Hello Hello! How are you today? Good I hope! I’ve got another ahhhhhmazing cookie recipe for you today highlighting three of my favorite ingredients! Chocolate Almond Oatmeal Cookies. Yasss. Sign me up. Plus they are amazingly versatile and easy to whip up when you want something that is both sweet and filled with protein. Lets get to it!
So these cookies were definitely a work in progress. The first time I made them I put wayyyyyy to many oats in them so they turned out more like oatmeal biscotti, which is great — but not what I was going for. So back to the kitchen I went and I think I’ve got it! Eureka! 😛
So the trick is to use less oats that you think you need along with your favorite nut butter (I used almond, duh). The moisture in the nut butter will help the oats cook as well as hold the cookies together in the oven without much of a chill (I really dislike chilling cookie dough — I know you’re supposed to but I like cookie satisfaction as quick as I can get it!).
So with that, once you’ve picked out your favorite nut butter (peanut, sunflower, almond, etc, etc) pick out two of your favorite mix-ins — outside of the oats. I chose Dark Chocolate and sliced almonds which pair nicely with the nuttiness of the oats and the almond butter. Regardless, try not to choose too many mix-ins as it will overwhelm the dough and it wont hold together as well. If you do want to add more than just two, just don’t exceed the 2 cup measurement and you should be good!
So aside from raiding your kitchen to come up with your favorite ingredients, this dough is super simple and comes together quick! Bake these Chocolate Almond Oatmeal Cookies immediately or freeze them to bake later — regardless you’ll have a great snack on hand for those afternoon munchies!
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Chocolate Almond Oatmeal Cookies
- 1 cup butter Melted & browned
- 1 cup brown sugar tightly packed
- 1/2 cup sugar
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 3/4 cup all-purpose flour
- 1/2 Cup Almond Butter — Or other nut butter
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 2 cups old fashioned rolled oats 285g
- 1 Cup Sliced Almonds or other nut
- 1 Cup chocolate chips
In a small sauce pan over med-low heat, melt the butter until golden brown. Set aside to cool.
In the bowl of a stand mixer (or using an electric beater) combine sugars and eggs and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
Follow with almond butter and almond and vanilla extract.
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
When butter is cooled, drizzle into the sugar/egg/almond butter mixture while mixer is running on low speed. Mix until combined.
Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
Gradually stir in oats until completely combined. If using almond slices and chocolate chips, stir them in at this point.
Chill dough in refrigerator for 10 minutes.
Preheat oven to 350F and prepare cookie sheets by lining with parchment paper.
Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper (or use a cookie scoop), spacing at least 2″ apart.
Bake 18-20 minutes (edges should be slightly browned, centers may still be slightly underbaked but shouldn’t be raw, they’ll bake completely as they cool).
Allow cookies to cool completely on cookie sheet before serving and enjoying.
Cookies will keep up to 5 days in an airtight container.