Flourless Almond Butter Chocolate Chip Cookies
Flourless almond butter cookies packed with oats and chocolate chips for a hearty, chewy texture! A wonderful healthier treat or snack!
Servings 18 cookies
Calories 143cal
Ingredients
- 3/4 cup gluten free rolled oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup creamy all natural almond butter (I used Trader Joe's)
- 1/2 cup coconut sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon unsweetened almond milk
- 2 teaspoons vanilla extract
- 1/3 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In small bowl mix together the oats, cinnamon and baking soda; set aside.
- In the bowl of an electric mixer, beat almond butter, coconut sugar, egg, almond milk and vanilla until smooth, about 2 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
- Use cookie scoop to drop dough on prepared baking sheet, placing them 2 inches apart. If you want fat cookies, leave them as is. If you'd like your cookies a little bit flatter, then press the dough down with the palm of your hand.
- Bake cookies for 9-10 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
- Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Makes 18 cookies.
Notes
To ensure this recipe is gluten free, use gluten free oats.
You may use quick oats instead of rolled oats.
Feel free to replace the coconut sugar with brown sugar if that is what you have on hand.
Recipe adapted from my Peanut Butter Oatmeal Chocolate Chip Cookies
Nutrition
Serving: 1cookie | Calories: 143cal | Carbohydrates: 13.1g | Protein: 4.4g | Fat: 9.2g | Fiber: 2g | Sugar: 8.7g