While searching for a good chocolate chip cookie recipe, I ran into this recipe on Pinterest that is even flour and dairy free. It looked interesting, and I had almond butter in my pantry. This is the result of my experiment. It’s best when it comes out of the oven, crispy on the outside and soft in the inside. The next day it’s still good, but it becomes a soft cookie.
2/3 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt (reduce to 1/2 teaspoon if your almond butter contains any added salt)
1 teaspoon cinnamon
1 cup almond butter
2/3 cup dark brown sugar
2 large eggs
2 teaspoons vanilla extract
2/3 cup chocolate chips
Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
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, 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 2 tablespoon rounds of dough onto the prepared cookie sheets. Bake each batch for 9-11 minutes.
Cool 2 minutes before removing from the cookie sheet. Transfer to a wire rack to cool completely.