Almond butter cookies are chewy, delicious, and hit the spot when you're craving something sweet. Make this healthier, gluten-free cookie recipe today.
Course Breakfast, Dessert
Cuisine American
Keyword almond butter cookies, cookies and brownies, dessert, gluten-free
In medium bowl add the oats and baking soda and mix well; set aside.
In a medium bowl, whisk almond butter, xylitol, eggs and vanilla for about 5 minutes or so.
Add the dry ingredients to the wet ingredients and mix everything together.
When all the ingredients are combined and add the chocolate chips.
Place a silicone mat or parchment paper on a tray.
Scoop out 1 tablespoon of the batter onto the tray 2 inches apart. The batter will be very stick, but don't worry. It'll work well.
Then flatten the top of the cookie with two fingers. Add extra chocolate chips on the top of the cookies if you desire.
Bake for 9-11 minutes and let them cool completely to remove from the baking sheet, otherwise the cookies may break apart.
The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
Makes 16-20 cookies.
Video
Notes
You can use any types of chocolate chips such as dark chocolate, white chocolate, milk chocolate, semi-sweet chocolate, caramel, and more!
I like saving a handful of chocolate chips to press on top of the cookies before baking so they look nicer afterwards.
Make sure you are using rolled oats and not steel cut or instant oats.
To store: Store the cookies for up to a week in an airtight container at room temperature with parchment between each layer. Make sure they are fully cooled before moving them as they can be delicate while warm.
To freeze: After baking, flash freeze the cookies before transferring them to a freezer-safe bag for up to 3 months.