Oatmeal Almond Butter Chocolate Chunk Cookies (GF/DF)

We are at the trifecta of the chocolate holidays: Easter/Passover! Are you ready?

My family is always very good at making sure we celebrated both Jewish and Christian holidays. We are talking eating the Passover chocolate we sold for Hebrew school alongside the Reese’s eggs my mom put in our Easter baskets. Looking back on it, I always found it so beautiful how my mom was able to seamlessly blend the holidays. To be fair, a lot of the “religion” was removed from these discussions, but we did have a Sedar and we hunted a ton of eggs.

Full disclosure: I am an egg hunting champ!

Now, when I am thinking about chocolate, you know I am always thinking about cookies. There is nothing better than a cookie with chocolate. I GUESS raisins are ok, but only in very special circumstances. Whenever I bake cookies, I always think of that Friends episode. Have you seen it? Well, if your answer is no, then you should! I am pretty sure it’s on Netflix. It is the one where Monica is trying to get Phoebe’s mom’s favorite cookie recipe. However, she soon figures out that Phoebe’s mom’s recipe is from Nestle Tolouse (aka the back of the Nestle chocolate chips bag!).

What can I say? Sometimes you just do not mess with the classics.

Now… these cookies. Let us talk about these cookies. I normally do not eat a lot of baked goods (and if I do, I am making some sort of quick bread), which I know sounds so bizarre. I normally find them either too sweet or leaving me sluggish. However, these cookies have somehow won over my baked good skeptical heart. They only contain 7 ingredients, a lot of which you probably have hanging around, and requires nothing more than a mixing bowl and a spoon to come together.

So first of all, the core deliciousness of these cookies comes from almond butter. I am OBSESSED with this brand of almond butter and used it to develop this recipe in particular, but honestly, any brand will do. If you are allergic to nuts, I would suggest using a sunflower seed butter as a replacement. Easy as that!

Then you blend your typical liquid ingredients, stir in your oats, and  add in ALL THE DARK CHOCOLATE. You could use chips for this recipe (around 1/2 cup), but I personally prefer chopped dark chocolate for these cookies. They just leave pools of chocolate that makes these cookies feel like straight up luxury.

Then finally, a little sprinkle of salt, err…. okay, maybe a salt shower, on these cookies right before baking turns them into the most delicious savory and sweet combo. They are chewy but some edges are crunchy and they are my absolute dream cookie at the moment, which is saying a lot since, as you know, I’m not very into sweets. I ate three last night and I regret nothing.

Now that makes a pretty freaking good weekend plan, right?

Yields 16-20 cookies

Oatmeal Almond Butter Chocolate Chunk Cookies

10 minPrep Time

10 minCook Time

20 minTotal Time

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5 based on 1 review(s)

stuff

  • 1 cup natural creamy almond butter
  • 2/3 cup packed dark brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3/4 cup rolled oats (gluten-free if desired)
  • 1/2 teaspoon baking soda
  • 4 ounces chopped dark chocolate
  • Flakey sea salt for sprinkling on top

meanderings

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In small bowl mix together the oats and baking soda, Set aside.

In a large bowl mix together almond butter, brown sugar, eggs and vanilla until smooth. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chunks.

Roll cookies into 2-inch dough balls and place 2 inches apart on the prepared baking sheet. BARELY flatten the top of the cookie with your hand. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape but that's okay. They will still be delicious!

Bake cookies for 9-12 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. Sprinkle each cookie with flakey sea salt. Makes 16-20 cookies.

Nutrition

Calories

2821 cal

Fat

170 g

Carbs

301 g

Protein

56 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://www.thecuttingvegblog.com/oatmeal-almond-butter-chocolate-chunk-cookies/

6 comments

  1. Ok I can’t do that brown sugar... I’ll try honey 🍯 maple syrup or dates.... thoughts?
    1. That or coconut sugar would work well! I haven't tried with honey or maple syrup but it might make the dough too watery. Let me know how it goes!
  2. These look heavenly. I have a jar of Nutzo smooth 7 seed/nut butter--how do you think these would turn out if I used that?
    1. I think that would work out great! Let me know how it turns out!
  3. I used prunes that I had soaked and they were a HIT! i take all my treats to my yoga studio where I teach and it was almost odd how much people were loving! ha! <3 thanks for the inspiration dear. oh and i used half almond butter and half tahini (use what ya got!)
    1. Ahh thank you dear! Half tahini sounds amazing!

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