Chocolate Oatmeal Almond Butter Cookies Recipes

CHOCOLATE CHIP ALMOND BUTTER OATMEAL COOKIES

Steps:

• Line baking sheet with parchment paper or silicone baking mat. Preheat oven to 350 degrees F.
• Combine flour, baking soda, baking powder, and salt. Set aside. Beat butter until creamy.
• Add sugars beating until fluffy, approximately 3 minutes. Scrape the bowl as necessary.
• Beat in almond butter until incorporated.
• Beat in vanilla and then eggs, one at a time.
• Gently stir in the dry ingredients (I switched to the paddle on my kitchen aid mixer).
• Add ground almonds and oatmeal and stir until just incorporated. Stir in the chocolate chunks.
• Roll cookies into 2 Tbs sized balls. Place on baking sheets and bake cookies for 10-12 minutes. Edges should be slightly browned and the cookies puffed.
• Cool on sheets for 5 minutes before transferring to a cookie cooling rack.

ALMOND-Y PEANUT BUTTER OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour, baking soda, and salt together in a bowl.
• Beat peanut butter, butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter, beating well before adding next egg; mix in vanilla extract and almond extract.
• Slowly stir flour mixture into creamed butter mixture until fully incorporated; fold in oats using a wooden spoon. Roll dough into 1-inch balls and arrange 1-inch apart on a baking sheet. Press a fork into each cookie if desired.
• Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes.

NO-BAKE CHOCOLATE OATMEAL COOKIES

Steps:

• Line a baking sheet with parchment paper and set aside.
• Combine the brown sugar, cocoa powder, butter and almond milk in a large saucepan. Bring to a simmer over medium heat, stirring often with a rubber spatula, then simmer for 1 minute. Remove from the heat and stir in the almond butter and salt until smooth. Fold in the oats and almonds and stir until the mixture has thickened, about 2 minutes. Scoop tablespoon-sized mounds onto the lined baking sheet. Press a few chocolate chips on the top of each cookie, flattening slightly. Place the baking sheet in the freezer for 1 hour to set. Store in the refrigerator for up to 3 days or store in the freezer for up to a month for easy snacking.

ALMOND-BUTTER OATMEAL COOKIES

Steps:

• Preheat the oven to 350.
• Beat butter and almond butter until light.
• Add sugars and beat until light and fluffy.
• Beat in eggs and vanilla.
• Mix in flour, baking soda, baking powder, and salt.
• Stir in oats and cashews.
• Drop batter by tablespoons onto cookie sheet.
• Bake 10 - 15 minutes.

ALMOND BUTTER AND BANANA OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet with cooking spray.
• Mash bananas in a large bowl. Mix in oats, almond milk, almond butter, vanilla extract, pumpkin pie spice, and salt.
• Scoop spoonfuls of banana and oat mixture onto the baking sheet. Scatter sliced almonds over cookies; sprinkle turbinado sugar on top.
• Bake cookies in the preheated oven until set and browned on the bottom, 12 to 14 minutes.

ALMOND CHOCOLATE COOKIES

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto an ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks to cool.