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25 mins
Moderate
180 cal
8 ppl
Ingredients
1 cup
Oats, rolled, gluten-free
1/4 cup
Butter, unsalted
1/4 cup
Coconut Sugar
1/4 tsp
Vanilla Extract
1/4 tsp
Salt
1/4 cup
Almond Flour
2 tbsp
Heavy Cream
1/4 cup
Chocolate Chips
It sounds like a simple upgrade, but adding oats to your chocolate chip cookies really ramps up the satisfaction factor. This recipe doesn’t contain eggs, so you can bake into cookies, or roll and refrigerate to make a cookie dough snack bite. Delicious either way!
Nutritional Information
Per serving (8)
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Directions
1
Add butter and sugar to work bowl and run until creamed.
2
Add 1/2 cup of oats to work bowl and pulse 5 times; repeat with remaining oats.
3
Add flour and pulse until well combined. Transfer dough to mixing bowl.
4
Fold in chocolate chips.
5
For no-bake cookie bites: Form in balls and refrigerate for 30 minutes before serving. For baked cookies: Drop dough by tablespoon on baking sheet and bake at 350°F for 10-12 minutes, cool before serving.
NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients. DO NOT blend for more than one minute when using the nutribullet Cup.
Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or exposure to the blades, both of which may cause serious bodily injuries.
