Almond and Oatmeal Chocolate Chip Cookies

I used to bake cookies all the time when our four kids were growing up here on the ranch.   I still love to bake cookies, but I’m always tempted to eat too many so I just don’t bake very often.   Last weekend all four of our grown children were home at the same time.   We had a great time together…and that put me into a cookie-baking mood.

Bob’s Red Mill sent me some  finely ground almond meal to try out, and the instructions on the package stated that it could be used in place of regular flour for low-carb baking.   Everyone in our family is interested in healthy eating,  so I decided to try substituting almond meal for flour in a batch of oatmeal chocolate chip cookies.

The cookies were extra-crispy when they came out of the oven.  Crumbly and buttery…perfect with a cup of tea or a bowl of vanilla ice cream.  The almond meal gave the cookies a hint of toasted almond flavor with all the great benefits of almonds too!

 

Almond and Oatmeal Chocolate Chip Cookies

Ingredients: 

1 cup  softened salted butter

1 cup granulated sugar

1 cup brown sugar

2 extra large eggs

1 teaspoon vanilla extract

1 1/2 cups almond meal

3 cups oat meal

t teaspoon gluten free  baking powder

1 teaspoon cinnamon

1 teaspoon salt

1 1/2 cups semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees.

Using an electric mixer, mix the butter, granulated sugar, and brown sugar together on medium speed until fluffy.  Lower the speed of the mixer and add the eggs and vanilla.

In a separate bowl, stir together the almond meal, oat meal, baking powder and salt.   With the mixer on low speed, slowly add the dry ingredients to the butter mixture and mix until combined.   Add the chocolate chips and slowly mix until they are evenly distributed throughout the batter.

Using a tablespoon or small scoop,  drop mound of dough onto sheet pans lined with foil or parchment.  Bake for 12 minutes, until evenly browned.   Carefully loosen the cookies with a spatula, transfer to a baking rack, and cool completely.

Disclosure:  Bob’s Red Mill gave me the almond meal to try in recipes.  I was not compensated for the post and all opinions are my own.