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!
Almond Butter Oatmeal Cookies
File this cookie recipe under bake, eat, repeat. That is what is currently happening in our house.
In fact, I’ve baked this cookie recipe about four times in the past three weeks. The recipe makes about 10 decent sized cookies. They never last more than 2-3 days.
Truth be told I’ve been looking for a cookie recipe that is dairy and peanut free. I absolutely love peanut butter cookies but since undergoing a personal journey to treat hormonal acne, I’ve laid off peanuts and dairy.
Enter almond butter oatmeal cookies. At first, a gluten free dairy free cookie may have you wrinkling your nose.
But, I assure you, this cookie is anything but dull. You get the chewy texture of an oatmeal or a peanut butter cookie and of course the delicious chocolate that, in my opinion, belongs in pretty much any cookie recipe.
What You Need to Make Almond Butter Oat Cookies
Here is what you need to make them:
- Gluten Free Oats: I recommend Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- Gluten Free Flour: I recommend King Arthur Measure for Measure Gluten Free Flour
- Almond Butter: My favorite almond butter is Georgia Grinders. Use code LYNDSEY20 on your order to get 20% off
- Egg
- Vegan Butter or Grass-fed Butter
- Coconut Sugar
- Vanilla
- Salt
- Baking Soda
- Flaky Sea Salt (optional)
How to Make These Cookies
Here are the steps to make this soft almond butter oatmeal cookie recipe:
- 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.
Helpful Tips for Baking Healthy Oatmeal Cookies with Almond Butter
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.
How to make vegan almond butter oatmeal cookies: Although I have not tested this recipe, if you wish to make these cookies completely vegan, you may experiment with swapping out an egg for a flax egg.
Need More Healthy Cookie Recipes?
- Dairy Free Chocolate Chip Cookies
- Gluten Free Peanut Butter Blossoms
- Twix Cookie Bars
- Gluten Free Sugar Cookie
- Carrot Raisin Breakfast Cookie
- Small Batch Chocolate Chip Cookies
- Gluten Free Snickerdoodles
- Almond Flour Chocolate Chip Cookies
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Almond Butter Oatmeal Cookies
Ingredients
- 1 cup gluten free oats
- 1/3 cup gluten free flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup vegan butter or grassfed butter siftebed
- 1/3 cup almond butter
- 2/3 cup coconut sugar
- 1 egg
- 1/2 tsp 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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