Flourless Almond Butter Oatmeal Chocolate Chip Cookies
Happy National Chocolate Chip Cookie Day! What better way to celebrate than to make these gluten-free and vegan almond butter oatmeal chocolate chip cookies.
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Ingredients
- 2/3 cup gluten-free rolled oats
- 1 tsp baking soda
- 3/4 tsp salt (reduce to 1/2 teaspoon if you almond butter contains any added salt)
- 1 tsp ground cinnamon
- 1 cup almond butter (or peanut butter)
- 2/3 cup brown sugar
- 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp warm water)
- 1 1/2 tsps vanilla extract
- 2/3 cup dark chocolate chips
Instructions
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
- In a small bowl, make the flax egg by combining the ground flaxseed and warm water. Stir and set aside for 5 minutes.
- In a medium bowl, combine the oats, baking soda, salt, and cinnamon. Stir to combine.
- In the bowl of a stand mixer, beat the almond butter, brown sugar, flax eggs, and vanilla until smooth, about 2 minutes.
- With the mixer on low, slowly add the oat mixture. Mix until combined. Stir in the chocolate chips. The dough will be very sticky!
- Scoop 1.5 tablespoon rounds of dough onto the prepared cookie sheets. Bake each batch for 8-10 minutes. Cool 10 minutes on cookie sheet before removing. Transfer to a wire rack to cool completely. Enjoy!
- Store leftovers in an air-tight container.
Servings: 16 cookies