Satisfy your nut butter craving with these soft Almond Butter Oatmeal Cookies! Made with almond butter, maple syrup and rolled oats, they’re flourless, chewy and ready in under 15 minutes!
I can’t believe I’m THIS excited to share these Almond Butter Oatmeal Cookies with you! They’re so simple, yet absolutely perfect.
They can easily be customized to your liking, and they’re only in the oven for 10 minutes, so they’re truly the ideal cookie for when a sugar craving strikes.
- Uses rolled oats instead of flour, so they’re flourless and can be gluten free (as long as you use gluten free oats)
- Only 9 ingredients, most of which are already in your pantry
- These cookies are soft and chewy (like my coconut cookies) and taste similar to an oatmeal cream pie cookie, minus the cream and plus almond butter
Egg: Like many flourless recipes, this one calls for an egg. I believe you could use a flax egg instead -- it may slightly alter the texture, but it should work!
Almond butter: Use a creamy almond butter, preferably one with “almonds” as the only ingredient, or almonds + salt.
Maple syrup: Or sub honey.
Rolled oats: Make sure you’re using rolled oats or old fashioned oats, NOT quick oats. And, if you want these to be gluten free, simply use gluten free oats instead.
Coconut sugar: Or any sugar of choice (cane sugar, brown sugar, monkfruit sweetener).
Chocolate chips: Optional, though is chocolate ever really optional? If you want something different, try using raisins, dried cranberries or chopped walnuts instead.
Step 1: Whisk wet ingredients. In a large bowl, stir the egg, almond butter, maple syrup, and vanilla together.
Step 2: Add dry ingredients. To that same bowl, add the oats, sugar, baking soda, cinnamon, and salt. Last, stir in the chocolate chips.
Step 3: Form into cookies. Use your hands to form the mixture into balls, about 2-3 tablespoon each, and place them directly onto your baking sheet. Make sure they’re at least two inches apart. Then, use your hands to flatten the balls out into cookies.
Step 4: Bake. Bake the cookies at 350° for 10 minutes. Leave them on the baking sheet for one minute before carefully transferring them to a cooling rack. They will be soft when they come out of the oven, but will firm up as they cool.
Tips and tricks
- Some almond butter contains palm oil -- try to use one that doesn’t! Palm oil tends to thicken the nut butter, and we want to use a creamy, drippy almond butter in this recipe.
- The cookie dough is going to be moist/wet -- that’s normal! To prevent it from sticking to your hands, simply wet your hands before rolling the dough into balls.
- Before serving, sprinkle the cookies with a bit of sea salt for that salty-sweet combo.
Can these be made with peanut butter?
Yep! If peanut butter is more your jam, you can use the exact same measurement of peanut butter as you would almond butter. Honestly, you can use ANY kind of nut butter in this recipe, just make sure the nut butter you’re using has only 1 or 2 ingredients and no added sugar.
Can I add raisins to mimic oatmeal raisin cookies?
Absolutely! I’m team chocolate chip all the way (just saying!), but feel free to sub raisins instead to make these taste similar to my oatmeal raisin granola.
- Room temperature: store cookies are room temperature for up to 3 days.
- Freezer: place leftovers in a freezer-safe bag for up to 3 months
More flourless desserts
- Flourless Sweet Potato Brownies
- Birthday Cake Brownies
- Flourless Almond Butter Chocolate Chip Cookies
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Almond Butter Oatmeal Cookies
- 1 egg
- ½ cup almond butter drippy
- 1 tablespoon maple syrup
- 2 teaspoon vanilla extract
- 1 cup rolled oats
- ½ cup coconut sugar or sub cane sugar
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup chocolate chips
- Preheat oven to 350° and line a large baking sheet with parchment paper or spray with nonstick spray.
- In a large bowl, whisk the egg, almond butter, maple syrup, and vanilla together.
- To that same bowl, add the oats, sugar, baking soda, cinnamon, and salt and stir to combine. Last, stir in the chocolate chips. NOTE: the mixture will be very wet/soft -- that's normal!
- Use your hands to roll the dough into balls and place them 2" apart on the baking sheet. To prevent the dough from sticking to your hands, wet your hands beforehand. Then, use your hands to flatten the balls into cookies.
- Bake the cookies for 10-12 minutes. Leave them on the baking sheet for 1 minute before carefully transferring them onto a cooling rack. The cookies will be soft when they come out of the oven, but will firm up as they cool. Enjoy!