Almond Butter-Oatmeal Chocolate Chip Cookies


Yeerrmmmm. Seriously everything you could ever want in a cookie.

Ellie swang by today to check out the new place and we broke in the kitchen with these delicious fellas. They’re like the comfort-food cookie: soft, gooey, and toasty with the perfect amount of sweetness. Plus they are “healthier” <wink> than your standard cookie. You probably want to get your oven going and start these NOW.

Almond Butter-Oatmeal Chocolate Chip Cookies (adapted from Brown Eyed Baker)
1 cup whole-wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup almond butter
1/2 cup granulated sugar
1/3 cup light brown sugar
1/2 teaspoon vanilla extract
1 egg
1/2 cup rolled oats
1 cup semisweet chocolate chips


  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  • Whisk together the flour, baking soda and salt; set aside.
  • On medium speed, cream together the butter, almond butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
  • Use a large cookie scoop (3 tablespoons)and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Let's Talk!