Oatmeal Almond Butter Chocolate Chip Cookies

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Happy Cookie Friday!!! :mrgreen:

Yesterday, I had a serious craving for chocolate chips cookies, so I whipped up a healthier version using rolled oats, almond butter, and liquid egg whites instead of white flour and an entire stick of butter. I realize that butter is key to delicious chocolate chip cookies, but I wanted something a little lighter this time. I mean, I’m trying to lose a few pounds, but I still want to enjoy cookies! These ones are soft and chewy, and practically as good as the original!

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Oatmeal Almond Butter Chocolate Chip Cookies

Makes 6 cookies


  • 3/4 cup rolled oats
  • 2 tbsp brown sugar
  • 1/2 tsp baking powder
  • 1/4 cup almond butter
  • 1/4 cup liquid egg whites
  • 1/4 cup chocolate chips


  • Preheat oven to 350*F. Coat a baking sheet with non-stick cooking spray.
  • Combine all ingredients in a large bowl and mix well.
  • Portion out dough onto baking sheet. 
  • Bake for 10-12 minutes until edges of cookies start to brown.
  • Allow to cool before serving.



  1. These look great! I love that they only make six. Smetimes I just want a few cookies not 2 dozen. Could these count more as a healthy snack than a cookie since they only have 2 tablespoons so sugar? I think yes.

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  3. These look great and include all ingredients I love! It’s even better that the recipe is portioned for 6 cookies. I’ll definitely try them out. Thanks!

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  5. Just made these today and they’re completely delicious!! For some reason I don’t like almond butter spread on toast (even though I LOVE peanut butter), so I figured baking them would be a good way to use what I have. 6 cookies per batch is a very good thing, too, otherwise I know I’d be tempted to eat SO many 🙂 Thanks for sharing!

  6. I made these cookies last night to satisfy a sweet tooth I had after dinner. They were fantastic and the healthy ingredients made the indulgence guilt-free. Thanks for sharing!

  7. So I made these cookies the first time and it tasted a little funny. I figured since I’m not the best cook/baker, maybe it was something I did. Next time I made them, same taste. Then when I went through my cabinet before grocery shopping this weekend, I noticed that the can that I SWORE said baking powder, was baking soda! I was using the wrong ingredient, lol. Made them again this weekend with baking POWDER and they are amazing!

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  9. Oh. My. GOSH! I just made these cookies… And man they are GOOD! I actually though just substituted the brown sugar for ground up dates to health-a-Fy it just a little more:) and we had no chocolate chips… But thats ok. These are still DELICIOUS!!

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