How to Cook Yummy Almond Oats Chocolate Chip Cookies

Almond Oats Chocolate Chip Cookies. Use your leftover oat milk or nut milk pulp to make these healthier, delicious, soft & chewy Chocolate Chip Oatmeal Cookies. Chewy oatmeal cookies full of creamy almond butter and lots of melty chocolate chips. These never last long in our cookie jar & nobody can tell they're healthy! So the day after we returned home from vacation, I baked these Chocolate Chip Almond Butter Oatmeal Cookies to curb my cravings. Chocolate chip oatmeal cookies made dairy and gluten free.

This delicious cookie dough was made last week and I froze it to bake fresh cookies whenever I wanted. Every couple of days I removed a few pre-scooped frozen cookie dough balls and baked them so I could have fresh almond flour. These almond oat cookies are so delicious! You can have Almond Oats Chocolate Chip Cookies using 12 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Almond Oats Chocolate Chip Cookies

1. It's 1/2 Cup of All Purpose Flour.
2. You need 1/4 cup of Whole wheat flour.
3. It's 2 Cups Or 1.5 Cups of Instant Oats Rolled Oats.
4. You need 110 g of Soft Unsalted Butter.
5. Prepare 1/8 teaspoon of salt.
6. It's 1/2 Teaspoon of Baking Soda.
7. Prepare 1/2 Teaspoon of Cinnamon.
8. You need 1/3 Cup of Chopped Almonds.
9. It's 1/4 Cup of Granulated Sugar.
10. It's 1/2 Cup of Brown Sugar.
11. Prepare 3/4Cup- 1 Cup of Chocolate Chips.
12. You need 1 of egg.

Filled with chocolate chips and vegan and gluten free they are a perfect treat for all the family. These cookies have Pearl Millet(Bajra) flour and are spiced with ginger and molasses. You can substitute Bajra with any gluten free flour. Almond flour is the secret ingredient in these crisp and tender chocolate chip cookies.

Almond Oats Chocolate Chip Cookies instructions

1. In a bowl, mix flours, salt, cinnamon, baking soda and oats well. Keep it aside.
2. Blend butter and both sugars in a bowl for 4 minutes.
3. Add egg and blend well for 3 minutes.
4. Now add vanilla extract and blend well.
5. Now gradually add dry ingredients and mix until dough comes together.
6. Add chocolate chips and almonds. Mix to form soft dough. You can always adjust the quantity of almonds and chocolate chips as per preference.
7. Cover dough with cling wrap and chill for 90 minutes.
8. Divide dough into equal balls. Place them on baking tray lined with baking paper leaving gap between cookies. Gently flatten them with palms. You can optionally add little chocolate chips on top. This will make cookies appear beautiful.
9. Bake for 10-12 minutes in preheated oven at 180 deg. until edges are set and tops just set. Do not over-bake. These cookies will firm on cooling. Cool the cookies on tray for 20 minutes. Cool on wire rack completely.
10. Store in airtight container. It will remain fresh for 1 week at room temperature. Serve with warm milk or coffee.

For chewiest cookies, enjoy these warm from the oven. If you prefer them a bit crisp, wait until they've cooled before biting into one (or several). Store any remaining cookies at room temperature. Tender, healthy chocolate chip cookies with almond butter, coconut, and chocolate chips. And although they aren't exactly like the cookie I tried, this inspired version is legit.