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 this Apple Muffins Recipe. Or surprise 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 favorite 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!
I’ve adapted the recipe for these Almond Oatmeal Cookies from Ambitious Kitchen.
If you have been here before, you know I like to tweak recipes. That being said, 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 and my family just loved them!
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 Butter 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.