These cookies are ridiculously rich, gooey, and—of course—delicious. You’d never guess these are free of dairy & gluten (no dairy or flour) as well as packed with nutritious nuts & oats. This recipe was created & executed as a result of a classic post-dinner dessert craving, which is absolutely wonderful when you have the time & energy to whip up some good ol’ cookies.
The recipe below takes a spin on the classic oatmeal chocolate chip. The almond butter adds a nutty, rich flavor, which pairs nicely with the oats & brown sugar. The chocolate chips are, of course, unbeatable, and this recipe requires only one bowl. Perfect for any time of day; yes, I have eaten these for breakfast. Without further ado, here is the recipe!
Almond Butter Oatmeal Cookies with Chocolate Chips (GF)
- 1 cup almond butter
- 1/2 cup brown sugar, tightly packed
- 2 tsp. vanilla extract
- 2 eggs
- 2/3 cup rolled oats
- 1 tsp. baking soda
- 1/2 cup chocolate chips
Preheat oven to 350 degrees F.
In a large bowl, beat the almond butter, sugar, eggs, and vanilla.
Fold in the oats and baking soda, making sure they’re evenly distributed.
Add in the chocolate chips.
Roll the cookies into 2-inch dough balls, and flatten slightly. Place on a baking sheet.
Bake for 9 minutes. Let cool for a few minutes before enjoying. I love having these with a glass of milk.