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chewy almond butter oatmeal cookie with chocolate chips on top

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


  • 1 cup gluten free oats
  • cup gluten free flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • cup vegan butter or grassfed butter softened
  • cup almond butter
  • cup coconut sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • flaky sea salt optional


  • 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.


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.


Serving: 1cookie | Calories: 174kcal | Carbohydrates: 18.4g | Protein: 3.3g | Fat: 9.6g