BENTORNATO A CASA A MIO PADRE… Almond Butter, Oats and Chocolate Chip Cookies!
I’ve been slacking on my baking, and of course the first thing my father asks me when he got back from Siena was if I baked anything while he was gone (one-track mind, I swear). So, I took advantage of my day off and deserted kitchen today to make these little tasties — Almond Butter, Oats and Chocolate Chip Cookies!
The recipe is simple enough, just a basic chocolate chip cookie recipe with a few kinks. I cooked them for 10 minutes and they came out super soft. I’m perfectly fine with this, even if the cookies break a little along the way, it’s cool. If you prefer a more solid cookie, maybe try cooking them another 2-5 minutes. The texture is nice though—chewy and soft, with some crunchy bits around the edges.
The cookies also taste great, too! The almond butter adds a nice touch, a subtle nuttiness and definitely not overpowering, which is good. It pairs well with the sweetness of the chocolate chips, and the oats add bite, chew, and texture. I think the rich molasses-ness (hah) of the brown sugar helps bring out the almond butter flavor, and makes the entire cookie have a nice level of overall sweetness. At the end of each bite, you get a teeny tiny hint of the cinnamon coming through, too—one of mt favorite parts!
Almond Butter, Oats and Chocolate Chip Cookies
Adapted from Lindsey Yeo’s recipe
1/4 cup unsweetened applesauce
2/3 cup brown sugar
1/4 cup granulated sugar
1/2 cup almond butter
1/2 teaspoon vanilla extract
3/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup oats
3/4 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F. Spray two cookie sheets with nonstick cooking spray.
2. Combine flour, baking soda, salt, and cinnamon in a bowl.
3. In a separate bowl, whisk applesauce, almond butter, sugars, and vanilla until smooth. Add egg and whisk until well combined.
4. Stir flour mixture into wet ingredients with a spatula. Add oats and chocolate chips; stir until just incorporated.
5. Roll cookies into balls and place onto baking sheet (I used a melon-baller sized scoop, so I was able to get about 32 cookies). Give them some room on the sheets, because they will spread out.
6. Bake for 10 minutes or until lightly brown around the edges. Remove from oven and let rest on sheet for 5 minutes. Remove cookies from sheet and let cool completely on a wire rack. Store in an air-tight container.