Almond Butter Chocolate Chip Cookies
If you’re craving a cookie that feels indulgent and nourishing, these almond butter oatmeal chocolate chip cookies are about to become your new go-to. They’re soft, chewy, perfectly sweet, and made with simple, wholesome ingredients you probably already have in your pantry. No flour, no fuss, and just one bowl.
Ingredients
- 2/3 cup gluten-free whole oats
- 1/4 cup coconut sugar
- 1 tsp baking soda
- 1 cup creamy almond butter
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl, combine the almond butter, eggs, coconut sugar, baking soda, vanilla and whisk until combined.
- Add the oats and chocolate chips and stir with a wooden spoon or spatula to combine. The mixture will be thick.
- Drop about 2 tbsp of the mixture onto a lined baking sheet. Make sure they are about 2 inches apart because they will spread a little bit. Use your fingers to pat them down lightly to flatten them. You don't have to flatten them all the way, they will spread a bit on their own.
- Bake 9-11 minutes, the outer edges will be slightly brown and the center will be a bit soft. They will keep cooking a little bit after you take them out so you want the center to be soft.
- Let them cool on a wire rack for at least 5 minutes so that they can set before biting into them.
Tried this recipe?Let us know how it was!