Chocolate Chip Almond Butter Oatmeal Cookies

Name: Chocolate Chip Almond Butter Oatmeal Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 18 -20
Ingredients: 1 cup gluten-free rolled oats; 1/2 cup gluten-free all purpose flour; 2 TBS espresso powder*; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup natural almond butter; 1/4 cup coconut oil* softened; 1/2 cup coconut sugar; 1 tsp vanilla extract; 1 large egg***; 3 TBS non-dairy milk or coffee creamer; 1/2 cup dairy-free chocolate chips

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
18 -20
Calories
176 kcal
Course
Dessert
Cuisine
American

Chocolate Chip Almond Butter Oatmeal Cookies

Iris Warren

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Your oatmeal cookies got a makeover: Espresso Chocolate Chip Almond Butter Oatmeal Cookies! These cookies are made gluten-free friendly and dairy-free too. The perfect excuse to enjoy cookies with your morning coffee.

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Ingredients

Servings

1 cup gluten-free rolled oats
1/2 cup gluten-free all purpose flour or whole wheat white flour
2 TBS espresso powder*
1/2 tsp baking soda
1/2 tsp salt
3/4 cup natural almond butter no sugar added if possible
1/4 cup coconut oil* softened
1/2 cup coconut sugar or brown sugar
1 tsp vanilla extract
1 large egg***
3 TBS non-dairy milk or coffee creamer
1/2 cup dairy-free chocolate chips

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Instructions

Preheat oven to 350F. Line a large baking sheet with parchment paper. Set aside.
In a medium bowl combine oats, flour, espresso powder, baking soda and salt. Set aside.
In large bowl whisk together almond butter, softened coconut oil and sugar for about 1 minute until combined. Add in vanilla and egg using large spoon to combine. Slowly start to incorporate bowl of dry ingredients, using large spatlua or spoon to combine. Add in milk or creamer 1 TBS at a time to help dough come together.
Fold in chocolate chips until evenly combined. Dough will be thick, slightly sticky and oily-feeling.
Using medium cookie scoop (or about 1 1/2 TBS) scoop dough balls and place on prepared cookie sheets, leaving about 2-3 inches of room between. See picture in post of cookie sheet for how to space cookies.
Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely. Store cookies in airtight container or in fridge. Cookies will stay fresh up to one week at room temperature or longer if stored in fridge. Cookies also freeze well wrapped tightly.

Notes

*Use 1 TBS espresso powder if you prefer less strong. Stick with 2 TBS if you enjoy a stronger taste.**May sub butter if not dairy-free or vegan***try subbing 1 TBS chia seed of flax seed + 3 TBS water to make vegan "egg"

Nutrition Information

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Serving 1cookie Calories 176kcal (9%) Carbohydrates 17g (6%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 4g (20%) Cholesterol 10mg (3%) Sodium 105mg (4%) Fiber 2g (8%) Sugar 8g (16%)