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

Cook Time 12

Servings

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