So guys, these cookies were a happy little accident lol. I meant to add a very important ingredient in andddd then realized when they were baking that I NEVER ADDED IT.
Honestly, this gives me a reason to remake them in a new way with the other forgotten ingredient. Which means more recipes for you to try!
I’m actually really happy these turned out so well. They taste delicious with a glass of almond-cashew milk.
Perfect for your littles because they aren’t filled with 1318439 differnet types of sugar lol. Just 1/4 cup in the entire batch! This also makes them macro friendly which suits flexible dieting.
You can also do a couple swaps with the oats and chocolate to make these gluten free and vegan friendly. You do you boo boo.
These were so easy to make. Really a 1-2-3 kind of recipe and trust me, those are the ones I prefer.
Once you blend your oats, you basically combine all dry ingredients in a large bowl except for the chocolate and mix well.
Then add in your vanilla and almond butter. Mix these in until you can’t anymore. Don’t be afraid to get your hands dirty here. Just make sure they’re clean lol.
Add in a couple splashes of non-dairy milk until you form a cookie dough. Add one splash at a time so you don’t accidentally add too much!
Now you can fold in the chocolate chips. Feel free to use less than 1/4 cup. It turns out this was a lottt lol but I love a lot of chocolate chips in my cookies so I left them.
Spoon them out ~25g each dough ball onto a prepared greased cookie sheet.
Bake at 350F for 10-12 minutes or until golden brown. Mine ended up taking 12 minutes.
Enjoy them with your family as a little snack/pick-me-up or make them for parties this summer!
Happy baking!
Almond Butter Chocolate Chip Cookies
Ingredients
- 1 cup Rolled Oats Blend into oat flour with some oat pieces left. Use Gluten-Free option if needed
- ¼ cup Packed Brown Sugar
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ¼ tsp Salt
- 1 tbsp Vanilla Extract
- ¼ cup Almond Butter
- Splash of non-dairy milk Can use dairy if preferred
- ¼ cup Mini Chocolate Chips
Instructions
- Preheat oven to 350F and prepare a baking sheet with non-stick spray
- Blend rolled oats in a food processor or bullet to form an oat/flour mixture
- Add all dry ingredients (EXCEPT chocolate chips) to a large bowl and mix well
- Add vanilla and almond butter to the dry ingredients and combine.Use your hands when it gets too hard to combine. It will still be a dry until you add the milk.
- Add splash of non-dairy milk as needed until a cookie dough texture is formed
- When dough is well combined, stir in chocolate chips
- Spoon even amounts onto the greased cookie sheet. **Recipe makes 14 cookies
- Bake for 10-12 minutes or until golden brown
- Let cool before you remove them from the tray. They will crumble if you transfer too soon.
Notes
Are you a almond butter kind of gal or a peanut butter one? I’m pretty on the fence with both! I can’t decide.
