Description
These Oatmeal Chocolate Chip Cookies are a deliciously wholesome treat made with almond flour, rolled oats, and natural sweeteners. Perfectly chewy with a hint of peanut butter flavor and studded with dark chocolate chips, these cookies offer a healthier twist on the classic favorite.
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 Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the right temperature by the time your cookie dough is ready.
- Combine Dry Ingredients: In a large mixing bowl, mix together the rolled oats, almond flour, and coconut sugar until they are evenly combined. This creates the base of your cookie dough.
- Add Wet Ingredients: Into the dry mixture, add the peanut butter, eggs, and vanilla extract. Stir well until the mixture is smooth and fully incorporated.
- Add Leavening Agents: Stir in the baking soda and baking powder to your cookie dough, ensuring they are well mixed to help the cookies rise slightly during baking.
- Incorporate Chocolate Chips: Fold in the dark chocolate chips evenly throughout the dough to distribute sweet pockets of chocolate in each cookie.
- Form Cookies: Using a scoop or spoon, drop 1 1/2 inch balls of dough onto cookie sheets lined with parchment paper. Space them evenly to allow for spreading.
- Bake: Place the trays in the preheated oven and bake the cookies for 10 to 13 minutes, or until the edges are golden and the centers are set.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool fully. Enjoy warm or at room temperature.
Notes
- For a nuttier flavor, you can toast the oats lightly before mixing.
- Use natural peanut butter for a healthier option, but creamy or chunky both work well.
- Almond flour can be substituted with another nut flour if desired.
- If you prefer sweeter cookies, increase coconut sugar to 3/4 cup.
- Store cookies in an airtight container for up to 5 days or freeze for longer storage.
