Happy National Chocolate Chip Cookie Day! What better way to celebrate than to make these gluten-free and vegan almond butter oatmeal chocolate chip cookies. They are super easy to whip up and you can use peanut butter if you don’t have almond butter on hand. These cookies are crispy on the outside and tender and chewy on the inside. The oats give it a nice texture and makes these cookies a little healthier than most. Seriously so delicious, especially warm right out of the oven. 🙂 Flourless Almond Butter Oatmeal Chocolate Chip Cookies
Makes 16-20 cookies
2/3 cup gluten-free rolled oats
1 tsp baking soda
3/4 tsp salt (reduce to 1/2 teaspoon if you almond butter contains any added salt)
1 tsp ground cinnamon
1 cup almond butter (or peanut butter)
2/3 cup brown sugar
2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp warm water)
1 1/2 tsps vanilla extract
2/3 cup dark chocolate chips
Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
In a small bowl, make the flax egg by combining the ground flaxseed and warm water. Stir and set aside for 5 minutes.
In a medium bowl, combine the oats, baking soda, salt, and cinnamon. Stir to combine.
In the bowl of a stand mixer, beat the almond butter, brown sugar, flax eggs, and vanilla until smooth, about 2 minutes.
With the mixer on low, slowly add the oat mixture. Mix until combined. Stir in the chocolate chips. The dough will be very sticky!
Scoop 1.5 tablespoon rounds of dough onto the prepared cookie sheets. Bake each batch for 8-10 minutes. Cool 10 minutes on cookie sheet before removing. Transfer to a wire rack to cool completely. Enjoy!
Store leftovers in an air-tight container.
(Recipe adapted from Meaningful Eats)