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.
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!!
Hi! Will can I replace the coconut sugar for maple syrup?
The texture might be different since its a liquid sweetener! I would suggest light brown sugar instead
Hi there 🙂 bit of a weird request, but can you post a photo of your “quick cooking oats” (to show the texture)? We have several different kinds of oats in germany, but I am not sure which one of them comes closest to yours. Thank you!
Hey Linda, I just linked the type I use in the ingredient list where it lists out the oats. Its’s basically rolled oats that look a little more chopped up so they cook quicker! If your oats are whole, you can easily pulse them in a food processor very briefly to get that same texture!
Thank you 🙂