Description
These Oatmeal Chocolate Chip Cookies are a deliciously wholesome treat, combining the nuttiness of almond flour and peanut butter with the sweet crunch of oats and rich dark chocolate chips. Perfect for a satisfying snack or dessert, they are easy to prepare and bake to golden perfection in just over 30 minutes.
Ingredients
Scale
Dry Ingredients
- 1 cup old fashioned rolled oats
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Wet Ingredients
- 1/3 cup peanut butter
- 2 eggs
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup dark chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to prepare it for baking the cookies evenly.
- Mix Dry and Wet Ingredients: In a large mixing bowl, combine the oats, almond flour, and coconut sugar. Stir these dry ingredients until well mixed. Then add the peanut butter, eggs, and vanilla extract. Mix until everything is well combined and you have a uniform dough. Finally, add the baking soda and baking powder, stirring thoroughly to distribute the leavening agents.
- Add Chocolate Chips: Fold in the dark chocolate chips evenly throughout the dough, ensuring every bite has a touch of chocolate.
- Shape the Cookies: Scoop the cookie dough onto parchment-lined baking sheets, forming balls about 1 1/2 inches in diameter to ensure even baking and the perfect cookie size.
- Bake: Place the cookie sheets in the preheated oven and bake for 10 to 13 minutes or until the cookies are golden around the edges.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack or serving plate to enjoy at the ideal temperature.
Notes
- Use parchment paper to prevent sticking and promote even baking.
- Check cookies at the 10-minute mark to avoid overbaking; adjust time based on your oven.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- For a nut-free version, substitute peanut butter with sunflower seed butter and almond flour with oat flour.
- The recipe yields about 12 generous-sized cookies.