Oatmeal Almond Butter Cookies
Soft-baked, chewy oatmeal almond butter cookies are the perfect sweet fix! They come together in 20 minutes, and are made with the simplest ingredients like oats, almond butter and coconut sugar.
Almond Butter Cookies
These chewy almond butter cookies are seriously addicting! They’re gluten-free, dairy-free and refined sugar free, and so delicious with a tall glass of your favorite milk.
The texture is soft-baked with a slightly chewy feel, and they’re perfectly sweet with a subtle almond butter taste.
I made my batch with white chocolate chips, but they can easily be made with regular chocolate chips to your liking.
I baked three batches of these in the past week, and we can’t get enough of them. One batch was sent to work with my husband and was a huge hit with his coworkers.
This recipe is a simple, one bowl recipe that doesn’t require a mixer or chilling the dough, and comes together in just about 20 minutes.
Ingredients you’ll need
I can’t emphasize enough how simple this recipe is. These cookies come together with just a few pantry staples!
- creamy almond butter– the best almond butter to use is one that’s made with just roasted almonds, with or without salt. The creamier, the better!
- quick oats– I’ve tested this recipe with rolled oats and the texture wasn’t quite the same. Quick oats cook a lot faster, and yield a softer cookie. If you only have rolled oats around, you can simply pulse them in a blender or food processor for 30 seconds!
- eggs– I used two eggs in this recipe to yield a chewier cookie. Although I haven’t tested it myself, I think 2 flax eggs would work in place of the eggs to make this vegan
- coconut sugar– brown sugar would be a simple substitute for these
- coconut oil– its important to measure the oil softened, at room temperature! If you don’t want a strong coconut flavor, you can use refined coconut oil or substitute non-dairy butter
- white chocolate chips– chocolate chips are optional, but always encouraged around here! I used white chocolate chips in my test batch, but have made these with regular chocolate chips and both are equally as good 🙂
My 2-tablespoon cookie scoop is a kitchen staple, especially for even cookies. If you don’t have one, just measure two tbsp worth of batter and roll them into balls before layering them onto your baking sheet.
Once your cookies are finished baking, let them chill on the pan for about 10 minutes. Do not skip this step, this is when the cookies will set and continue to fully bake.
How to get perfectly round cookies
If your cookies come out of the oven looking a bit uneven (no judgement, we love cookies in all shapes and sizes), then here’s a simple hack to get perfectly round cookies:
Once your cookies are out of the oven, flip a ramekin or cup upside down, place it over the cookie and swirl it around while it’s still hot on the pan.
All it needs is a good 10 second swirl for the edges to even out, just be sure your cup or ramekin is big enough to fit the cookie!
These almond butter cookies are perfect for your midday pick me up. They take less than 10 minutes to prep, and are ready in 8-10 minutes. They’re easy to throw together and require a few of my pantry staples! I can’t wait for you guys to try them.
Other cookie recipes you may like:
Peanut Butter Cup Cookies
Gluten-free Birthday Cake Cookies
Double Chocolate Peppermint Brownie Cookies
Gluten-free Monster Cookies
Oatmeal Almond Butter Cookies
Ingredients
- 1 cup of quick-cooking oats
- 3/4 cup creamy almond butter, unsweetened
- 3/4 cup coconut sugar
- 1/4 cup coconut oil, use refined coconut oil for a neutral taste
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dairy-free chocolate chips, white chocolate or regular
Directions
- Preheat the oven to 350 F
- In a large bowl, combine the eggs, almond butter, sugar vanilla extract and coconut oil. Whisk together until smooth, making sure to break up any chunks of almond butter.
- Add in the oats, baking soda, salt and chocolate chips and mix together with a spatula until evenly incorporated.
- Line 2 large baking sheets with parchment paper. Scoop out 2 tbsp of batter onto the baking sheet about 1″ apart from one another, you should get around 20 cookies. I use a 2 tbsp cookie scoop, but you can roll them with your hands.
- Bake for 10 minutes. Remove from oven and tap the pan gently on the counter top 2-3 times to flatten. Let them cool for at least 10-15 minutes.
- Keep stored in an airtight container for up to 1 week, or freeze for up to 2 months.
I’m so happy you enjoyed this recipe, Joseph!
These cookies are so easy to make and so good! It’s hard to believe they don’t have any kind of flour, the texture and flavor is so good. I did a few substitutions, I used regular butter instead of coconut oil, maple sugar instead of coconut sugar, and whole rolled oats instead of quick and they still came out really good. I did have to bake them longer (about 18 minutes total) but maybe that’s because of the whole rolled oats. Thanks for this recipe!!!
Delicious! These are amazing. I need to hide them so I don’t eat the entire batch in one sitting 😉
So glad you tried them!!