- Prep time: 10 minutes
- Cook time: 18 minutes
- Yield: 16 cookies
The almond butter will blend into the batter more easily if it’s room temperature. If you forget, just warm it for a few seconds in the microwave to soften.
Peanut butter or another nut butter can be substituted for the almond butter.
- 2 cups rolled oats (not quick-cooking oats)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup wheat germ
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups almond butter, room temperature (see Recipe Note)
- 1 1/3 cups light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/3 cup water
- 1 cup semi-sweet chocolate chips
1 Preheat the oven: Preheat your oven to 350°F. Line a sheet pan with parchment paper or a silicone baking mat.
2 Mix the dry ingredients: Combine the rolled oats, flours, wheat germ, baking soda, salt, and cinnamon together in a large mixing bowl. Set aside.
3 Make the cookie dough: In the bowl of a stand mixer using the paddle attachment (or using a hand mixer), mix the almond butter, brown sugar, and vanilla extract at low speed until smooth.
With the mixer still on low, add the eggs, one at a time, to the bowl. Scrape down the bowl after each egg is blended into the batter. This helps the mixture to stay smooth and uniform.
Add the water to the bowl and mix on low until the batter no longer looks soupy. Gradually add the flour mixture to the batter, stopping the mixer to scrape down the sides of the bowl. Mix again for one minute to make sure the flour is completely blended in.
Gradually add the chocolate chips to the dough. Mix for 30 seconds more still on low speed.
4 Scoop the cookies: Using a large (2 ounce) ice cream scoop, or a lightly greased 1/4 measuring cup, scoop the dough onto your prepared sheet pan.
Slightly flatten each cookie with the back of your scoop or measuring cup.
5 Bake the cookies: Bake for 15 to 18 minutes, or until the outer edges of the cookies are slightly browned and the centers are puffed.
6 Cool and store the cookies: Remove the pan from the oven and allow the cookies to cool slightly (about 5 minutes) before enjoying. Store the cookies in an airtight container for up to 48 hours. (See headnotes for freezing instructions.