After taking one bite of these cookies fresh from the oven, I looked over at Kevin and said, “These might be the best cookies I have ever made.” No exaggeration. They were everything a homemade cookie should be: Soft and chewy with a slightly crunchy exterior, chocolately, nutty, and just overall delicious. This recipe contained many ingredients that I use regularly, but new and different ways to use them. Almonds, oats, and flax seeds are pantry staples for me. However, I have never ground the almonds and oats into a flour, used a “flax egg” to stand in for a real egg in a baking recipe. For these reasons, my expectations for Almond Butter Chocolate Chip cookies were not exactly high. Yes, they are a little more labor intensive than opening a bag of Betty Crocker cookie mix, stirring in an egg and a stick of butter, and calling it a day. But you honestly get out what you put in. The ingredients in these cookies are totally natural and you know EXACTLY what is going in them (no butter, no flour, no eggs), unlike those premade cookie mixes. One of the best parts about these cookies is that they stay nice and soft for a few days after you make then. No hard, dry cookies here. Next time I make them I will double the batch and freeze half before baking. Then, I can thaw I out and bake it to have amazing, fresh cookies without the work. This recipe is both gluten free and vegan. The gluten free oats are optional though, so if you don’t care about them being gluten free, you can use regular rolled oats instead.
Tip: To make almond “flour” and oat “flour” for this recipe, combine gluten-free rolled oats and whole almonds in a high-powered blender or food processor and process until light and powdery.
1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water)
1/4 cup non-dairy butter (I use Earth Balance)
1/4 cup natural almond butter (or sub peanut butter)
3/4 cup turbinado sugar
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine grain sea salt
1 cup gluten-free rolled oats, blended into a flour
1 cup almonds, blended into a flour
1/4 cup dark chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a small bowl, mix together the flaxseed and water and set aside for 5 minutes to thicken. With a hand mixer, beat together the vegan butter and almond butter until combined. Add sugar and beat for one minute more. Beat in flax egg and vanilla until combined. Add the baking soda, baking powder, salt, oat flour, and almond meal. Fold in the chocolate chips.
Shape dough into 1 inch balls (if the chocolate chips aren’t sticking to the dough, just press them in with your fingers). Place the balls on prepared baking sheet as you roll them, leaving about 2 inches between them. The cookies will spread out as they bake.
Bake for 12 minutes, until golden brown on the bottom. The cookies will harden as they cool. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack and cool for an additional 10 minutes.
Nutrition Information per serving (1 cookie):
Calories: 146 Fat: 9g Carbs: 15g Protein: 3g Sodium: 122mg Sugar: 9g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
Source: Oh She Glows Cookbook: Crispy Almond Butter Chocolate Chip Cookies