Friday, May 24, 2013

Oatmeal Chocolate Chip Almond Butter Cookies

Mound of finished cookies.
I was aiming for a slightly healthier (and maybe a bit more grown-up?) twist on classic peanut butter cookies here. I used a natural, no-sugar-or-salt-added brand of almond butter, and much less sugar than typical cookie recipes call for since almonds are already sweet! So these have a great chocolate and nut combination, without going full on everyone's favorite orange and brown brand of peanut butter chocolate cups. You know what I mean?


What you'll need:

(Makes 2.5 dozen cookies)
  • 180g self raising flour (I used Dove's Farm Gluten-Free blend)
  • 100g soft light brown sugar
  • 100g oatmeal (I used a gluten free variety here too)
  • 100g chopped milk chocolate
  • 100g almond butter
  • 100g unsalted butter
  • 1 egg
  • 1/2 tbls baking soda
  • 2 tsp vanilla
  • pinch salt

Not quite finished - must vanquish the giant lump of butter first!

What to do:

Preheat the oven to 175C/350F.

Next, cream together the butter, almond butter, vanilla, egg and sugar. I used a handheld mixer on low. Make sure to get all of the butter lumps out!

Mix together the flour, baking soda, and salt and gradually add to the wet mixture. Once thoroughly blended in, add the oatmeal.

Chocolate chunks everywhere!

Finally, blend in the chocolate chunks. Aim for relatively even distribution. This way you will have no sad, chocolate-less cookies, and only happy, chocolate chippy cookies.

Form into cookie dough balls and space evenly on a cookie sheet. Bake for 10-12 minutes.

These don't need to cool for too long before being spatula-ed off the cookie sheet. And then eaten. Warm. Yum!

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