These cookies have been scientifically proven to cure winter blues and PMS.
Okay that’s a lie. But they sure as hell bring a smile to MY face! I’m sure they will you too.
In the recipe, I suggest dropping the cookies by the heaping tablespoon full. When I go cookies, I go big. I’m sure you could reduce the size and in turn the the cooking time. But really people……….. why would you want to?
I made these last evening while we were stuck in the house due to the latest snowstorm, and there’s just something so PERFECT about watching the snow fall and the smell of chocolate filling the house. I just love it.
I replaced regular flour with almond meal, and added some unsweetened almond milk to the mixture to give a little bit more chewy goodness. They’re still fairly soft when they first come out of the oven, so make sure to let them cool a bit on the cookies sheet before attempting to remove them!
Double Chocolate Oatmeal Cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Ingredients (18 cookies)
- 3/4 cup butter, softened
- 1 3/4 cup almond flour/meal
- 1 cup packed Splenda Brown Sugar Blend
- 1/2 cup Swerve sweetener
- 1 egg
- 2 tbsp. cocoa powder
- 3 tbsp. unsweetened almond milk
- 1 tbsp. vanilla
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 2 cup quick oats
- 1 cup dark chocolate chips
In a mixing bowl, add butter, half of almond flour and the next 8 ingredients. Mix on medium to high speed until thoroughly combined. Beat in remaining flour. Stir in oats and chocolate chips.
Drop by heaping tablespoon on to cookie sheet lined with parchments paper.
Bake at 375 for 12 minutes or until edges are golden.
Let cool slightly on cookie sheet, and then move to wire rack until cooled completely.
*I linked this post to What I Ate Wednesday. Many thanks to Jen for always hosting!