Almond butter oatmeal chocolate cookies

Baking cookies is one of the things I miss the most when it comes to baking. I have actually been wanting to make these almond butter oatmeal chocolate cookies for quite sometime so late last night, when I needed a brake from studying, I went ahead and bake them.

Almond butter chocolate cookies | Eat Good 4 Life

I am almost done with the didactic portion of PA school. I can’t believe how fast these 3 past semesters have flown by. I think that is a good thing because to be honest, it has been one of the hardest things I have had to do in my life.

Not only because of the amount of material I had to memorize and learn in such a small period of time, but because leaving my family and moving 2 hrs away from home and seeing my kids only twice a month was the worst part.

I have actually 3 more semesters to go but I hope and pray that these are much easier on me and my family. We shall see.

Because of school, I haven’t had much time to get in the kitchen to cook and bake as I have wanted to, however, since we had about 4 days off this week, the minute I got home I started my cooking  baking marathon. I kid you not, I probably made 6 different recipes that day. I really don’t know what it is but the urge to get in the kitchen, especially after a while, it is just normal for me.

These almond butter oatmeal chocolate cookies come from my friend Erin’s blog Meaningful Eats. Her recipes are all gluten free so make sure you go ahead and visit her blog. She has awesome recipes and photography.

I have been wanting to make some skillet brownies for quite as long as can remember as well. I have this gluten free recipe that I want to tackle soon so most likely it will be my next baking project. We shall see.

Until then, I hope you like these almond butter oatmeal chocolate cookies. You can half the recipe and make less cookies  if you like but for me, well I wanted these to last a bit longer.

Enjoy!

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Almond butter oatmeal chocolate cookies

Yield: 48 cookies

Total Time: 30 minutes

Ingredients:

Directions:

Preheat the oven to 350F. Line 4 baking sheets with unbleached parchment paper.

In the bowl of a stand mixer, beat the almond butter, sugar, eggs, and vanilla until smooth, about 2 minutes.

With the mixer on low, slowly add the oats, baking soda, coconut, salt and cinnamon. Stir to combine mixture. With a spatula stir in the chocolate. The dough will be very sticky!

Scoop 2 tablespoon rounds of dough onto the prepared cookie sheets. Bake each batch for 10 minutes. Cool 5 minutes before removing from the cookie sheet. Transfer to a wire rack to cool completely.

NOTE: I made a large badge but you can half the batter and make less cookies.

Recipe slightly adapted from Meaningful Eats


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17 comments

  1. Those look incredible! And whole wheat pastry flour! Love it! I’m definitely going to have to give these a try. Thanks for the awesome recipe!

  2. Oh Boy, these are fantastic! I too am looking for the ultimate chocolate cupcake recipe.

  3. Miryam…que bonitos y que ricos!!! me encanta el mousse.
    kisses

  4. mm these look heavenly and the picture is perfect!

  5. Sounds amazing and I really want to try it, but is there anyway to exclude the coffee without harming the recipe? Thanks!

    • I actually used ghiradelli semi sweet hot chocolate instead of coffee since I don’t drink coffee, and I couldn’t be happier. This recipe is divine! I also cut out a cylindar shape from each cupcake, filled with homemade hocolate mousse and topped with the mousse frosting. Death by chocolate…mousse! Best chocolate cupcake recipe ever so thanks for sharing!!!

    • That is awesome. I am glad you liked them :-)

  6. EmiRoo,

    you can use warm water instead of the coffee, it should work that way.

    Thanks for visiting my blog

  7. This is my sixth try at a lowfat chocolate cupcake recipe and it is by far the best one. I did my typical adjustment of 4 egg whites instead of 2 eggs, and due to lack of items in my fridge/pantry, I used chocolate soy milk instead of regular milk and dark chocolate pudding instead of applesauce. Moist. Chocolatey. Delicious

  8. Hi Deebee,

    thanks so much for the nice compliments, I am really glad you liked them.
    Thanks for visiting my blog :-)

  9. the mousse would be fine the next day.. let’s say if i put it into a ziplock bag and refrigerated it, THEN piped it on the cupcakes the next day, right? JW!

  10. can i use half all purpose flour and half whole wheat flour instead of whole wheat pastry flour? thanks.

  11. Rabiya,

    of course, although the whole wheat flour tends to be a little bit more grainy than whole wheat pastry flour but since you are mixing it with all purpose you should be ok.

    When you are done using your whole wheat pastry flour if you can access whole wheat pastry flour I would suggest obtaining that for your pantry next time :-)

    Let me know how the recipe turns out :-)

  12. I just made this icing for the first time.. It’s amazing!!!!! Thank you!!!!

  13. Thank Goodness. A mommy blog that actually has the recipe and not 40 photos. Truly – much obliged. Thank you for being a grown up person actually serious about posting food recipes. You should be a shining example of what mommy bloggers should do.

  14. How long does the frosting last before going flat?  Or does it go flat?

    • I am not sure honestly…It is heavy cream so I think after a long while perhaps a bit, especially if is sitting in a warm place. If the frosting remains in the fridge or cool place probably longer. I would just frost the cupcakes right before serving! I hope this helps. Thanks for stopping by.

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