I’d seen a few recipes for almond butter cookies floating around the internet and was rather intrigued about these flourless concoctions. I decided to have a play with the jar of almond butter sitting in my pantry and see what combo worked out best, and these were the definite winners.
They have a different texture to normal cookies, they’re very light to pick up but the use of both oats and chocolate means there is a bit of crunch in there as well. I didn’t actually have any choc-chips on hand (I know, what kind of baker am I?!) so just roughly chopped up some chocolate, but I kinda like the rustic look! These are super easy to whip up and you can have them mixed and in the oven in a matter of minutes, perfect!
- 1 egg
- 1/2 cup almond butter
- 1/2 cup rolled oats
- 3/4tsp baking soda
- 1/4 cup brown sugar
- 1/2 cup choc-chips
- Preheat oven to 180C
- Lightly whisk the egg
- Add the almond butter, oats, baking soda and sugar to the egg and stir to combine
- Fold in the choc-chips
- Roll into small balls and place on a lined baking tray, flatten slightly
- Cook for 8 minutes then remove from the oven and leave to cool in the tray for 10 minutes before transferring to a wire rack
The dough is quite sticky so I found having slightly damp hands helped roll it into balls. The cookies will look slightly underdone at the 8 minute mark, but they firm up nicely once out of the oven, just make sure to leave them to cool in the tray for the full 10 minutes!
These go particularly well with a cup of coffee as a mid-morning snack. Maybe even dipped in the coffee, but only if no-one is watching! If you use gluten-free oats then these are easily able to be adapted for the gluten-averse amongst us, and with only a little bit of sugar they are practically healthy!
What have you been baking lately?