Soft and Chewy Almond Butter Chocolate Chip Cookies
Soft and Chewy Almond Butter Chocolate Chip Cookies made with oats, white whole wheat flour and just ¼ cup of butter! These healthier chewy chocolate chip cookies are so addicting!
Life is better when there are cookies in the freezer.
Which means I’d better get baking, because there are only a few of these Soft and Chewy Almond Butter Chocolate Chip Cookies left in my freezer. And a freezer without cookies is just not an option right now. 😉
Besides the baby snuggles (obviously), one of the best parts about these early weeks with a new baby is that I eat what I want without worrying about it. Nursing makes me HUNGRY and after watching how much sugar I eat during pregnancy, I’m craving all the sweets.
At some point I’ll get back to a more moderate consumption of treats, but for now I’m going to eat cookies every day and not worry about it!
Do you store your cookies in the freezer? If you freeze them right after they’re completely cooled they’ll stay fresh, soft and chewy.
I highly recommend you store these Soft and Chewy Almond Butter Chocolate Chip Cookies in your freezer. If you leave them at room temperature, after the first day they get a little too soft for my liking. When I want a cookie, I just take it out of the freezer and let it defrost at room temperature for a few minutes.
These cookies are a healthier chocolate chip cookie. They’re whole grain, made with white whole wheat flour and oats. I’ve used just ¼ cup of butter, replacing most of the butter with almond butter. The cookie batter (minus the chocolate chips) is refined sugar free, sweetened with pure maple syrup.
The almond butter makes these cookies extra chewy. The almond butter flavor is mild in the baked cookies. You can substitute peanut butter for the almond butter, if you like. I think that would be delicious!
If you like these Soft and Chewy Almond Butter Chocolate Chip Cookies, you will also enjoy:
Soft and Chewy Almond Butter Chocolate Chip Cookies
Ingredients
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup old fashioned oats
- ¼ cup unsalted butter, softened but still cool
- 1 cup almond butter
- ¾ cup pure maple syrup
- 1 egg
- 1 teaspoon vanilla
- ¾ cup bittersweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicon baking mat.
- In a medium bowl, whisk together white whole wheat flour, baking soda and salt. Stir in oats.
- Beat together butter and almond butter with an electric mixer. Scrape down sides of bowl.
- Add pure maple syrup, egg and vanilla. Beat until well combined, scraping down the sides of the bowl as needed.
- Mix in dry ingredients on low speed.
- Stir in chocolate chips. Cover and chill dough for 2 hours.
- Scoop dough by rounded teaspoonfuls and place on the prepared baking sheet, about 2 inches apart. Press a few extra chocolate chips into the top of each cookie, if desired.
- Bake for 8-11 minutes, until centers are just set. Be careful not to overbake. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Cookies are best stored in the freezer after the first day. They soften up quite a bit on the second day. Cookies will last in the freezer for up to 3 months.
Oh gosh, I’m loving how soft and thick these gorgeous cookies look, Kristine! Almond butter cookies always have the most AMAZING texture ever!
Hello, could I subsitute gluten free flour for the white whole wheat flour? Thanks for the help! Kris
Hi Kris, I haven’t tried that myself so I’m not sure how it would turn out. If you give it a try let us know!
Yum, Kristine! These were awesome!! Texture and flavor was perfect. I was out of pure maple syrup so I used about 1/2 cup of honey. Worked great!
Aren’t they good?! Thanks for letting me know that you liked them! 🙂