Chocolate Chip Cookie Bombs (Print-Friendly Version)
Soft oatmeal almond treats packed with chocolate chips and rich flavor, baked to golden perfection.
# Ingredients You'll Need:
→ Dry Ingredients
01 -
120 g oat flour
02 -
96 g almond flour
03 -
2.5 g baking soda
04 -
1.5 g salt
→ Wet Ingredients
05 -
125 g almond butter
06 -
60 ml olive oil
07 -
120 g maple syrup
08 -
5 g vanilla extract
→ Mix-Ins
09 -
170 g chocolate chips
# How to Make It:
01 -
Preheat oven to 175°C. Line a baking sheet with parchment paper.
02 -
In a large bowl, mix oat flour, almond flour, baking soda, salt, almond butter, olive oil, maple syrup, and vanilla extract until thoroughly blended.
03 -
Fold chocolate chips gently into the dough, ensuring even distribution.
04 -
Scoop dough into portions of approximately 1/2 cup, roll into balls, and coat generously with additional chocolate chips if desired.
05 -
Place dough balls onto prepared baking sheet and bake for 12–15 minutes, or until edges are lightly golden.
06 -
Remove from oven and allow to cool before serving.
# Extra Information:
01 -
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Thaw at room temperature before enjoying.
02 -
Calorie content is estimated; verify with a nutrition calculator if necessary.