Chocolate Chip Cookie Bombs
These delightful cookie bombs combine the classic comfort of a chocolate chip cookie with a gooey, warm center, sure to please any dessert lover.
Ingredients
Dry Ingredients
- 1 cup oat flour (120 g)
- 1 cup almond flour (96 g)
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup almond butter (125 g) Ensure it's smooth for easier mixing.
- ¼ cup olive oil (60 ml)
- ½ cup maple syrup (120 g) Can be substituted with agave syrup or honey.
- 1 teaspoon vanilla extract
Chocolate Chips and Coating
- 1 cup chocolate chips (170 g) Feel free to experiment with different types of chocolate chips.
- to taste Extra chocolate chips for coating
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the oat flour, almond flour, baking soda, and salt, whisking until well mixed.
- Add the almond butter, olive oil, maple syrup, and vanilla extract into the dry mixture and blend until smooth.
- Gently fold in the chocolate chips until evenly distributed.
- Scoop out half a cup of dough and roll it into a ball, then roll in additional chocolate chips if desired.
- Arrange the dough balls on the baking sheet, spaced apart.
Baking
- Bake for 12-15 minutes until the edges are golden brown and the center is soft.
- Let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to a week. They can be frozen and reheated in the oven for fresh taste.