Tender and delicious cookies scented with almond and chocolate are quick and easy to make. They’re a nice alternative to peanut butter cookies and are safe for anyone with a peanut allergy. These cookies stay moist for days (if they last that long!) and are sure to become favorites. They’re also great on an assortment tray with these more traditional chocolate chip cookies.
These cabin cookies are also delicious!
Almond Butter Chocolate Chip Cookies
Prep
Cook
Total
Yield 30 cookies
Moist and fragrant cookies that are quick and easy to make.
Ingredients
- 1 ½ cups all purpose white flour
- 1 ½ cups rolled oats
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup grapeseed or canola oil
- ½ cup creamy almond butter
- ¾ cup white sugar
- ¾ cup light brown sugar
- ¾ cup unsweetened almond milk (unflavored or vanilla)
- 1 cup vegan chocolate chips
- 1 teaspoon almond extract
Instructions
Heat the oven to 350 degrees F. Prepare 2 cookie sheets by either lightly greasing them or use silicone liners. Combine the flour, oats, salt, and baking powder. In another bowl, combine the oil, almond butter, brown and white sugars, almond milk, and almond extract. Mix well until completely smooth.
Add the flour/oat mixture to the oil mixture and stir just until combined. Add the chocolate chips and mix just until combined. Use a cookie scoop to portion the cookies (about 1 scant tablespoon per cookie), and flatten each cookie slightly with your hand. They don’t spread much so you can place them close together.
Bake the cookies for 12 minutes. Transfer them to a cooling rack as soon as they’re baked. Store tightly covered.
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