It started with a best friend.
Best present ever.
Then, we made the greatest cookie I’ve ever put in my mouth. No lie.
The edges are crispy, and everywhere else is soft and chewy…with huge chunks of melted chocolate surprising you in every bite.
If you don’t do anything else this weekend, bake these cookies.
It’ll be the best life choice you’ve made all year.
Almond Oat Chocolate Chip Cookies
adapted from Good Life Eats
- 3/4 cup whole wheat pastry flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup ground almonds
- 3/4 cups old-fashioned oatmeal (rolled oats)
- 1 stick (8 tablespoons) unsalted butter, room temperature (I popped mine in the microwave in 10 second intervals, for 20 seconds. Don’t let it melt, though.)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup almond butter
- 8 ounces dark chocolate bar, roughly chopped (I used TJ’s Pound Plus Bittersweet chocolate)
- Preheat the oven to 350°F.
- In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
- In another bowl, combine the almond meal and oats. Set aside.
- In the bowl of your stand mixer, beat the butter with the sugars for about 3 minutes. You may have to scrape the sides a couple of times to make sure it’s fulling blended.
- Add in the eggs, one at a time, beating between.
- Beat in the vanilla extract and almond butter.
- Beat in the flour mixture.
- Beat in the almond meal mixture.
- Fold in the chocolate.
- Scoop by the 1 tablespoon full onto your baking sheet that has been covered with non-stick foil or a silpat mat
- Bake for 10 minutes, until slightly browned on the edges
- Allow them to cool before removing from the baking sheet.
Servings: We devoured them so fast that I forgot to count but I’m going to say we made around 36-48 cookies.