Oatmeal Chocolate Chip Cookies


3 Tbsp flaxseed meal
1 stick butter, sliced
1 c light brown sugar
½ c sugar
1 tsp pure vanilla extract
1 ½ c unsweetened almond butter
1 ¼ unbleached all purpose flour
1 c whole-wheat flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ¾ c dry rolled oats
1 ½ c dark chocolate chips


  1. Preheat oven to 350 degrees. Line two large sheet pans with parchment paper.
  2. In a small bowl, stir together flaxseed meal and ½ c water.
  3. Using an electric mixer, beat butter, sugars, and vanilla on medium speed until smooth and slightly fluffy, about 3 min.
  4. Add flaxseed slurry, almond butter, and ¼ c water. Beat on low until incorporated.
  5. Turn off mixer, scrape down sides of bowl. Add flours, baking powder, baking soda, and salt. Mix on low speed, stopping until just before all the ingredients are completely incorporated.
  6. Scrape down all sides of bowl.
  7. Add oats and chocolate chips and mix on low, just until distributed.
  8. Portion dough into balls about 2 Tbsp each. Place on sheet pans about 1 ½ apart.
  9. Slightly flatten with a fork in a crisscross shape.
  10. Bake until golden, about 8 min.
  11. Cool and store in airtight containers for 5 days.