Who can resist freshly baked Almond Butter Cookies especially with a soft and gooey center? You won't believe these have no butter and are gluten-free!
Adjust the oven rack to the middle of the oven. Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper. Set aside for now.
In a small bowl. combine rolled oats, baking soda and salt. Set aside.
In a large bowl, whisk the eggs with the brown sugar, almond butter and vanilla extract until light-colored (3-4 minutes).
With a rubber mixing spoon, add the oatmeal mixture. Combine together.
Fold in the chocolate chips.
With a medium-sized scooper, place dough on the parchment-lined baking sheet.
With a lightly greased fork, slightly flatten the top (I find using a non-stick spray on the fork makes the process a lot easier).
Bake the cookies, one sheet at a time, for approximately 9-11 minutes. or until the edges are set and the cookies are just beginning to brown.
Allow to cool on the baking sheet completely before removing them as these cookies are very soft and gooey.
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Notes
Allow the cookies to cool completely, about 15-20 minutes, before removing them from the baking sheet as they are too soft and gooey to transfer to a wire rack.
As they are cooling down on the baking sheet, these cookies continue to cook. If you prefer chewy cookies, remove them from the oven as soon as they are lightly brown and set around the edges to avoid overcooking them. remove them from the oven as soon as they are lightly brown and set around the edges.
Every oven is different so keep an eye on the cookies as they are baking.
The addition of rolled oats adds texture.
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