I decided to take a break from all the Easter baking by making these Almond Oatmeal Chocolate Cookies. I’ve replaced baking with baking…I think I might have a problem.
I love baking. I really love baking. Ever since I can remember, I have loved baking. There is something so therapeutic about the smells that fill the whole kitchen when baking a fresh batch of apple pie muffins. Or surprising your family on Saturday mornings with light fluffy buttermilk waffles.
I’ve often thought about my obsession with baking (and cooking) and I’ve concluded that it really is about sharing with family and friends. At the end of the day, it’s about connecting with the ones that are dear to you! And how lucky am I that I get to share all of my favourite recipes with all of you.
As I look out my window this morning, I am feeling extremely grateful, despite the fact that it is April 2nd and it’s snowing in Montreal. Spring will eventually arrive. In the meanwhile, I will continue to bake!
ORIGINS OF THE RECIPE FOR Almond Oatmeal Chocolate Cookies:
I’ve adapted the recipe for these Almond Oatmeal Chocolate Cookies from Ambitious Kitchen. This site has some wonderful gluten-free recipes. I’ve replaced the peanut butter with homemade almond butter, added a pinch of salt, decreased the sugar and used dark chocolate chips. In the past I’ve also thrown in some dried cranberries.
This truly is a quick and easy cookie recipe. It’s also gluten-free and scrumptious. Perfect pairings with a glass of milk. Cheers!
Almond Oatmeal Chocolate Cookies
- 2/3 cup rolled oats traditional
- 1 teaspoon baking soda
- pinch salt
- 2 eggs
- 1/2 cup brown sugar
- 1 cup almond butter
- 2 teaspoons vanilla extract
- 2/3 cup chocolate chips dark or milk
- Preheat oven to 350℉/175℃.
- Line baking sheet with parchment paper.
- Combine rolled oats,baking soda and salt. Set aside.
In a large mixing bowl (of stand mixer), with whisk attachment, beat the eggs with the sugar, almond butter and vanilla until light colored (3-4 minutes)
- With a mixing spoon, add the oatmeal mixture. Gently combine.
- Fold in the chocolate chips.
- With a medium sized scooper, place dough on baking sheet.
With the back end of a heavy glass, slightly flatten the top (I find that spraying the bottom of the glass with non-stick spray makes the process a lot easier).
- Bake for approximately 9 -11 minutes
Allow to cool on baking sheet completely before removing as this cookie is very soft and gooey.
You can make 42 cookies by using a small sized scooper.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
*Adapted from Ambitious Kitchen
Thanks for dropping by,
Ciao for now!