If I saw these in a bakery, I’d have to buy them.
I mean, they would have to have that exact title to make me buy them because I would need to know that they are chewy.
I think hard cookies should come with a disclaimer that says something like: “if you buy this cookie you will not be satisfied because non-chewy cookies blow.” Or, ya know, something similar to that.
If you’re thinking, “didn’t she like just share a cookie recipe? And it’s pretty much the same recipe as that one except there is not cocoa powder.” Yes, all that is correct. But you wanna know about these cookies because the weekend is here and you can decide to make these chocolate chip cookies or those chocolate cookies. Tell me about your cravings. Which cookie are you leaning towards?
I have to tell you something. As I write this post I’m laying in my bed with my computer propped up on a pillow and a heating pad under my back and it feels awesome. And I just satisfied an ice cream craving and am feeling the most content. I’m going through a phase where I think a heating pad is one of the greatest gifts in life. That’s what I wanted to tell you.
Hmm. What else. THESE COOKIES.
These cookies are the thinnest cookies I have ever made. I was a mega skeptic when they came out of the oven but then! THEN I tried one and skepticism was completely misplaced because I am so in love with these. But they’re thin and not super doughy but still chewy and I think I’m going through some life changes because these cookies could be my favorite new cookie and they’re not thick and doughier (which is my criteria for a totally delish cookie).
But here we are with this oat flour + almond butter cookie with 3 kinds of chocolate chips/chunks stuffed into it and it’s super duper thin AND it’s a completely satisfying cookie.
May all your cookie dreams be found in this cookie.
Über thin & chewy almond butter chocolate chip cookies
Yield: makes 9 cookies
Total Time: 25 minutes
1 2/3 cup oat flour (spooned into measuring cup)
1/3 cup brown sugar, packed
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chocolate chips + more to top (I used a mix of 62% dark chocolate baking chunks, dark chocolate chips and milk chocolate chips)
1 tablespoon ground flaxseed mixed with 3 tablespoons water
3-6 tablespoons almondmilk
1/3 cup virgin coconut oil, not melted
1/3 cup almond butter
1 teaspoon vanilla extract
Make your flax egg by combining 1 tablespoons flax with 3 tablespoons water. Let sit for at least 5 minutes.
Preheat oven to 350ºF. In a bowl, combine all dry ingredients. In a separate bowl, combine all wet ingredients (start with 3 tablespoons almondmilk). Pour wet into dry and combine until a dough forms (I used an electric mixer, but an arm and a spoon will work just fine too).
Roll dough into 9 balls and place on a greased baking sheet. The cookies will flatten on their own. Bake for 8 minutes and remove while still soft. They will harden as they cool.