I recently discovered the “make your own nut butters” machines at Whole Foods and since then, I’ve become slightly obsessed with their almond butter. It’s delicious—and healthier for you then peanut butter, though there is definitely room for both butters in my diet. I started to wonder how hard it would be to make my own almond butter and it turns out that, if you have a food processor, it’s as easy as dropping the nuts into the work bowl and pressing the On button. (Learning how to utilize my Cuisinart food processor to its fullest potential is one of my goals in the new year.) I made a batch of butter yesterday and while I could have spread it on a slice of multigrain toast, making cookies with it seemed way more appealing. I had found this recipe for Peanut Butter Oatmeal Chocolate Chip Cookies on Brown Eyed Baker a few years ago, and wondered how it would taste if I substituted the peanut butter with almond butter… and used white whole wheat flour…and Ghiradelli Bittersweet 60% cacao chocolate chips. So Charlie and I made a batch yesterday afternoon to find out.
Um, the answer is delightful. These cookies aren’t healthy, but at least some of the ingredients are trying to be a little bit better for you. If you’re looking for a sweet treat, this is it. And if you’re the type of baker who also likes to sample the raw dough before it goes into the oven (for quality control, of course) then you will be doubly pleased, because this dough is awesome. Like, I can almost forgo baking these cookies and just eat the dough raw awesome. Don’t say I didn’t warn you…
Almond Butter Dark Chocolate Chip Oat Cookies
Makes about 16 cookies
1 cup white whole wheat flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup almond butter
1/2 cup granulated sugar
1/3 cup light brown sugar
1/2 teaspoon vanilla extract
1/2 cup rolled oats
1 cup bittersweet or dark chocolate chips
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Whisk together the flour, baking soda and salt; set aside.
On medium speed, cream together the butter, almond butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.