Alas, a cookie post.
We all knew it was a long time coming…
Cookies have got to be one of my favorite desserts. I think I can vouch for everyone when I say we all have our favorite types of cookies. Shortbread, no bakes, oatmeal, sugar, peanut butter...the list goes on and on.
Much like shoe shopping, we try on new styles or brands to see how they fit, how we feel in them, test them out to see if they are wearable… but there is always that one pair of shoes that you keep coming back to. No matter how many you have in your closet, there is always that one pair of shoes that's your favorite.
For me this is an oatmeal chocolate chip cookie.
Whenever I am at a bakery, I just can’t say no. That feeling of your teeth sinking into a fresh soft, chewy, oatmeal cookie...I’ll never do justice explaining it.
You just can’t beat it, folks.
Maybe I like oatmeal chocolate chip cookies so much because it gives me an excuse to eat them for breakfast.
The almond flour in these cookies gives it the soft, plush, pillowy mouth feel that I love when I bake with it. Remember these lemon blueberry muffins? Use the rest of your almond flour on these babies and you’re good to go.
The almond flour also provides some good fats that we talked about in this post, so you are getting fiber from your oatmeal AND healthy fats. #health
Can’t find almond flour in your area or concerned about the cost? I’ve linked the best deal on almond flour I’ve found and it happens to be the brand I use. The brand is Blue Diamond and you can find it at Costco or by clicking this link. Don’t need a 3 lb bag? I found a 13oz bag as well.
Look at how gooey these are! ↓
I am in love with how well these cookies turned out. If you love a soft, doughy cookie these oatmeal chocolate chip cookies are perfect for you.Print
These oatmeal chocolate chip cookies are soft, chewy and melt-in-your-mouth. Made with almond flour, these cookies make for a healthier option to white flour.
- ½ cup butter, softened (can sub ⅓ cup coconut oil)
- ½ cup light brown sugar (can sub ½ cup coconut sugar)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 egg
- 2 cup blanched almond flour
- 1 cup old fashioned rolled oats
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup chocolate chips (I used chocolate chunks)
- ⅓ cup walnuts, chopped
- + additional sea salt for topping (optional)
- Preheat oven to 350
- Place butter, sugar and maple syrup in a bowl or a bowl of a standing mixer and stir. Add in vanilla extract and egg, mix until well incorporated.
- Combine almond flour, oats, baking soda and salt in a large bowl.
- Add to butter mixture, stir until well blended. Gently stir in chocolate and walnuts.
- Drop about a tablespoon of mixture onto a greased cookie sheet, keeping each cookie about an inch apart. Bake at 350 for 8 minutes for a soft cookie, 9-10 minutes for a more firm cookie. Sprinkle with sea salt if desired.
- Let cookies cool for about 2-3 minutes before placing onto a cooling rack.
If you substitute the coconut oil and coconut sugar, your cookies will turn out more brown than the pictures above. I had people taste test and compare the two cookies. The butter rendition won based on the overall mouth texture of the cookie. The nutritional facts are based on the main recipe posted, but I did calculate the nutrition for coconut oil and coconut sugar and the nutrition labels are fairly similar.
- Category: Dessert
- Method: baking
- Cuisine: American
Keywords: oatmeal chocolate chip cookies
Tell me, what is your favorite cookie?