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    Momma Fit Lyndsey » Recipes » Cookies

    Almond Butter Oatmeal Cookies

    Published: Jun 17, 2021 · Modified: Dec 7, 2022 by Lyndsey · This post may contain affiliate links

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    Chewy almond butter oatmeal cookies that are quick and easy to bake! Full of hearty oats, gooey chocolate chips and salty almond butter, these will become your family's sweet snack or dessert! Gluten free and dairy free and baked in under 30 minutes!

    almond butter oatmeal cookies on white parchment paper topped with chocolate chips.
    Jump to:
    • Why This Recipe Works
    • Ingredients You Need to Make This Recipe
    • How to Make This Recipe
    • Expert Tips
    • FAQs
    • Related Recipes
    • Almond Butter Oatmeal Cookies

    I absolutely love peanut butter cookies (like these oat flour peanut butter cookies) but since undergoing a personal journey to treat hormonal acne, I've laid off peanuts and dairy.

    When I'm not making chickpea cookie dough or dairy free chocolate chip cookies, these are my go-to dessert!

    Why This Recipe Works

    • Best of two cookies in one! With these almond butter oatmeal cookies, you get the crispy outside, chewy & soft inside texture of an oatmeal or a peanut butter cookie and the delicious flavor of chocolate chip cookies in one.
    • Healthy cookies that are gluten free and made with whole food ingredients and no refined sugar (excluding the chocolate chips)!
    • Simple ingredients that you likely already have on hand! These almond butter oatmeal cookies are easy to make ahead for parties, potlucks and picnics!
    • If you aren't a fan of oatmeal cookies with raisins, this will change your mind about oatmeal cookies! The texture and flavor (and chocolate chips!) make these cookies mind-blowing!
    • Customizable! If you do like add-ins feel free to add in raisins, pumpkin seeds or flaxseed, walnuts, pecans, coconut or dried cranberries.

    Ingredients You Need to Make This Recipe

    Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.

    ingredients you need for this recipe
    • Almond Butter: Roasted almond butter (creamy or crunchy works) makes such a flavor impact! My favorite almond butter is Georgia Grinders. Use code LYNDSEY20 on your order to get 20% off.
    • Gluten free Oats: I recommend old-fashioned or rolled oats for this recipe but if you have quick cook or instant oats, you can try those too.
    • Coconut Sugar: You can also use maple syrup or erythritol if you want to make them with no sugar.

    How to Make This Recipe

    This is a step by step walkthrough of how to cook this recipe. Exact cook time and temperatures are available in the recipe card at the bottom.

    steps to make this recipe
    1. Preheat oven to 350F.  Line a baking sheet with parchment paper or a Silpat baking liner. In a medium bowl, mix together oats, flour, baking soda and salt.  Set aside.
    2. In a large bowl, mix together butter, almond butter and coconut sugar.  You can use your hands to incorporate, a spoon or use a mixer or stand mixer.
    3. Mix in the egg and vanilla extract and mix until well combined.  Stir in dry ingredients and chocolate chips until just combined.
    4. Use a cookie scoop to scoop out 10 evenly sized cookies.  Place on prepared baking sheet with 2 inches between them.  Bake for 12 minutes or until cookies are no longer shiny in the middle. Sprinkle cookies with flaky sea salt and allow the batch to cool on the baking sheet.

    Expert Tips

    • Substitution Tips: You can substitute almond butter for peanut butter or vice versa rather interchangeably in this recipe.
    • Make Ahead Tips: The cookie dough can be made ahead and stored in the refrigerator for up to two days prior to baking. Frozen unbaked cookie dough can be baked right from the freezer allotting two extra minutes of bake time.
    • Storage Tips: Store baked cookies in an airtight container for up to three days. Store longer in the refrigerator.
    • Make them vegan: Although I have not tested this recipe, if you wish to make these cookies completely vegan, you may experiment with no egg and use a flax egg.
    • Do not over bake the cookies and allow them to cool completely on the baking sheet so that they stay together.

    FAQs

    Can I use a different type of nut butter?

    Swap out almond butter for peanut butter. You can also try using sunflower butter if you are looking to make these nut free.

    Can I bake frozen cookie dough?

    Yes! There is not need to defrost, rather just bake these straight from frozen and allot a few more minutes for baking.

    stack of oatmeal almond butter cookies on parchment paper

    Related Recipes

    • 21 Gluten Free Christmas Cookies
    • Small Batch Chocolate Chip Cookies
    • Cookie Butter Cookies
    • Buckeye Candy Recipe

    If you've made this recipe, would you please leave a star rating and comment below in the recipe card? If you would like more simple + delicious eats please subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram  for all of the latest updates.

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    5 from 3 votes

    Almond Butter Oatmeal Cookies

    Chewy almond butter oatmeal cookies that are gluten and dairy free! Full of oats, chocolate chips and salty almond butter, these will become your family's new favorite cookie!
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 12 minutes
    Servings 10
    Calories 174kcal
    Author Lyndsey

    Ingredients

    • 1 cup gluten free oats
    • ⅓ cup gluten free flour
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ⅓ cup vegan butter or grassfed butter softened
    • ⅓ cup almond butter
    • ⅔ cup coconut sugar
    • 1 egg
    • ½ teaspoon vanilla extract
    • flaky sea salt optional
    • ¼ cup mini chocolate chips optional but suggested and feel free to add more if you'd like.

    Instructions

    • Preheat oven to 350F.  Line a baking sheet with parchment paper.
    • In a medium bowl, mix together oats, flour, baking soda and salt.  Set aside.
    • In a large bowl, mix together butter, almond butter and coconut sugar.  You can use your hands to incorporate, a spoon or use a mixer or stand mixer.
    • Mix in the egg and vanilla extract and mix until well combined.  Stir in dry ingredients and chocolate chips until just combined.
    • Use a cookie scoop to scoop out 10 evenly sized cookies.  Place on prepared baking sheet with 2 inches between them.  Bake for 12 minutes or until cookies are no longer shiny in the middle.
    • Sprinkle cookies with flaky sea salt and allow cookies to cool on the baking sheet for 5 minutes. Move to a wire rack and cool completely.

    Notes

    Substitution Tips: You can substitute almond butter for peanut butter or vice versa rather interchangeably in this recipe.
    Make Ahead Tips: The cookie dough can be made ahead and stored in the refrigerator for up to two days prior to baking. Frozen cookie dough can be baked right from the freezer allotting two extra minutes of bake time.
    Storage Tips: Store baked cookies in an airtight container for up to three days. Store longer in the refrigerator.

    Nutrition

    Serving: 1cookie | Calories: 174kcal | Carbohydrates: 18.4g | Protein: 3.3g | Fat: 9.6g
    Tried this Recipe? Tag me Today!Mention @MommaFitLyndsey or tag #mommafitlyndsey!

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    Hi I'm Lyndsey! As a mom of two picky eaters, I know how hard it can be to feed your family nutritious meals! I love to create and cook healthy meals that my family actually loves to eat. These recipes are for you to feed your family food they love too!

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