Thin & Chewy Almond Butter Chocolate Chip Cookies

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recipe by Imma Eat That http://immaeatthat.com/

  • Time icon
    Total Time
    28mins
  • Serves icon
    Serves
    9
  • Calories icon
    Calories
    302
based on 1 ratings

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 completely satisfying cookie!

Inspired by: http://immaeatthat.com/2016/04/15/uber-thin-chewy-almond-butter-chocolate-chip-cookies/

recipe updated Oct 8, 2019

Ingredients

  • Ground flaxseed icon
    Ground flaxseed
    1 tbsp (8g)
  • Water icon
    Water
    3 tbsp (44ml)
  • Oat flour icon
    Oat flour
    1.66 cups (263g)
  • Brown sugar icon
    Brown sugar
    about ¼ cup (64g)
  • Sugar icon
    Sugar
    about ¼ cup (67g)
  • Baking soda icon
    Baking soda
    about ½ teaspoon (2g)
  • Baking powder icon
    Baking powder
    about ½ teaspoon (2g)
  • Salt icon
    Salt
    about ½ teaspoon (3g)
  • Chocolate chips icon
    Chocolate chips
    about ¾ cup (128g)
  • Almond milk icon
    Almond milk
    3 tbsp (44ml)
  • Almond butter icon
    Almond butter
    about ¼ cup (87g)
  • Coconut oil icon
    Coconut oil
    ¼ cup (79ml)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (5ml)

Tools

  • kCook icon Stand mixer
  • kCook icon Wooden spoon
  • kCook icon Cooling rack
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl
  • kCook icon Small bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

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