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Almond Butter Oatmeal Chocolate Chip Cookies

Almond Butter Oatmeal Chocolate Chip Cookies

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5 from 2 reviews


Almond Butter Oatmeal Chocolate Chip Cookies - a hearty mix of chewy thick rolled oats, warm cinnamon, toasty almond butter & dark chocolate chips, finished with flaky sea salt.


  • 2 cups all purpose flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon (- freshly ground)
  • 1 cup butter (- at room temperature)
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 cup almond butter
  • 2 large eggs (- at room temperature)
  • 2 teaspoons pure vanilla extract
  • 2 cups thick rolled oats
  • 2 cups dark chocolate chips
  • sea salt flakes (- to taste)


  1. Preheat oven to 350° F.
  2. Sprinkle the oats evenly over a baking sheet and toast for 8-10 minutes until they begin to deepen in color and give off a nutty aroma. Set aside to cool.
  3. Measure the flour, salt, baking soda, baking powder, and cinnamon into a bowl and whisk to combine.
  4. Using stand mixer with the paddle attachment, beat the butter, granulated sugar and brown sugar on medium-high speed for 5-7 minutes, until fluffy and light in color. Be sure to scrape down the bowl a few times during the process.
  5. Add the almond butter and cream together for about a minute, scrape the sides of the bowl down again.
  6. Adjust the mixer to a low speed and slowly add the eggs and vanilla, one at a time (I like to crack the eggs and add the vanilla into a liquid measuring cup before adding it to the butter and sugar mixture). Scrape the bottom and sides of the bowl once between each egg addition.
  7. Gradually add the dry ingredients with the mixer on low speed. Scrape the bottom and sides of the bowl to fully incorporate the butter and sugar.
  8. With the mixer on low speed, stir in the oats and chocolate chips until everything is just mixed together.
  9. Using a 2 tablespoon cookie scoop, form cookie dough balls and place on a lined baking sheet. Slightly press the cookies down to form chubby disks. I like to chill my cookie dough balls for a least 20-30 minutes before baking. You can also chill the dough up to overnight to develop more flavor. 
  10. Before baking preheat oven to 350° F. Arrange the cookie dough balls evenly on lined baking sheets, 6-8 per pan depending on the size of cookies you're making.
  11. Bake for 9-11 minutes until the cookies are lightly browned and crisp around the edges but still soft in the middle.
  12. Liberally sprinkle with crunchy sea salt flakes, to taste, and allow the cookies to cool on the cookie sheets.


The cookie dough balls can be frozen for up to 3 months and baked straight from the freezer, same temperature (350°F) but they may take 1-2 additional minutes to bake. 

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: Cookies