Gluten free oatmeal, almond butter and chocolate chip cookies

Gluten free oatmeal and almond butter cookies anyone? Do yourself a favor and make these, they are awesome!

Gluten free oatmeal, almond butter and chocolate chip cookies

I have been baking quite a few gluten free cookies lately and these gluten free oatmeal, almond butter and chocolate chip cookies are for sure another winner recipe. It is cookie season, after all, Christmas is just around the corner.

Any time I bake with chocolate I always use dark chocolate varieties, which contain less sugar and healthier properties. They do sell dark chocolate chips, however, they tend to be quite pricy so when ever they go on sale I make sure I stock my pantry with them.

Even though I used almond butter for these cookies I am sure you could also use peanut butter. Just make sure that which ever peanut butter you use it is organic. You want to avoid aflotoxin, which is a potent carcinogen present in regular versions of peanut butter. Organic peanut butter does not contain these agents so stick to this one.

Have you baked any Christmas cookies yet? I am not for the classic Christmas cookies, but any other cookie for that matter. I am going to make my very popular Baileys Irish cream pistachio fudge soon. It is always a super hit and even though it is super sweet it is still good.

In about 10 days we will be going to TN to visit my husband’s family. I have so much to do and catch up on, I really don’t know when I am going to get all of these cookies baked. I need more time…

Well, so much for now. I will leave you with this amazing gluten-free oatmeal, and almond butter chocolate chip cookies that are to die for. Try them, you will love them.

Enjoy!

Gluten free oatmeal, almond butter and chocolate chip cookies

You can use peanut butter if you don’t have almond butter. Either one is good. Just make sure you buy an organic kind to avoid the nasty carcinogens.

Gluten free oatmeal, almond butter and chocolate chip cookies

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Gluten free oatmeal, almond butter and chocolate chip cookies

Yield: 20-24 cookies

Total Time: 20 minutes max!

Ingredients:

Directions:

Preheat the oven to 350F. Line two baking sheets with unbleached parchment paper and set aside.

In a large mixing bowl, beat the almond butter, sugar, eggs, and vanilla until smooth. I do this with a wire whisk but you can use your stand mixer.

Add the oats, baking soda, salt and chocolate chips and stir to combine. I do this step with a spatula. The dough will be very sticky.

With a medium cookie scoop, place cookie dough batter onto the prepared cookie sheets 2 inches apart. Bake each batch for 10-12 minutes. Cool slightly on the cookie sheet and transfer the cookies to a wire rack to cool completely.

Recipe adapted from Meaningful Eats

Screen Shot 2013-12-09 at 8.43.45 PM

Nutrition facts calculated based on the recipe giving 22 cookies.

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19 comments

  1. Wow- looks terrific! I’ll bet it’s very rich, too.

  2. Aquest pastís em recorda un dels capítols de Callejeros-viajeros (Navidad en NY)! És molt típic, oi? jejejeje! Té una pinta deliciosa.
    Una forta abraçada

  3. Pretty cake! I guess I can’t resist pink cakes. :)

  4. Wow, this looks like a very intriguing cake recipe, Miryam! Whole wheat pastry flour, olive oil, chocolate extract . . . all really interesting ingredients! Love the pink frosting, too! Pink’s always been my favorite color, for everything, but especially for frosting. :)

    Jane

  5. Are your decorations made with a 1M tip? Your cake looks beautiful.

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  7. enn,

    I actually would not be able to tell you, I only have about two tips and use them for everything. I am not much of a cookie or cake decorator :-( I know I use a 16 in decorator bag maybe that helps.

    Jane,

    believe it or not the whole wheat pastry flour and light olive oil tastes fine and the cake it is also not that sweet and rich as a regular version maybe! Give it a go if you can, you will love it :-)

  8. I went and bought Bertolli Gentile just for this cake, thinking that was the German version of light olive oil. Now I see that Bertolli also has the gentile version in the U.S. Do you think half of the gentile stuff and half canola oil would work? Your cake is very pretty, by the way. :)

  9. Hamannde,

    you should be fine. Often time I use canola oil rather than olive oil. The only difference is that olive oil has healthier/better fat content than canola oil does but never the less canola oil is a great substitute.
    The flavor is pretty much the same when it comes to baking goods, and thanks for the kind comments!!

  10. I love this! Chocolate AND pink frosting! Can’t wait to make it!

  11. This is crazy! It tastes just like One Bowl Chocolate Cake (on Allrecipes), which I thought was the moistest and tastiest chocolate cake ever. Comments from the husband: it’s the “ultimate softness” and you can not tell it’s whole wheat, which means something because he is like a whole-wheat-in-baked-goods-detective. I followed directions exactly except I used half olive oil and half canola oil and used normal wheat wheat flour and vanilla. The mousse was also extremely excellent and it was firm enough so that it didn’t ooze out! Most amazing chocolate cake ever. Everyone should make it! Oh, I halved the recipe and made it in two 6 inch pans and it made an adorable tall cake. :)

  12. Yum that looks good!!

    Quick question:

    Canada doesn’t have heavy whipping cream, and regular whipping cream doesn’t really whip for me. I was wondering If I can substitue it with dream whip?

  13. Rabiya,

    is dream whip cool whip? I think it is. I would say so but I am not responsible if something doesn’t turn quite all right :-)

    If you make the frosting, add powder sugar a little bit at a time and let it sit for a few minutes bc the chocolate will sit and make the frosting hard . If you put to much powder sugar it will become stiff. It happen to me once :-(
    Let me know how the cake turns out if you try it.

    Thanks for visiting my blog!

  14. Dream whip is a powdered dessert topping, you have to add milk and vanilla to it. Anyway, thank you so much for the reply :) I will try out your recipe soon, and let you know how it turns out :)

  15. I was hoping to make this, but my husband and I don’t drink/eat coffee or things with coffee. Any ideas for a substitution on that? Thanks! It looks amazing!

  16. M mommy to 4,

    you can use warm water instead.
    Thanks for visiting my blog :-)

    Let me know how it turns out

  17. WoW! that was superb..so tempting.
    buy rift account

  18. Hi Miryam! I made this cake last night and it was delicious!  My cake didn’t rise as much as the ones shown in the images though (around half the height)  :\ I thought it was because of old baking powder/soda but I bought new ones and the results were the same.  Do you have any thoughts on what could’ve cause this?

    • Umm…I am not quite sure. I haven’t made this cake in forever but maybe it you want it to be a bit higher I would suggest a smaller cake pan, perhaps a 8 inch instead of a 9 inch. Since you already tried the baking powder/baking soda issue and that doesn’t seem to be the problem I would suggest using the smaller pan. I hope this helps a little bit.

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