Description
Almond butter oatmeal chocolate chip cookies bring together creamy almond butter, hearty oats, and rich chocolate chips in a way that gives you cookies with great texture and flavor. Your batch comes together quickly without any fussy ingredients, making these perfect when you’re craving something satisfying and a bit nutty.
Ingredients
Scale
Dry ingredients:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup oat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1.5 cups quick oats
Wet ingredients:
- 1.5 sticks softened butter
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup pure maple syrup
- 2 whole eggs
- 1 teaspoon vanilla extract
- 3/4 cup almond butter
Mix-ins:
- 2 cups semi-sweet chocolate chip morsels
- 1 cup almonds, chopped into small pieces
Instructions
- Set your oven to 350 degrees Fahrenheit before you do anything else.
- Combine 1 cup all-purpose flour, 1/2 cup whole wheat flour, 1/2 cup oat flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon in a large bowl and set it aside.
- Using a mixer with the paddle attachment, beat 1 1/2 sticks of softened butter for about 2 minutes until it turns pale and creamy.
- Add 1 cup firmly packed brown sugar and 1/2 cup granulated sugar to your butter and beat until the mixture looks smooth.
- Pour in 1/2 cup pure maple syrup and beat again to blend everything together.
- Add one egg at a time with the mixer on medium speed, mixing between each addition, then scrape down your bowl and mix once more.
- Add 1 teaspoon vanilla extract and 3/4 cup almond butter and beat until you reach a smooth consistency.
- Add your flour mixture in three separate portions, mixing just until each addition disappears into the dough.
- Take the bowl off the mixer and fold in 1 1/2 cups quick oats, 2 cups semi-sweet chocolate chip morsels, and 1 cup chopped almonds by hand.
- Line four baking sheets with parchment paper and use a 1-ounce scoop to portion out 48 cookies, placing 12 on each sheet in a 4 by 3 arrangement.
- Bake one sheet at a time in the center to upper area of your 350-degree oven for 10 to 12 minutes until the bottoms turn golden brown while your tops stay pale.
- Leave the cookies on the pan for 2 minutes after removing from the oven, then transfer them to cooling racks to finish cooling completely.
Notes
- Room temperature butter makes a difference in achieving that pale, creamy texture, so take it out of the fridge about an hour before baking.
- Mix your dry ingredients thoroughly before combining them with the wet mixture, which helps distribute the cinnamon and baking powder evenly throughout each cookie.
- Stop mixing the dough as soon as your flour disappears to keep these cookies tender rather than tough, and save the hand-mixing for folding in the oats, chocolate chips, and almonds at the end.
- Bake one sheet at a time in the center or upper third of your oven so each batch gets consistent heat and develops those browned bottoms while keeping the tops pale and soft.
- Prep Time: 15 minutes
- Cook Time: 11 minutes per pan
- Category: With Oat
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 203
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 24 mg