Nutrition
Per servingIngredients
- check_circle2 cups rolled oats (not quick-cooking)
- radio_button_unchecked1 cup all-purpose flour
- radio_button_unchecked1 cup whole wheat flour
- radio_button_unchecked1/2 cup wheat germ
- radio_button_unchecked2 teaspoons baking soda
- radio_button_unchecked1 teaspoon kosher salt
- radio_button_unchecked1 teaspoon ground cinnamon
- radio_button_unchecked1 1/2 cups almond butter, room temperature
- radio_button_unchecked1 1/3 cups packed light brown sugar
- radio_button_unchecked2 teaspoons vanilla extract
- radio_button_unchecked2 large eggs
- radio_button_unchecked1/3 cup water
- radio_button_unchecked1 cup semi-sweet chocolate chips
Instructions
Preheat and Prep Pan
Preheat your oven to 350°F. Line a large sheet pan with parchment paper or a silicone baking mat to prevent the cookies from sticking.
Mix Dry Ingredients
In a large mixing bowl, combine the rolled oats, all-purpose flour, whole wheat flour, wheat germ, baking soda, kosher salt, and ground cinnamon. Whisk them together to ensure they are evenly distributed and set the bowl aside.
Create the Wet Batter
In the bowl of a stand mixer with the paddle attachment, or using a hand mixer, beat the room temperature almond butter, packed brown sugar, and vanilla extract on low speed until smooth and creamy. Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Finally, mix in the water on low speed until the batter is uniform and no longer looks soupy.
Using room temperature almond butter and eggs is crucial for a smooth, well-incorporated batter. If your almond butter is cold, warm it for a few seconds in the microwave.
Combine and Finish Dough
With the mixer on low, gradually add the dry ingredient mixture to the wet batter. Mix until just combined, stopping to scrape down the sides of the bowl as needed. Fold in the semi-sweet chocolate chips and mix for another 30 seconds on low speed.
Avoid overmixing after adding the flour, as it can lead to tough cookies. Mix only until no dry streaks remain.
Scoop the Cookies
Using a large 2-ounce ice cream scoop (a #12 scoop) or a lightly greased 1/4 cup measuring cup, scoop mounds of dough onto your prepared sheet pan, leaving some space between them. Gently flatten the top of each cookie with the back of the scoop or your palm.
These are large, meal-sized cookies. For perfectly uniform cookies, the ice cream scoop method is highly recommended.
Bake the Cookies
Bake in the preheated oven for 15 to 18 minutes. The cookies are done when the outer edges are slightly browned and the centers are puffed up and feel set to the touch.
Oven temperatures can vary, so start checking for doneness around the 15-minute mark.
Cool and Store
Remove the pan from the oven and let the cookies cool on the pan for about 5 minutes to firm up before transferring them to a wire rack to cool completely. Store the cookies in an airtight container at room temperature for up to 48 hours.
For longer storage, freeze unbaked dough balls on a sheet pan until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
Chef's Notes & Tips
Create the Wet Batter
Using room temperature almond butter and eggs is crucial for a smooth, well-incorporated batter. If your almond butter is cold, warm it for a few seconds in the microwave.
Combine and Finish Dough
Avoid overmixing after adding the flour, as it can lead to tough cookies. Mix only until no dry streaks remain.
Scoop the Cookies
These are large, meal-sized cookies. For perfectly uniform cookies, the ice cream scoop method is highly recommended.
Bake the Cookies
Oven temperatures can vary, so start checking for doneness around the 15-minute mark.
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