Thin & Chewy Almond Butter Chocolate Chip Cookies

by

Imma Eat That

Posted May 9, 2022 (Last updated May 9, 2022)

Serves

9

Total Time

28mins

Calories

302

These cookies are the thinnest cookies I have ever made. They’re not super doughy but still chewy. They're an oat flour and almond butter cookie with three kinds of chocolate chips/chunks stuffed into them - a ...

recipe-image
    Ingredients

  • Ground flaxseed icon
    Ground flaxseed1 tablespoon
  • Water icon
    Water3 tablespoons
  • Oat flour icon
    Oat flour265 g
  • Brown sugar icon
    Brown sugar65 g
  • Sugar icon
    Sugar65 g
  • Baking soda icon
    Baking soda½ teaspoon
  • Baking powder icon
    Baking powder½ teaspoon
  • Salt icon
    Salt½ teaspoon
  • Chocolate chips icon
    Chocolate chips130 g
  • Almond milk icon
    Almond milk3 tablespoons
  • Almond butter icon
    Almond butter85 g
  • Coconut oil icon
    Coconut oil80 ml
  • Vanilla extract icon
    Vanilla extract1 teaspoon
    Method

  • 1. Add ground flaxseed and water to a clean small bowl and mix until combined
  • 2. Set aside until thickened - 5 min
  • 3. Pre-heat oven - 175°C / 350°F
  • 4. Grease a clean baking sheet
  • 5. Add oat flour, brown sugar, sugar, baking soda, baking powder, salt and chocolate chips to a clean large mixing bowl
  • 6. Mix until combined
  • 7. Add almond milk, almond butter, coconut oil and vanilla extract to a clean medium bowl
  • 8. Add soaked flaxseed and mix until combined
  • 9. Pour wet ingredients into flour mix and combine until dough forms
  • 10. Roll dough into balls
  • 11. Place dough on baking sheet
  • 12. Bake - 8 min, 175°C / 350°F
  • 13. Transfer onto cooling rack

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