes
Feel free to use double the chocolate chips or the walnuts or try different ingredients like coconut flakes, dried cranberries, dried cherries chopped, raisins, etc.
It is important that your hands are wet when you make the cookie balls to avoid the dough to stick to your hands.
You can storage them in the freezer for longer use or leave them t room temperature for up to 3 days.
I don't like counting calories because I find that very stressful but in case you are interested, each cookie has 161 calories.