Almond Butter Oatmeal Chocolate Chip Cookies

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I think I’ve officially created my favorite cookie of all time. OF ALL TIME, PEOPLE.

They are soft, chewy, sweet, oh-so-perfect, and don’t contain any processed sugars or flours. VICTORY. I seriously couldn’t stop eating these when I made them. Oh and can I make a confession, I originally only made these cookies so that I could put something in my super cute little glass dome that I had thrifted the day before. And I’m so glad I did because it turned out to be such a happy accident!

Now, don’t freak out because its summertime and I’m giving you chocolate chip cookies. Bikini season, pshhhhh. These are healthier than their traditional counterparts, so you don’t have to feel guilty. Just don’t eat the whole batch, which, I’m warning you, you will definitely want to.

They are made with creamy almond butter, whole GF oats, a tiny bit of coconut sugar and dark chocolate chips. (Read: HEALTH FOOD.) I mean, they contain oats, so that means you can eat them for breakfast, right?! I thought so. I’m sure you can relate to my girl math.

Ya’ll, make these for your friends and let them call you an oatmeal cookie genius. I’m totally not kidding, these will impress. And when you do make them, take a pretty picture, tag me on Instagram and hashtag #thewheatlesskitchen. I love seeing your creations!


Almond Butter Oatmeal Chocolate Chip Cookies

Yield: Makes 16-18 cookies

Ingredients

  • 2/3 cup gluten-free whole oats
  • 1/4 cup coconut sugar (or organic cane sugar)
  • 1 cup creamy almond butter
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 cup Enjoy Life dark chocolate chips

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, combine the almond butter, eggs, coconut sugar, baking soda, vanilla and whisk until combined.
  3. Add the oats and chocolate chips and stir with a spoon or spatula to combine. The mixture will be thick.
  4. Drop about 2 tbsp of the mixture onto a lined baking sheet. Make sure they are about 2 inches apart because they will spread a little bit.
  5. Bake 9-11 minutes, the outer edges will be slightly brown and the center will be a bit soft. They will keep cooking a little bit after you take them out so you want the center to be soft.
  6. Let cool on a wire rack and serve!

Source : www.thewheatlesskitchen.com


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