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Cassandra Carillo

Almond Butter Chocolate Chip Cookies

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 14 Cookies
Course: Dessert
Calories: 59
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350F and prepare a baking sheet with non-stick spray
  2. Blend rolled oats in a food processor or bullet to form an oat/flour mixture
  3. Add all dry ingredients (EXCEPT chocolate chips) to a large bowl and mix well
  4. 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.
  5. Add splash of non-dairy milk as needed until a cookie dough texture is formed
  6. When dough is well combined, stir in chocolate chips
  7. Spoon even amounts onto the greased cookie sheet. **Recipe makes 14 cookies
  8. Bake for 10-12 minutes or until golden brown
  9. Let cool before you remove them from the tray. They will crumble if you transfer too soon.

Notes

Macros per cookie: 7 carb, 3 fat, 1 protein