Ingredients

The following ingredients have 48 Servings
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour (see substitutions)
  • ½ cup oat flour (see substitutions)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 ½ sticks softened butter
  • 1 cup firmly packed brown sugar
  • ½ cup granulated sugar
  • ½ cup pure maple syrup
  • 2 whole eggs
  • 1 teaspoon vanilla extract
  • ¾ cup almond butter
  • 1 ½ cup quick oats (not rolled oats)
  • 2 cups semi-sweet chocolate chip morsels
  • 1 cup almonds, chopped into small pieces

Instruction

  • Preheat oven to 350 degrees F.
  • In a large bowl, mix together all-purpose flour, whole wheat flour, oat flour, baking powder, salt and cinnamon. Set aside.
  • In the bowl of a mixer with the paddle attachment, beat softened butter until pale and creamy, about two minutes.
  • Add brown sugar, white sugar and beat until smooth.
  • Add syrup and beat again to incorporate.
  • With mixer running on medium, add one egg at a time, mixing before adding the second. Scrape bowl and mix again.
  • Add vanilla and almond butter and beat until smooth.
  • Add flour mixture, one third at a time, mixing just until incorporated each time.
  • Remove bowl from mixer and add in the oats, chips and almonds and mix by hand until incorporated.
  • Line four sheet trays with parchment, and using a one-ounce scoop, scoop out 48 cookies, placing one dozen per pan, 4×3 rows.
  • Bake one pan at a time in the center to upper region of your oven for 10-12 minutes. Ours took about 11 minutes. The bottoms will brown but the tops will stay pale in color.
  • Cool on rack for two minutes then transfer to cooling racks to cool further.