⅛teaspoonsalt(or ¼ tsp if using unsalted almond butter)
¼cupcoconut flakes(sweetened, packed)
2cupsold fashioned oats
½cupRed Hots candy
1bar3.5oz chili dark chocolate(e.g., Lindt, chopped into large chunks)
¼cupalmond slivers
Instructions
In a large mixing bowl, whip the butter till it’s pale and fluffy.
Add the brown sugar and white sugar and beat 1-2 minutes until smooth.
Add the eggs and beat another 1-2 minutes.
Add the vanilla extract and mix thoroughly.
Add almond butter, baking soda, cardamom, cinnamon, and salt, and mix thoroughly.
In a separate bowl, combine the oats and coconut flakes together.
(If using an electric stand mixer, switch to paddle attachment) Gradually add the oat and coconut mixture into the large mixing bowl, and stir till mixed evenly.
Add in the red hots and chili chocolate bits, and stir slowly till mixed evenly.
Cover and refrigerate for 15-30 minutes.
Preheat the oven to 350°F.
Using a 2 Tablespoon cookie scoop, ball the chilled dough and place 2 inches apart on a cookie tray lined a silicone baking mat or with parchment paper. Ensure no Red Hots are exposed to touch the tray on the bottom of the ball because they will melt.
Bake for 12 minutes. Remove the cookies from the oven and allow the cookies to remain on the tray for 4 minutes to solidify before moving them to a cooling rack.