I will confess, I have been eating cookies everyday for the past 3 weeks. It's cookies season, right? It's both a terrible and wonderful thing at the same time. But, I'll tell you one thing, I'm still in love with cookies.
I have a co-worker who can't eat wheat, so I thought this was a perfect opportunity for me to test gluten free recipes! :D I also happen to have a huge jar of almond butter, so I thought this recipe was perfect.
I want to like almond butter, but I guess it's not for me. LOL. I bought a jar because I had these awesome almond butter cookies from the Great Food Blogger cookie swap last year that I absolutely LOVED!!!
I tried a spoonful of the stuff everyone is obsessed with, but, um, it's not something I love. BUT IN COOKIES....gosh...that's a different story! These cookies are amazing! They're so good, I just kept stuffing myself with them. :)
To be safe, I used gluten, nut, and soy free chocolate chips by a brand named Enjoy Life. If you want to bake something sweet for a gluten free friend or family, DEFINITELY try this recipe. This is actually one of those special cookies that stood out to me and the fact that it's also a gluten free recipe is a huge bonus!
These are thin and crisp and oh so wonderful. They break easily, so be careful. I squeezed the dough together when I was scooping them into balls to bake. Don't worry, they'll bake up fine!
Almond Butter Chocolate Chip Oatmeal Cookies (GF)
Ingredients:
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1 cup creamy almond butter
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2/3 cup sugar
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1 large egg
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½ teaspoon vanilla extract
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1 teaspoon baking soda
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¼ teaspoon kosher salt
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¼ cup old fashioned oats
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¼ cup chocolate chunks (I used enjoy life, which are gluten, nut, and
soy free)
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Materials Needed:
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baking sheet(s)
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parchment paper/baking mat
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1 medium mixing bowl
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1 rubber spatula
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cooling rack
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Directions:
1.
Preheat oven to 350°F. Line baking
sheet with parchment paper.
2.
In a medium bowl, beat together almond butter and sugar until combined.
3.
Add in the egg, vanilla, baking soda, and salt. Mix to combined.
4.
Using a rubber spatula, fold in oats and chocolate.
5.
Use a cookie scoop to scoop cookie dough onto baking sheet, with 2
inches in between each.
6.
Bake for 10-12 minutes. Allow cookies to cool down on baking sheet for 5
minutes before removing to cool completely on cooling rack.
*Notes:
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These cookies are crumbly than most. (Hence, fragile.)
