Almond Butter Oatmeal Chocolate Chip Cookies WF DF
Yes, they are a mouthful, in more ways than one.
I made this recipe wheat-free (not gluten-free) by using only rye flour. I did not make this recipe dairy-free, but if I were to do so, I would simply replace the butter with soy-free Earth Balance 1:1 exchange.
This recipe was adapted from this recipe.
These are possibly the best cookies I have ever made. They only lasted two days, but on the second day they were still wonderfully moist and chewy on the inside, but crispy on the outside. Yum!
Ingredients
1 stick (1/2 cup) butter ( I use Organic Valley lightly salted)
1/2 cup sugar (again, I go for the least refined that still has a small crystal)
1/3 cup brown sugar
1/2-3/4 cup almond butter, or nut butter of your choice
1 egg
1 splash vanilla
1 cup rye flour
1/2 cup oatmeal
1 tsp baking soda (that's right, NOT baking powder)
1/2 tsp salt
1-2 cups chocolate chips (I prefer the tiny ones, their size allows the flavors to blend better)
Cream butter and sugars. DO NOT melt or soften your butter! It will take longer and your arm might get tired, but trust me, it will be worth it.
Add nut butter and mix well.
Add egg and vanilla (make sure all butter lumps are gone before you add the egg, once that slippery stuff is in there, there's no going back) and beat well.
Add all the dry ingredients and mix well, making sure there are no baking soda clumps.
Add oats and chocolate chips last, just stirring until mixed.
Drop onto cookie sheets and bake for 10 minutes at 350. Makes about 24.
Enjoy!
1/2 cup sugar (again, I go for the least refined that still has a small crystal)
1/3 cup brown sugar
1/2-3/4 cup almond butter, or nut butter of your choice
1 egg
1 splash vanilla
1 cup rye flour
1/2 cup oatmeal
1 tsp baking soda (that's right, NOT baking powder)
1/2 tsp salt
1-2 cups chocolate chips (I prefer the tiny ones, their size allows the flavors to blend better)
Cream butter and sugars. DO NOT melt or soften your butter! It will take longer and your arm might get tired, but trust me, it will be worth it.
Add nut butter and mix well.
Add egg and vanilla (make sure all butter lumps are gone before you add the egg, once that slippery stuff is in there, there's no going back) and beat well.
Add all the dry ingredients and mix well, making sure there are no baking soda clumps.
Add oats and chocolate chips last, just stirring until mixed.
Drop onto cookie sheets and bake for 10 minutes at 350. Makes about 24.
Enjoy!