Soft and Chewy Almond Butter Chocolate Chip Cookies
from kristineskitchenblog.comSoft 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!
Servings: 36 cookies
Calories: 117kcal
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 silicone 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.
Nutrition
Serving: 1cookie | Calories: 117kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 69mg | Fiber: 2g | Sugar: 5g
