Oatmeal, Almond Butter and Chocolate Chip Cookies
I once gave my Mom a birthday card that showed a hand flicking raisins out of a cookie and read on the outside, “One of the many reasons I love you…” On the inside it read, “You don’t put raisins where chocolate should be.”
Now I know there are people out there who will choose an oatmeal raisin cookie over a chocolate chip one and I’m okay with that. Just chalking it up as one of those mysteries in life. But while oatmeal raisin doesn’t do it for me, oatmeal chocolate chip certainly does. Throw some almond butter in there and you have a decadent, richly satisfying treat perfect for a late night snack. We ate these after the kids went to bed. They were piping hot out of the oven and went perfectly with a chilled glass of almond milk. I’m not proud to say we demolished almost the entire batch that night, saving only one cookie for each of our children the following day. I guess there really are some perks to staying up late!
Here’s what you’ll need:
- 1/3 cup almond butter
- 2 tbsp canola oil
- 3/4 cup sugar
- 1/3 cup almond milk
- 1 tsp vanilla
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup rolled oats
- 1/2 cup vegan chocolate chips
Preheat the oven to 425. Line a baking sheet with parchment and set aside.
Whisk together the almond butter, canola oil, sugar, almond milk and vanilla until very smooth. In another bowl, mix together the flour, baking soda, salt and oats. Add the dry to the wet and mix well to combine. Gently fold in the chocolate chips.
Drop by large spoonfuls onto the parchment-lined baking sheet and bake for about 8-10 minutes or until the tops begin to crack. Remove the sheet and allow to cool before transferring.