Friday, July 17, 2015

Crunchy Almond Butter Oatmeal Chocolate Chip Cookies



  • 3/4 cup old fashioned oats (Bob's Mills Gluten Free Rolled Oats)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup almond butter
  • 1/2 cup light brown sugar
  • 1/2 cup Truvia(Stevia)
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 cup slivered  raw almonds (chopped)  
  • 1/2 cup Non-dairy Semi-Sweet Mini  Chocolate Chips (Enjoy Life Mini chips


  1. Preheat oven to 350°F.
    In a small bowl, whisk together oats, baking powder, and salt.

    In the bowl of a stand mixer fitted with a paddle attachment, cream together almond butter with chopped slivered almonds, brown sugar, and truvia until well combined, about 2 minutes.
    Add  egg and vanilla and beat to combine. Slowly add  in the  oat mixture. Gently mix or fold in the Non-dairy Semi-Sweet Mini  Chocolate Chips. Wrap dough in plastic wrap and chill in refrigerator for 30 minutes.

  2. Portion out dough by using a rounded tablespoon, or a small scoop or I just eyeball them by slicing the cookie dough with a knife so they are all the same size. Then lightly rolling each portion of dough together in your hands to create a smooth ball. Place balls on baking sheet and pat down each cookie to flatten out the cookie. Bake just until brown at the edges about 15 minutes, these cookies will be soft right out of the oven.  Let cool completely on a cookie rack and the cookies will harden and become crunchy. Makes about 2 dozen cookies. 



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