Chocolate chip cookie bombs are oversized, soft-centered cookies made with oat flour, almond flour, almond butter, olive oil, and maple syrup. One full cup of chocolate chips goes into the dough, and more chips coat the outside of each half-cup portion for maximum chocolate in every bite.
The recipe yields seven large cookies in about 30 minutes: roughly 15 minutes of preparation and 12 to 15 minutes of baking at 350°F. The naturally thick nut-based dough comes together in one bowl and needs no separate chilling stage.
Chocolate Chip Cookie Bomb Ingredients
Combine 1 cup oat flour (120 grams), 1 cup almond flour (96 grams), ½ teaspoon baking soda, and ¼ teaspoon salt. The wet ingredients are ½ cup almond butter (125 grams), ¼ cup olive oil (60 milliliters), ½ cup maple syrup (120 grams), and 1 teaspoon vanilla.
Fold 1 cup chocolate chips (170 grams) into the dough and keep additional chips for coating the seven portions. Use certified gluten-free oat flour when gluten-free preparation is required. Almonds are the primary listed allergen, and the chips may contain dairy depending on the product selected.
If you enjoy this recipe, you may also like Easy S'mores Bars.
How to Make Chocolate Chip Cookie Bombs
- Prepare. Heat the oven to 350°F and line a baking sheet with parchment paper.
- Mix the base. In a large bowl, combine oat flour, almond flour, baking soda, salt, almond butter, olive oil, maple syrup, and vanilla. Stir until completely mixed.
- Add chips. Fold in 1 cup chocolate chips and distribute them evenly through the thick dough.
- Portion. Scoop approximately ½ cup dough for each cookie, making exactly seven large portions.
- Coat. Roll every portion into a ball, then press and roll it through extra chocolate chips until the outside is generously covered.
- Bake. Arrange on the lined sheet and bake for 12 to 15 minutes, until the edges begin turning golden.
- Cool. Let the cookies cool on the baking sheet before lifting or eating.
For storage details after serving, the USDA leftovers and food safety guidance.
Prepare the Sheet and Oven
Preheat the oven fully to 350°F. Line a sturdy baking sheet with parchment paper so the sticky maple-and-almond dough releases after baking. Because each cookie begins as a large half-cup portion, use a sheet with enough open space around all seven balls.
Measure the ingredients before mixing, including the extra chocolate chips for the exterior. Once the dough is combined, it can be portioned and baked without a refrigerator wait.
If you enjoy this recipe, you may also like Chocolate Caramel Stuffed Cookies.
Combine Both Flours Evenly
Oat flour and almond flour contribute different textures. Measure 1 cup or 120 grams oat flour and 1 cup or 96 grams almond flour into the large bowl. Add ½ teaspoon baking soda and ¼ teaspoon salt.
Break apart any compact almond-flour clumps before adding the wet ingredients. Even distribution of the small amount of baking soda helps all seven large cookies rise and brown at a similar pace.
Mix in the Nut Butter and Liquids
Add ½ cup almond butter, ¼ cup olive oil, ½ cup maple syrup, and 1 teaspoon vanilla directly to the dry mixture. Stir thoroughly, reaching the bottom and sides of the bowl until no dry flour remains.
Almond butter keeps the interior soft and chewy, while maple syrup supplies sweetness and moisture. If the almond butter has separated in its jar, stir it smooth before measuring so its oil and solids enter the recipe in the intended balance.
Fold in One Cup of Chocolate Chips
Add the measured 1 cup or 170 grams chocolate chips to the completed dough. Fold with a sturdy spatula until chips appear throughout, not only at the top or bottom. The mixture is substantial, so turn the bowl as you work.
Reserve the additional chips separately. Chips inside create molten pockets, while the extra exterior layer gives each bomb its distinctive chocolate-studded appearance.
Shape Exactly Seven Bombs
Scoop roughly ½ cup dough and compress it gently into a cohesive portion. Repeat, adjusting the sizes as needed until there are exactly seven. Roll each between your palms to form a ball without flattening it into a conventional cookie.
Spread the extra chocolate chips in a shallow bowl or on a plate. Roll and press every ball through them so chips adhere generously across the exposed surface.
Bake for Twelve to Fifteen Minutes
Arrange the seven coated balls on the parchment-lined sheet with room between them. Bake at 350°F for 12 to 15 minutes. Watch the edges: they should just begin to turn golden while the centers still look softer.
Do not wait for deep browning across the entire surface. These large portions continue setting from residual heat after leaving the oven, and overbaking would reduce the soft, chewy quality supplied by the almond butter.
Cool on the Baking Sheet
Leave the cookie bombs on their baking sheet after removing them from the oven. Their centers and bases are tender while hot, and immediate transfer can make a large cookie bend or break.
Once firm enough to handle, serve warm or let them cool fully. The stated nutrition estimate is approximately 462 calories per large cookie, reflecting the generous half-cup portions.
Storage and Allergen Notes
Store cooled cookie bombs in an airtight container for up to 5 days. Close the container only after they are no longer warm so trapped steam does not make the surfaces damp.
The recipe contains almonds through both almond flour and almond butter. Certified gluten-free oat flour is needed for strict gluten-free preparation, and the chocolate-chip package should be checked when dairy avoidance matters.
Conclusion
Heat the oven to 350°F and line a sheet with parchment. Combine oat flour, almond flour, baking soda, salt, almond butter, olive oil, maple syrup, and vanilla until evenly mixed. Fold in 1 cup chocolate chips. Measure about ½ cup dough for each of exactly seven portions, roll into balls, and coat generously with extra chips. Bake for 12 to 15 minutes until the edges begin to turn golden, then cool on the baking sheet.
Frequently Asked Questions
- → How large should each cookie bomb be?
Use approximately ½ cup dough per cookie and divide the batch into exactly seven large portions.
- → Are chocolate chip cookie bombs gluten-free?
They can be when made with certified gluten-free oat flour and chocolate chips verified for your needs. Almond flour is naturally gluten-free.
- → How do I know when the cookie bombs are baked?
After 12 to 15 minutes at 350°F, the edges should just begin turning golden while the large centers remain soft.
- → How long do cookie bombs keep?
Let them cool completely and store in an airtight container for up to 5 days.