I will confess, I have been eating cookies everyday for the past 3 weeks. It's cookies season, right? It's both a terrible and wonderful thing at the same time. But, I'll tell you one thing, I'm still in love with cookies.
I have a co-worker who can't eat wheat, so I thought this was a perfect opportunity for me to test gluten free recipes! :D I also happen to have a huge jar of almond butter, so I thought this recipe was perfect.
I want to like almond butter, but I guess it's not for me. LOL. I bought a jar because I had these awesome almond butter cookies from the Great Food Blogger cookie swap last year that I absolutely LOVED!!!
I tried a spoonful of the stuff everyone is obsessed with, but, um, it's not something I love. BUT IN COOKIES....gosh...that's a different story! These cookies are amazing! They're so good, I just kept stuffing myself with them. :)
To be safe, I used gluten, nut, and soy free chocolate chips by a brand named Enjoy Life. If you want to bake something sweet for a gluten free friend or family, DEFINITELY try this recipe. This is actually one of those special cookies that stood out to me and the fact that it's also a gluten free recipe is a huge bonus!
These are thin and crisp and oh so wonderful. They break easily, so be careful. I squeezed the dough together when I was scooping them into balls to bake. Don't worry, they'll bake up fine!
Almond Butter Chocolate Chip Oatmeal Cookies (GF)
Adapted: Pastry Affair | Yields: ~ 18 cookies| Level: Easy | Total Time: 45 minutes
§ 1 cup creamy almond butter
§ 2/3 cup sugar
§ 1 large egg
§ ½ teaspoon vanilla extract
§ 1 teaspoon baking soda
§ ¼ teaspoon kosher salt
§ ¼ cup old fashioned oats
§ ¼ cup chocolate chunks (I used enjoy life, which are gluten, nut, and soy free)
- baking sheet(s)
- parchment paper/baking mat
- 1 medium mixing bowl
- 1 rubber spatula
- cooling rack
1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. In a medium bowl, beat together almond butter and sugar until combined.
3. Add in the egg, vanilla, baking soda, and salt. Mix to combined.
4. Using a rubber spatula, fold in oats and chocolate.
5. Use a cookie scoop to scoop cookie dough onto baking sheet, with 2 inches in between each.
6. Bake for 10-12 minutes. Allow cookies to cool down on baking sheet for 5 minutes before removing to cool completely on cooling rack.
- These cookies are crumbly than most. (Hence, fragile.)