Recipe Success! Almond Butter Oatmeal Chocolate Chip Cookies

  These cookies were delicious!  The whole family loved them and there aren't many foods I can put organic flaxseed in that fools our girls! This first time around I used more unbleached all purpose flour in place of the whole-wheat flour and regular sugar in place of the raw sugar.  (Clean eating is a PROCESS!)  Next time I will follow the recipe completely because they are that delicious, I'm willing to try.

The following recipe is from p. 48 of  Clean Eating for Busy Families by Michelle Dudash, R.D.

Almond Butter Oatmeal Chocolate Chip Cookies

yeilds 33 cookies  (I ended up with 52! when I made them)

Ingredients:

3 TBS flaxseed meal

1 (4oz) stick butter, sliced

1 cup packed light brown sugar, clumps broken up

½ cup granulated raw sugar (evaporated cane juice)

1 tsp vanilla extract

1 ½ cups unsweetened almond butter

1 ¼ cups unbleached all purpose flour

1 cup whole-wheat flour

1 ½ tsp baking powder

½ tsp salt

1 ¾ cups dry oats

1 ½ cups dark chocolate chips

Preheat oven to 375 degrees and line 2 large sheet pans with parchment paper or silicone baking mats.  In a small bowl, stir together flaxseed meal and ½ cup of water. In an electric mixer, fitted with a paddle, beat butter, sugars, and vanilla on medium speed until smooth and slightly fluffy, about 3 min.  Add flaxseed slurry, almond butter, flour, and ¼ cup water and beat on low until incorporated. Turn off the mixer, scrape down the sides of the bowl.  Add oats and chocolate chips and mix on low just until distributed evenly. 

Using a spring handle ice cream scoop or your hands, portion dough into balls of about 2 TBS each.  Place on sheet pans about 1 ½ inches apart. You will need to bake the dough in 2 batches. Slightly flatten each cookie with a fork in a crisscross shape.  Bake until lightly golden, about 8 minutes.  Cool and store in airtight containers for up to 5 days, or freeze for up to 4 months.