These chewy and crispy chocolate chip almond cookies are irresistible. They are not the healthiest cookies around, but they are low carb and low sodium.
How I make my chocolate chip almond cookies
½ cup butter, cut into 1-inch pieces
One cup packed brown sugar
1 ½ cups old-fashioned oats
1/4 almond butter
½ cup Gold all-purpose flour
1/4 teaspoon salt
1 ½ teaspoons vanilla
One egg white, slightly beaten
¼ cup semisweet chocolate chips
¼ cup sliced almonds, chopped
Using a medium saucepan, heat butter, and sugar over medium-low heat for 3 to 5 minutes, continually stirring until butter melts and the mixture becomes smooth.
Transfer the mixture to a medium bowl. Stir in oats, almonds, flour, almond butter, salt, chocolate chips, and vanilla. Cool for 5 minutes. Then stir in egg white until well mixed.
Using a medium ice cream scoop, drop mixture onto a cookie sheet, spacing about 2 1/2 inches apart. Spray the back of a clean fork with cooking spray, and use the back of the fork to spread each mound into 2 1/2-inch circle, respraying as necessary to prevent sticking.
Bake cookies 9 to 15 minutes or until deep golden brown and crisp around edges. Cool on a cookie sheet until firm, about 3 minutes. Carefully remove with thin metal spatula; transfer to a cooling rack to cool completely. Repeat for remaining cookies.