Oatmeal Chocolate Chip Cookies
These soft and chewy oatmeal cookies are packed with rich chocolate, nutty almond butter, and hearty oats—the perfect balance of crispy edges and a soft center!
Equipment
Ingredients
- ½ stick unsalted butter softened (or use ½ cup total of either almond butter or butter)
- ¼ cup almond butter
- ½ cup brown sugar or coconut sugar
- 1 teaspoon vanilla extract
- 1 large egg can sub flax egg (1 tablespoon ground flaxseed + 3 tablespoon warm water)
- 1 cup rolled oats GF if needed
- 1 cup almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dark chocolate chips
- 2 tablespoon brewer's yeast optional
Instructions
- Preheat oven – Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter & sugar – In a medium mixing bowl, beat the softened butter and sugar until well combined. Add the egg and vanilla extract, then beat until the mixture is light and fluffy.
- Add dry ingredients – Stir in the almond flour, oats, baking soda, and salt until just combined. Fold in the chocolate chips.
- Scoop & shape – Drop the dough onto the lined baking sheet in round mounds, spacing them at least 2 inches apart (they will spread slightly).
- Bake – Bake for 10-14 minutes (about 12 minutes is ideal) until the cookies are golden brown. They should look slightly underbaked in the center.
- Cool & enjoy – Let the cookies set on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
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