Chocolate Chip Cookie Bombs (Print Version)
# Ingredients:
01 -
1 cup oat flour (120 g)
02 -
1 cup almond flour (96 g)
03 -
½ teaspoon baking soda
04 -
¼ teaspoon salt
05 -
½ cup almond butter (125 g)
06 -
¼ cup olive oil (60 ml)
07 -
½ cup maple syrup (120 g)
08 -
1 teaspoon vanilla extract
09 -
1 cup chocolate chips (170 g), plus extra for coating
# Instructions:
01 -
Get your oven heating to 350 degrees. Line a baking sheet with parchment paper and set it aside.
02 -
In a big bowl, combine the oat flour, almond flour, baking soda, salt, almond butter, olive oil, maple syrup, and vanilla. Stir everything together until it's well mixed.
03 -
Fold in the chocolate chips, making sure they're spread throughout the dough evenly.
04 -
Scoop out about half a cup of dough and roll it into a ball. Roll each ball in extra chocolate chips to coat the outside generously.
05 -
Place the cookie bombs on your prepared baking sheet. Bake for 12 to 15 minutes until the edges start to turn golden brown.
06 -
Take them out of the oven and let them cool on the baking sheet before enjoying.
# Notes:
01 -
These cookie bombs are naturally gluten-free when using certified gluten-free oat flour
02 -
The almond butter keeps these cookies soft and chewy
03 -
Don't skip coating them in extra chocolate chips for maximum chocolate flavor
04 -
Store in an airtight container for up to 5 days