Having my mom here for the last several days was such a treat. I’ve felt a bit like a basket case lately as we’re dealing with some behavioural issues (the munchkin, not the mom!), and having her here made the world of difference. As I’ve written about in my birth story, the presence of other women who’ve been through it before (childbirth, raising a family, etc.) is a comforting feeling. There is strength to be found in hearing someone else’s child-rearing war stories (which are often hilarious in hindsight…seriously hilarious!). Sometimes you just need someone to tell you that everything is going to be ok, despite feeling like you’re doing most things wrong, unable to find solutions to ongoing issues, or worse yet, creating lifelong bad habits. I’m starting to realize that it’s ok not to have an immediate answer, to sift through the highs and lows of parenting, to do my best each day while troubleshooting through it all, and know that in the end love wins. We have so much love and laughter in this house—I have to remind myself not to lose sight of that. When my mom says to me that soon she’ll be grown and past these phases I find myself welling up with tears because I don’t want this time to pass, yet some days I’m at a loss as to how to get through them. “We are given what we’re able to handle,” she reminds me. Parenting is a humbling experience, and I laugh at my former self who had a long list of “things I’d never do as a parent”. Well, that list has been a running joke around here of late.
Cookies have felt so right lately, in every way possible. I’ve gotten lost in the testing of this recipe, probably 12 times in a few weeks (as you may have witnessed on Snapchat and Instagram!), and I’m so thrilled with how they turned out. I can’t even deal with how delicious these are, and how much joy they’ve brought into our lives. Total comfort food, right here.
Here are some things I love about these cookies:
+ They are jumbo (so glad I didn’t go with my original idea—mini cookies…temporary lapse in judgement, clearly.), chewy, and gooey (thanks to big chunks of chocolate and a short bake time) with a crispy edge (aka: my cookie nirvana).
+ They are vegan and gluten-free with a perfect texture…so pretty much unicorns of the cookie world given how amazing they taste.
+ Much like my beloved Crispy Peanut Butter Chocolate Chip Cookies, they have a wholesome base made up of oats and almonds.
+ They are sweetened with pure maple syrup rather than cane and brown sugar (this is a big request I’ve had!).
+ You only need ONE bowl! And everything is stirred by hand—no electric mixer required!
+ They only contain a few tablespoons of virgin coconut oil—there’s no vegan butter to speak of, but the flavour isn’t compromised one bit.
+ They are bursting with gooey chunks of dark chocolate! I started my testing with 100 grams, then tried 125 grams, and finally settled on 150 grams of chocolate in this recipe. Trust me on this one. Normally, I gravitate toward this 70% dark chocolate, but we all preferred a slightly milder bar in this recipe—Camino 55% dark chocolate bars. Feel free to experiment and find your perfect chocolate in this recipe!
+ Arrowroot flour/starch helps bind these cookies rather than a flax egg (some of you requested a vegan/gf cookie without flax due to flax allergies so I’m happy you can enjoy them too!).
+ They are super fun to photograph (hence, the million pictures). Try it yourself and tag them #ohsheglows on social media so I can see!
+ Did I mention they’re the cookies of my dreams? Ok, I’ll stop now.
Jumbo Chocolate Chunk Cookies
Yield
13 jumbo (4-inch) cookies
Prep time
Cook time
Total time
These vegan and gluten-free chocolate chunk cookies will blow your mind! The cookie dough is sweetened with pure maple syrup—you'd never know they don't contain any granulated cane or brown sugar (aside from the chocolate, of course). Almond butter, oats, almond flour, and a small amount of coconut oil form the hearty and nutritious base of these irresistible cookies. Prepare yourself for an addiction. We love these warm, but they're also great straight from the freezer or fridge! This recipe is inspired by The Bojon Gourmet.
Ingredients
For the wet ingredients:
- 1/2 cup (120 g) natural smooth almond butter (no subs)*
- 1/4 cup plus 3 tablespoons (105 mL) pure maple syrup
- 3 tablespoons (45 mL) virgin coconut oil, softened but not hot**
- 1/2 teaspoon pure vanilla extract
For the dry ingredients:
- 1/2 cup (50 g) gluten-free rolled oats
- 1/4 cup plus 2 tablespoons (50 g) gluten-free oat flour
- 1/4 cup (33 g) arrowroot flour/starch
- 1/4 cup (25 g) almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon pink Himalayan salt
- (150g) 55% non-dairy dark chocolate (about 1 1/2 bars)***
Directions
- Preheat the oven to 350°F (180°C) and line a very large (approx. 21 by 15 inch) baking sheet with parchment paper.
- In a large bowl, stir together the wet ingredients (almond butter, maple syrup, oil, and vanilla) until completely smooth.
- Stir the dry ingredients (oats, oat flour, arrowroot, almond flour, baking soda, and salt) into the wet mixture, one by one, until thoroughly combined. The dough will be a bit wet/oily, but this is normal.
- Chop the chocolate into small chunks. Set aside 3 tablespoons (for topping the cookie dough later), and stir the rest of the chocolate into the batter until combined.
- Using a large retractable cookie scoop (or simply a spoon and your hands), scoop mounds of dough (about 2 1/2 tablespoons of dough per cookie). Add each onto the baking sheet, about 3 inches apart, as they'll spread a lot while baking.
- Press the remaining 3 tablespoons of chocolate onto the tops of the cookie dough mounds, evenly distributed. (Reshape the cookie dough mounds if they flatten a bit.)
- Bake for 8 to 10 minutes (I prefer 8 1/2 to 9 minutes for gooey and soft cookies), until the cookies are spread out. If you prefer a crispy cookie, bake for about 12 minutes.
- Cool the cookies directly on the baking sheet for about 5 to 6 minutes. The cookies will be super delicate until they are cooled. Using a spatula, gently transfer each cookie directly onto a cooling rack for another 10 minutes, where they'll firm up even more. (It's normal to have a small amount of oil on the bottom of the cookies due to the almond butter. If this bothers you, simply place them on a couple sheets of paper towel.) Serve and enjoy! Allow the cookies to cool completely before storing.
Tip:
- * It's important to use natural smooth almond butter that has a fairly "drippy" consistency. Be sure to stir it very well before measuring and avoid using the dry/hard nut butter at the bottom of the jar as it's too difficult to mix with the other wet ingredients. Some readers have also said that using peanut butter resulted in cookies that didn't spread out and didn't hold together, so I wouldn't recommend subbing the almond butter.
- ** What is softened coconut oil? During the warm summer months, coconut oil is the perfect "softened" consistency at room temperature; it's neither solid nor completely melted. If you do need to use melted coconut oil, just be sure that it's not hot/warm or it could melt the chocolate.
- *** I prefer Camino 55% dark chocolate bars in this recipe, but feel free to use the chocolate of your choice.
- Tip: These cookies spread out a lot and are fairly thin. If you prefer a thicker cookie you can try chilling the dough before baking. (I haven't tried this yet myself.)
Nutrition Information
(click to expand)
COOKIE FAQs:
I posted this recipe to the Oh She Glows Recipe App over the weekend, and I’ve already had some questions about these cookies that I will share here:
Can I sub natural peanut butter for almond butter? Some readers have commented that they tried this swap and it didn’t work out so well. The cookies didn’t spread out and they were very crumbly. So I wouldn’t recommend it.
Can I make these nut-free? I haven’t tried a nut-free version yet, but if I do it will likely involve trying out sunflower seed butter and finely ground toasted sunflower seeds. Obviously the flavour will change a lot and might be overpowering. The cookies might not spread out, too. If you try anything out, please leave a comment and let us know how it turns out!
Can I swap the arrowroot for another starch? Arrowroot flour is a starch and it helps bind these cookies together. I haven’t tested this recipe using another starch yet (such as tapioca or potato starch), so I can’t say for sure. Again, if you try anything out please report back!
Can I make regular-sized cookies as opposed to jumbo? You sure can!
How do you store these cookies? After cooling completely, I typically store these cookies in a zip bag or container in the fridge (where they’ll firm up even more thanks to the coconut oil solidifying) for a few days. You can also store them in a freezer-safe bag in the freezer (likely for up to 1 month, but we’ll probably never be able to verify this).
Any suggestions for subs for almond meal and butter? I’m allergic.
You could try sunflower seed butter or peanut butter for an almond butter replacement. A common substitute for almond meal is hazelnut flour. Of course, these would all change the flavor of the cookie.
These look SO good! I love that they are so thin and have spread out. They look chewy which I could never master without sugar. No wonder you did like 12 batches. I got so inspired by the sight of your chopped chocolate that I chopped mine and made banana zucchini chocolate chunk muffins. They were delish. Not vegan but with whole wheat flour and maple syrup.
Your mom is right. 10 years later and my sleep after having kids is never the same. No, I sleep well. Really well. No sleepless nights anymore. But I wake up at 6-7 am no matter what time I go to bed. I can’t sleep in. No more of that worry free sleep. My mind is racing as soon as I wake up. I miss that. But you will definitely start sleeping comfortably again. In about 3-4 years. Sorry.:) Enjoy your mom’s visit while you can.
Oh my goodness – you have done it again! I am salivating looking at these pics! I almost bought more almond flour yesterday – will do so asap or maybe make my own tomorrow!!! My boyz have a soccer tournament this weekend and these will be perfect!
So glad you had your mom there – what a gift. I have teenagers and the comfort of talking with other moms is a GODSEND! (& I think these cookies will help too! ;-))
Thank you Angela!!!!
These look incredible! Definitely going to try them this weekend. I have an almond allergy, so I might have to try them with sunflower seed butter.
If you do, I’d love to hear how the sunflower seed works out, Ellen! Enjoy :)
They didn’t spread much at all, but they were delicious! Sounds like similar results to what people found when they used peanut butter. I also substituted coconut flour for the almond flour.
These cookies look delicious, It inspires me to make some of these cookies with pumpkin seed butter for the complete protein.
Oh, if you give it a try I’d love to hear how they turn out!
I made these last night and they turned out AMAZING. Definitely the best vegan/gluten free cookies I’ve ever had…and probably some of the best cookies I’ve ever had, period. I did chill my dough slightly before baking so my cookies didn’t flatten out as much when I baked them. It’s now the morning after and they are still incredibly soft and chewy. So impressed with this recipe. Will be making them again…and again!
One question – given the amount of maple syrup in these and the cost of it, would it be ok to sub for sugar? (cane, brown, coconut, or otherwise?) If so, how much? Tks!
Between the crispy almond butter chocolate chip cookies and the irresistible trial mix cookies, we always have some delicious gluten free cookies around here. I’ve made those recipes so many times that I’ve memorized them! It’s so great to have reliable cookie recipes that everyone loves.
I’m so exciting to give these a try, but I don’t have any arrowroot on hand at the moment. Would potato starch work?
Hi Annalise – I made them with potato starch and they turned out great. They didn’t spread very much, but I think my almond butter wasn’t runny enough. Regardless, they were amaaaaazing. I will be making these a lot. Can’t stop thinking about them!
I made these with the gram weight measurements and they never spread out, they ended up being puffy ball cookies. I’m wondering if the conversion might be off? Still tasted good though go!
Oh my god – this looks sooo good. I have to try them as I’m looking for a good, healthy cookie-recipe :)
I hope you enjoy them if you give them a try!
I came here for this recipe today but what you’ve said about family life has really struck a chord. I recently heard rob parsons speak and he said a quote about “the days are long but the years are short” when it comes to children growing up and that has stuck in my mind so much as it really does reflect how each day can be so difficult whether it’s troublesome toddlers or teenagers we are dealing with and yet they grow up so quickly.
Chocolate chip cookies are definitely one of our family favorites! Making them with a healthier base would definitely take some of the guilt out of consuming one too many (which always happens!). With our son’s autism diagnosis, we’re doing our best to eliminate gluten, dairy, and soy from his diet, and this recipe is exactly what we needed, thanks!
Do you think it would be ok to substitute some or all of the maple syrup with xylitol?
Hi Dawn, I’m so glad you found this recipe! I’m not sure how that substitution would work, as I haven’t tested it myself. But I hope that if you decide to experiment, you’ll report back! :)
Oooo! This looks so good!
Can’t wait to try these! Btw- your perfect granola recipe disappeared from the app, hoping it comes back as it was a hit (made it 4 times) and I can’t find it on your site either.
Thanks for all the yummy recipes!
Hmmmm, I’m not sure why the recipe would have disappeared, Cynthia! Is it showing back up for you, yet? Maybe double check to make sure all your filters are cleared, as that could be the culprit. Please keep me posted! :)
I just made these and love them!! Now, mine did not really spread, so the don’t look like Angela’s, but they still look and taste great! The only change I made was using whole wheat flour instead of oat flour, because I was too lazy to grind oats. Even being disorganized and not prepping my ingredients (fetched them as I went along), I was eating a chewy delightful cookie within 30 minutes of starting. I can see myself turning to this recipe repeatedly in the future, because it is so easy. I used Guittard Super Chocolate Chips, which are large discs. I’m sure I’ll try using cornstarch in them eventually, because I keep that on hand more than arrowroot.
These look so delicious!!! Bummed its another cookie recipe I can’t eat since I’m allergic to almonds ? if you feel inspired a good wheat free cookie recipe without almonds would be very appreciated
Angela, another great recipe! These cookies were a hit in our house. Made these in the morning and by lunchtime they had disappeared. My biggest problem is wanting to eat the entire batch myself. Thank you!!
Oops forgot to rate this recipe.
Another GREAT recipe! I love all your desserts, thank you SO much for sharing them with us!
I made these cookies today and they are delicious!!! My nearly six year old great-nephew did ALL the stirring while I measured and dumped! Very quick and easy! I did sub corn starch and Enjoy Life regular chocolate chips. We will make these again!!
So great to hear they turned out well with the cornstarch, Lisa! Thanks for sharing. :) I’m glad you and your little helper enjoyed the cookies!
I made these last Thursday night after a serious cookie craving struck, and they were seriously AMAZING! Crisp edges, soft + chewy interiors, and almost bendable (in the best of ways). The entire batch was devoured in 48 hours (by just two of us!), and I’m already tempted to make them again!
I’m so glad the cookies were such a hit, Ashley! :)
These look insanely good! I was looking for a good cookie recipe so I am so glad to have found this!
Love it!
xoxo
Krista
www.hundredblog.com
My favorite part:
“We are given what we’re able to handle,” she reminds me. Parenting is a humbling experience, and I laugh at my former self who had a long list of “things I’d never do as a parent”. Well, that list has been a running joke around here of late.
Question for friday faqs: i often make half or quarter batches of your dessert recipes because otherwise i will eat the whole thing. Just wondering what you do with the many batches of dessert you make? Even if i store it in the freezer i find i am always going back to eat more until it is done !
I like to give away some of my baked goods to family and friends—it’s not unusual for my local friends to find little packages on their doorstep. We have a lot of people in the house lately, so I make a point to offer things whenever someone is around. That said, we don’t buy many packaged/processed or store-bought desserts or snacks, so we also don’t feel guilty eating our fair share of homemade treats—which we do often! ;)
These look gorgeous! I can’t wait to try them myself – thanks for the tips.
Please could I feature this recipe on the Vegan+ section of my website? I’m aiming to post a vegan recipe every monday for MeatFreeMonday, and inspiration is always welcome! Thanks :)
Hi Alastair, Yes, you certainly can! If you have not changed the original recipe I prefer that you simply link to the original. If you have changed the recipe significantly, feel free to post it along with your changes and a link back to the original recipe.
These are so delicious! I really liked your other cc cookie recipe, but prefer this one without the flax egg. Even the non vegans in my house thought were wonderful (a true test). Thank you, thank you for sharing the new recipe. You outdid every yourself. Looking forward with anticipation to your next cookbook. <3
Even as an 18 year-old who is just starting work and putting in more time and effort into my blog, I still find myself clueless in certain situations where I wouldn’t know how to gain traffic while balancing life! I try to enjoy the journey and really listen for signs! Anyways, these cookies look absolutely fantastic and I cannot wait to try them when I get more almond butter!
Angela, I’ve followed your blog for years, own your cookbook, and love a number of your recipes. That being said, I’ve never been compelled to comment…until now! I made these last Friday and took them to an event. Not only was the “dough” delicious, they turned out perfectly and everyone at the event loved them. Thank you for creating such amazing gluten free vegan recipes. Keep up the incredible work!
I’ve been baking batch after batch of cookies this past month! Hmm.. Must be something about being a pregnant mom of a toddler that makes cookies that much more irresistible ? Cheers to doing our very best with the information, awareness, and energy we have available to us at any given moment ~
I just made these and they didn’t turn out very well for me. My coconut oil was completely melted due to the temperature right now where I live, and I had to use all purpose flour as I didn’t realize I was out of almond flour, however everything else I used was the same as the recipe…thinking my almond butter wasn’t “drippy” enough, because after mixing the dry ingredients into the wet the mixture was dry and didn’t look like the photos here. Could have been the different flour I used too. They also didn’t flatten out very much. Still taste good though! Maybe next time.
I’m so sorry to hear to hear you ran into some trouble with the cookies, Kaitlin! If your almond butter was on the dry side, my guess is that that probably did have an impact (maybe the flour substitution, too — I haven’t tested the recipe with another flour myself yet, so I’m not sure how that would affect things). Great to hear the cookies still tasted good though! :)
Made these yummy cookies today! Successfully subbed out the arrowroot starch for cornstarch and maple for honey. A tad bit sweeter than I would have wanted (but that’s what happens when you run out of maple half way through the recipe…woops!) Thanks, Angela!
So glad to know those subs worked out, Tory! Thanks so much for sharing.
These are SO tasty! I’ve eaten way too many of these in the past 24 hours of having baked them. Plus my bf loves them and I’m always happy to get him stoked for vegan baked goods.
I didn’t have almond flour and I felt too lazy to throw oats in my food processor to make into a flour so I just added extra oats and then used GF flour and threw in some shredded coconut to boot. They still came out great. Glad you mentioned that the oily batter is normal because I had my doubts they would turn out when I was rolling the dough into balls.
Oh and I did chill the dough in the fridge prior and it did make for plumper cookies. Great tip there!
Glad that tip helped, Brooke!! And thanks so much for sharing your substitutions – it’s wonderful and super helpful to know the cookies turned out well. :)
Hi Angela!
I was just wondering if you could use agar agar as an alternative for arrowroot. I’m struggling to find arrowroot but have agar in the cupboard atm.
Thanks Meg
p.s bursting to try this recipe
Hi Meg, to be honest, I’m not totally sure! I haven’t tested the recipe using a different binding agent yet. If you decide to experiment, I’d love to hear how it goes!
Thanks for the recipe! I’ve just cooked those cookies, and the oil separated from the almond butter! From the moment I added mapple syrup and “creamed” it together, I got a kind of hard paste floating in oil… To save it, I press all the stuff in a pan and got a huge cookie!
Delicious, though! Kids love it :)
Oh no! I’m sorry you had trouble with your almond butter. I wonder what caused that…maybe it needed to be stirred up a little more? But a giant cookie is still a happy ending, I think! :) I’m glad your family enjoyed the end result!!
Hi Angela- You are genius! I just made these cookies for company tonight- I’m afraid they won’t last – they look INSANE! I ended up with 6 XXL cookies- I didn’t have a cookie scoop so I used a tablespoon and clearly over measured- but they came out perfectly.
Thanks for your genius site and recipes. Can’t believe you are doing all this pregnant and with a toddler. Impressive!
Best,
Rachel
Yum – these look heavenly. A must try. Love the fact that they’re gf & vegan — thank you for sharing! Xo Christina, Founder of The Clean Method magazine, dedicated to the best in clean food, fashion + fitness (See more: www.the-clean-method.com)
Angela – these are the best cookies I’ve ever made/tasted! Thank you for this recipe, I’ve already made them twice!! And my family loves them as well.
I’m so happy to hear they’re a hit with the fam, Riley! I’m glad you all have been enjoying them–we definitely have been around here, too. ;)
Yes, these are EVERY BIT as good as they look! I could hardly believe it! We’ve been refined-sugar free for a while (I make an exception for chocolate!) but just recently switched to a plant based diet, so I was thrilled to find this recipe. So delicious. Chocolate chip cookies are my favorite dessert but I never thought I would find one as good as my regular sugar, flour and egg recipe. This is it! I followed the recipe exactly and they turned out just as pictured, and absolutely delicious. Thank you for creating and sharing this wonderful recipe!
Thanks for such a “glowing” (hah) review, Maggie! It’s awesome to hear that you’re enjoying the recipe so much. I hope you enjoy many batches of cookies to come!
I FINALLY tried this amazing recipe! The only thing I didn’t have was almond butter so I used creamy organic peanut butter and it turned out fabulous! I think I’m going to put brewers yeast in them once the baby comes to turn them into lactation cookies! Thank you!!! ???
I’m glad the cookies are a hit, Sarah! And it’s great to hear they worked out with the creamy peanut butter, too.
I made these and had the issue that people who used peanut butter had but I used almond butter. They didn’t spread out and were crumbly. They were still tasty just not quite right. Any tips for next time?
Hmm…do you think it’s possible that your almond butter was a bit on the “too dry” side? I find a really drippy consistency works best with these cookies. I’m glad they still taste great, at least! (It sounds iike those crumbs might be begging to be used as a topping for some banana softserve or a decadent PB smoothie…)
OMG these look amazing. I have a party next week and plan on making them :) Thanks for sharing!!
I hope they’re a hit at your party, Jackie! Have a great time :)
Wow these look absolutely incredible. I have your cookbook but I still come to your site to find even more amazing recipes. Thank you!
Approximately how much chopped chocolate is 150g? I don’t have a scale so would love an (approximate) measurement in cups so I have a general sense.
Also, I made the Ultimate Green Taco Wraps from the app last night and they were amazing! Is there any way to copy & paste the ingredient list? I am often texting my fiancé a grocery list so that would be easier, but when I tap down it crosses out an ingredient.
Thank you for the deliciousness!
I made these today and they are delicious! Totally have that yummy chewy quality that almond butter can supply. Plus, they are no-fuss and GF – a rare pairing! My almond butter was not so natural (it’s MaraNatha no salt no sugar) but they still turned out well; I used regular table salt instead of Himalayan; and I just chucked in 1/2 cup of chocolate chips instead of measuring by weight, and it was a nice amount for me. Thank you for the recipe, and I really appreciate your posting more often again!
PS the unbaked cookie dough is pretty loose, but firms up well in the oven, so don’t panic if it seems too thin!
I’m glad you enjoyed the cookies, Teresa!! :) Thanks so much for the great comment.
I followed the recipe exactly except I used quick oats instead of rolled oats (but the oat flour was made from rolled oats). The cookies were a bit disappointing; they spread out a lot and were very crumbly. Could the quick oats be the problem? The dough was pretty wet so I froze it for about 8 minutes. I noticed that there is no flax egg or other liquid binder in this recipe, why is that? On what do the cookies rely to hold together? Anyway, I still want to try them again when I have rolled oats on hand because they look so delicious!
Hi Annalise,
It seems you are determined to make these cookies. wishing you best of luck and when you succeed please send me some.
Regards
Is there any subs for the almond flour? Could I use more oat flour or whole wheat? Also, could I use cornstarch in place of the arrowroot?
Hi Julia, I haven’t tried any of these substitutions myself, but I believe a number of readers have (in various combinations) with some success. Also, I haven’t tested it, but for the almond flour you might try using finely ground toasted sunflower seeds. I’d recommend reading through the comments to get a better sense of what might work best! And of course, if you experiment, I’d love it if you’d report back, too. Good luck!
Thanks Angela!
Absolutely amazing cookies! Thanks Angela for this delicious recipe. I made it for a work party and the whole batch was gone in 10 minutes. I used corn flour instead of arrowroot and it worked beautifully. Keep the beautiful recipes coming. Love all the hard work you put into them.
Thanks for the lovely comment, Tegan! I’m so happy to hear the cookies were a hit at your work party.
These look absolutely delicious – gotta love the jumbo sized cookies :)
Ambar | Her Little Loves
Right? Who doesn’t love a giant cookie. ;)
I just made these with sunflower seed butter instead of almond, and extra oat flour instead of almond again. They turned out AMAZING! Wasn’t trying to make them nut-free, just didn’t have the almond ingredients on hand. Perfect!
So glad to know the cookies turned out well with those subs, Rachel! Thanks so much for reporting back. :)
Hi Angela, I just made these cookies and they are by far the best cookies chocolate chip cookies! I did not have arrowroot powder and used cornstarch to bind them and they still turned out great!!!
So glad to hear the cornstarch worked out, Vicky! Thanks for letting us know!!
OMG these are the best chocolate chip cookies I’ve ever made!!!!! Trust me I’ve made a few. Hubby double checked with me that I have the recipe printed for another batch. These cookies did not last long in our house. Thank you for such a morish recipe!!!!
I’m so glad the cookies are a hit with you and the hubby, Melissa! I hope you enjoy all future batches just as well. ;)
Delicious. Super easy. Took me less than 20 minutes to throw together, exactly as indicated. Thanks!