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!
I absolutely love 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
- 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!
- 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.
- 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 times and temperatures are available in the recipe card at the bottom.
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.
In a large bowl, mix together butter, peanut 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 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
Swap out almond butter for peanut butter. You can also try using sunflower butter if you are looking to make these nut free.
Yes! There is not need to defrost, rather just bake these straight from frozen and allot a few more minutes for baking.
Related Recipes
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Almond Butter Oatmeal Cookies
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 siftebed
- ⅓ cup almond butter
- ⅔ cup coconut sugar
- 1 egg
- ½ teaspoon vanilla extract
- flaky sea salt optional
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, peanut 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.
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