Thin & Chewy Almond Butter Chocolate Chip Cookies
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recipe by Imma Eat That http://immaeatthat.com/
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- Total Time
- 28mins
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- Serves
- 9
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- 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 completely satisfying cookie!
Inspired by: http://immaeatthat.com/2016/04/15/uber-thin-chewy-almond-butter-chocolate-chip-cookies/recipe updated 14 Oct. 2020
Ingredients
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- Ground flaxseed
- 1 tablespoon
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- Water
- 3 tablespoons
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- Oat flour
- 265 g
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- Brown sugar
- 65 g
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- Sugar
- 65 g
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- Baking soda
- ½ teaspoon
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- Baking powder
- ½ teaspoon
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- Salt
- ½ teaspoon
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- Chocolate chips
- 130 g
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- Almond milk
- 3 tablespoons
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- Almond butter
- 85 g
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- Coconut oil
- 80 ml
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- Vanilla extract
- 1 teaspoon
Tools
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Stand mixer
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Oven
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Wooden spoon
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Cooling rack
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Medium bowl
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Large mixing bowl
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Small bowl
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Baking sheet - 18 x 13"
Step preview
- Add ground flaxseed and water to a clean small bowl
- Mix until combined
- Set aside until thickened - 5 min
- Pre-heat oven - 175°C
- Grease a clean baking sheet
- Add oat flour, brown sugar, sugar, baking soda, baking powder, salt and chocolate chips to a clean large mixing bowl
- Mix until combined
- Add almond milk, almond butter, coconut oil and vanilla extract to a clean medium bowl
- Transfer mixture to wet ingredients
- Mix until combined
- Pour wet ingredients into dough
- Combine until dough forms
- Roll into balls
- Place dough on baking sheet
- Bake - 8 min, 175°C
- Transfer onto cooling rack