Chocolate Chip Cookie Bombs

If you are craving a dessert that packs chocolatey bliss into every bite Chocolate Chip Cookie Bombs are your answer. These oversized cookies offer gooey centers and crispy edges making them the perfect sweet treat for parties or quiet baking nights at home.

Ingredients

• Oat flour: gives chewy tenderness and helps thicken the dough Choose a fresh finely milled flour for best results
• Almond flour: brings nutty flavor and richness Use blanched almond flour for smooth consistency
• Baking soda: supports rise for fluffy yet satisfying cookies Make sure it is fresh for proper lift
• Salt: balances the sweetness Look for fine sea salt
• Almond butter: adds creamy texture and nutty taste Creamy natural almond butter with no added sugar works best
• Olive oil: provides moisture and an earthy undertone Use a mild or light tasting olive oil
• Maple syrup: offers natural sweetness and complements the nut flavors Go for pure maple syrup for best taste
• Vanilla extract: lifts the chocolate flavor Look for real vanilla extract instead of imitation
• Chocolate chips: are the star Use high quality dark or semisweet chocolate chips for ultimate gooeyness

Step by Step Instructions

Mix the Dough:

In a large bowl combine oat flour almond flour baking soda and salt Stir to evenly distribute the leavening and salt throughout the dry mixture

Add Wet Ingredients:

Pour in almond butter olive oil maple syrup and vanilla extract Use a spatula to blend until the mixture is fully combined into a thick uniform dough

Fold in Chocolate Chips:

Sprinkle in chocolate chips and gently fold them through the dough Make sure they are evenly distributed so each bite gets chocolate

Shape and Coat:

Use a large scoop or half cup measure to portion dough Roll each portion with your hands into a smooth ball then roll each ball in extra chocolate chips pressing slightly to make them stick

Bake:

Place cookie bombs on a parchment lined baking sheet with space between each Bake in a preheated oven at 350 degrees Fahrenheit for twelve to fifteen minutes until the edges are golden but centers are still soft

Cool and Serve:

Remove from oven and let cool on the pan for five minutes then move to a rack to finish cooling These are best enjoyed slightly warm

Save

Storage Tips

Store leftover cookie bombs in an airtight container at room temperature for up to three days If you want to keep them longer refrigerate for up to one week or freeze individually wrapped bombs for up to two months Warm them slightly before serving to bring back that gooey center

Ingredient Substitutions

You can swap almond butter for cashew butter or peanut butter to suit your flavor preferences If you need to make these nut free sunflower seed butter works well Use coconut oil instead of olive oil for a different richness and a coconutty note

Save

Serving Suggestions

Serve the cookie bombs as a stand alone dessert or create ice cream sandwiches by slicing them in half and adding a scoop of vanilla bean or chocolate ice cream For an extra indulgence drizzle with melted chocolate and a sprinkle of flaky salt

Cultural and Historical Context

The classic chocolate chip cookie has roots in American baking tradition since the 1930s The cookie bomb version is a playful spin on this beloved treat making each cookie extra thick and packed with even more chocolate This version reflects today’s trend toward gluten free and plant based baking

Recipe FAQs

→ Can I use regular flour instead of oat and almond flour?

Yes, you can substitute with all-purpose flour, but the texture and nutty flavor will slightly differ from the original version.

→ Is almond butter essential for this dessert?

Almond butter adds richness and helps bind the dough, but peanut butter or other nut butters can be used as alternatives.

→ What’s the best way to coat the cookie bombs with chocolate chips?

After rolling the dough into balls, gently press them into a bowl of chocolate chips until well coated for an even, indulgent layer.

→ Can I make these cookie bombs vegan?

Yes, as written, they are naturally vegan since they don’t contain eggs or dairy. Just check your chocolate chips to be sure.

→ How should I store leftover cookie bombs?

Store them in an airtight container at room temperature for up to three days or refrigerate for up to a week.

→ What makes these cookie bombs so soft and chewy?

The combination of almond butter, olive oil, and maple syrup gives them a moist, chewy texture while oat flour keeps them tender.