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!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 36 cookies
- 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
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.
Serving: 1cookie | Calories: 117kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 69mg | Fiber: 2g | Sugar: 5g
Nutrition information is only an estimate.
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