Oats and Almond Butter Choco Cookies – Eggless and delicious!

A mouthful of  a name.. But that’s all right, cause this is one cookie you will fall in love with.  A breakfast cookie, crunchy crumbly cookie, a bite into low sugar decadent piece this is. And thanks to Sonal’s post on her blog and the Epicurean delights group on FB, this recipe beckoned to me. Plus I was on the lookout for a flourless one as well, eggless too. The clincher, this is not one of those overtly sweet cookies.
 
I honestly wanted to follow the recipe to the T, but then again I had a jar of almond butter sitting in the refrigerator. It did need to get used up , so switching things  a bit, I ended up with this cookie.
Also I used unsweetened cocoa powder and used brown sugar entirely.

Ingredients:

  • Almond Butter: 1 cup (I used the creamy one made from roasted almonds)
  • Oats ground : 1 cup(Roasted quick oats are pounded to get this)
  • Brown sugar : 1/2 cup packed.
  • Baking powder : 1 tsp
  • Unsweetened cocoa powder :1/3 cup
  • Milk :1/3 cup (Added in intermittently to help the binding the dough)

Method:

  • Preheat the oven to 350deg F and line a cookie sheet with parchment paper.
  • Whisk all the dry ingredients in a bowl.
  • Add in the almond butter and mix thoroughly. At this point the mix is partly crumbly and part sticky.
  • Add in the 1/3 cup of milk intermittently to get a soft pliable dough. You don’t want a runny mess on your hands, so depending on the brand of oats in use, you might need more or less of the required amount of milk.
  • Drop in spoonful’s of batter  and press gently or roll into small lime sized balls and slightly flatten them on to the cookie sheet. I was actually able to roll it out into small globes because of the almond butter.
  • Bake at 350 deg F for 15-18 min.
  • Enjoy them warm with a glass of milk or just eat them plain!
Oats and Almond Butter Eggless Choco cookies
Serves 8
Delicious, Light ,crispy and crumbly, low sweet, almond butter choco cookies! Bonus is it's eggless and made in a jiffy!
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Prep Time
20 min
Cook Time
18 min
Total Time
30 min
Prep Time
20 min
Cook Time
18 min
Total Time
30 min
Ingredients
  1. Almond Butter: 1 cup (I used the creamy one made from roasted almonds)
  2. Oats ground : 1 cup(Roasted quick oats are pounded to get this)
  3. Brown sugar : 1/2 cup packed.
  4. Baking powder : 1 tsp
  5. Unsweetened cocoa powder :1/3 cup
  6. Milk :1/3 cup (Added in intermittently to help the binding the dough)
Instructions
  1. Preheat the oven to 350deg F and line a cookie sheet with parchment paper.
  2. Whisk all the dry ingredients in a bowl.
  3. Add in the almond butter and mix thoroughly. At this point the mix is partly crumbly and part sticky.
  4. Add in the 1/3 cup of milk intermittently to get a soft pliable dough. You don’t want a runny mess on your hands, so depending on the brand of oats in use, you might need more or less of the required amount of milk.
  5. Drop in spoonful's of batter and press gently or roll into small lime sized balls and slightly flatten them on to the cookie sheet. I was actually able to roll it out into small globes because of the almond butter.
  6. Bake at 350 deg F for 15-18 min.
  7. Enjoy them warm with a glass of milk or just eat them plain!
VeggieRumblings http://www.veggierumblings.com/

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