Almond Butter Oatmeal Cookies
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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.
You know I love healthier cookie recipes, like my chocolate avocado cookies and these flourless chocolate chip cookies, but these almond butter cookies take the cake!
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.
Recipe features
- 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
Ingredients for Almond Butter Oatmeal Cookies
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.
How to Make Almond Butter Oatmeal Cookies
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 tbsp 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.
- If you’re looking for another oatmeal cookie recipe that isn’t quite as healthy, give these apple oatmeal cookies a try!
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.
Storage
- 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
Ingredients
- 1 egg
- 1/2 cup almond butter, drippy
- 1 tbsp maple syrup
- 2 tsp vanilla extract
- 1 cup rolled oats
- 1/2 cup coconut sugar, or sub cane sugar
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- 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 16 balls and place them 2" apart on the baking sheet. NOTE: you may need to use 2 baking sheets or bake in batches. 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 at least 5 minutes 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!
Notes
Nutrition
Delicious and healthy cookies. I made these with my kiddo and it was fun and easy to do. We used a small dishes instead of our hands to shape the dough and it worked quite well.
This recipe is a keeper!
Woohooo — so glad everyone liked these cookies!
Excellent! I cut down the sugar to 1/3 c. Still plenty sweet! Thank you for sharing your recipe.
Good to know they still work with less sugar — glad you liked the cookies!
These cookies turned out amazing for us! I didn’t have maple syrup so I pulsed dates with the peanut butter and added 1 Tbsp of coconut oil. My 4 year old asked for seconds! He usually doesn’t like peanut butter or oats so this was a huge win for me!
That’s great Caity! Thanks so much!
Crisp yet chewy! Use dried sweet cherries instead of the chocolate chips, so good! 😋
Definitely stick to the parchment paper, the pan coated with non-stick spray the cookies crumbled apart trying to remove. Didn’t stop us from eating them however!
Great idea using the dried cherries! Thanks so much Alicia!
Tried it out with semi sweet chocolate chips and roughly chopped dark chocolate, all else same as recipe. I might have baked it too long at 12 minutes since it was a bit dry (but still chewy)!
I love Kind almond butter bars. But they’ve gotten pricey. I was looking for something I could make myself and save some money.
I have to say, I tried maybe four or five different bar recipes. The ingredients were great but the bars didn’t come out nice.
Your recipe is not exactly like the bars either. But! There is a nice chewy texture that I like from the bars, they’re filling, and they bring my blood sugar up when it drops a bit. I hope these stay nice for awhile. I hope to be able to pack them for myself in the fridge and take them out with me when I go places.
I put raisins in mine because I didn’t have chips, but I’d love to try those. This recipe seems versatile, and you can add other things you like, like dates, seeds, chopped nuts, other types of dried fruit. Love this!
I’m so glad you liked the cookies, Lisa!
My kids, husband, and I all love these cookies. I’ve made them according to recipe with raisins many times. So delicious! The last time I added two tablespoons of almond flour to make them not spread as much. Still really tasty.
I’m glad to hear everyone loved thee cookies!
Unfortunately these didn’t work out for me. The cooking time didn’t seem to be long enough to cook the oatmeal which made them chewy tough. They’re not inedible though, but wouldn’t share them with company.
These were amazing.
Thanks Jason!