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4-Ingredient Almond Butter Oatmeal Cookies

15 mins 122 cals 20 servs

Cookies & BitesDairy-FreeDessertsFavoritesGluten-FreeMuffins, Pancakes & WafflesRecipesRefined Sugar-FreeSoy-FreeVegetarian

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These quick, healthy, and easy almond butter oatmeal cookies are made with only 4 ingredients.   This flourless oatmeal cookie recipe is kid-approved and healthy enough to eat for breakfast or an after school snack!

Want a few other healthy oatmeal recipes?  You might also enjoy these Easy Overnight Oats, this Homemade Granola, No Bake Granola Bars, and these Oatmeal Muffins.

A stack of almond butter oatmeal cookies with a bite taken out.

Easy Almond Butter Cookie Recipe

What a delicious and EASY almond butter cookie recipe!

I never quite believed people when they posted recipes about “3-ingredient peanut butter cookies.”

However, it is totally possible to create a delicious cookie with only a few simple ingredients.

Oftentimes when Cohl is out for a long distance run or bike ride he really wants something with balanced nutrition.

A good amount of protein, fat, complex and simple carbs… and these easy oatmeal cookies have just that!

These almond butter oatmeal cookies are the perfect fuel for high-intensity or endurance workouts!

Almond butter cookies on a blue plate next to honey and oats.

Healthy Oatmeal Cookies

Not only are these oatmeal cookies gluten-free, but they are also flourless and refined sugar free.

Honey is a wonderful sweetener when you use it in the right proportions.

In these almond butter oatmeal cookies, the honey complements the nut butter perfectly.

Using a natural sweetener makes them (almost) healthy enough to eat for breakfast.

Gluten-free quick cooking oats, almond butter, honey and an egg - the ingredients for a cookie recipe.

Almond Butter Oatmeal Cookies Ingredients

It’s pretty remarkable, but you will only need FOUR simple ingredients to make these gluten-free oatmeal cookies.

  • Almond Butter – Make sure you get smooth and not chunky almond butter.
    • You can learn how to make your own almond butter here.
    • Also, peanut butter can be substituted if you are allergic to almonds.
  • Oats – Gluten-free quick cooking oats are used in this cookie recipe.  Make sure you do not get the old-fashioned rolled oats.  They will not cook at the same rate and will end up being too chewy.
  • Honey – This natural sweetener pairs wonderfully with the almond butter.  You can also use pure maple syrup or agave nectar instead.
  • Large egg – The egg is what helps to hold these healthy cookies together.  If you are vegan, feel free to substitute with a flax egg or chia egg.

Showing how to make almond butter cookies with oatmeal.

How to Make Almond Butter Cookies

The general steps to this oatmeal cookie recipe are easy to follow.  It is also a wonderful kid-friendly cookie recipe if you want to get them involved in the kitchen.

Almond Butter Oatmeal Cookie Recipe:

  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a large bowl.
  3. Mix by hand or with a handheld mixer until well combined. Scooping out almond butter cookie dough, pressing down with a fork.
  4. Scoop out 1 1/2 – tablespoon sized balls of dough.
  5. Place cookie dough on a parchment paper lined baking sheet.
  6. Press cookie balls down with a large fork and make a criss-cross pattern.
  7. Sprinkle cookies with coconut sugar. (Optional)
  8. Bake in preheated oven for 9-11 minutes, or until edges are slightly browned.

Chocolate chips, cranberries, pumpkin seeds, and coconut as additions to an easy almond butter cookie recipe.

Oatmeal Cookies Add-Ins

Since you only need four ingredients to make these cookies, they can be ready in under 15 minutes!

But what if you want to change them up a bit?

There are a few fun additions you can throw in to make them even more tasty:

  • Chocolate Chips – Dark chocolate chips and mini chocolate chips work great.
  • Dried Cranberries – These pair wonderfully with the almond butter.
  • Coconut – Large unsweetened coconut flakes or shredded coconut can be used.
  • Nuts and Seeds – Add in walnuts, chopped peanuts, or even pumpkin seeds.

Almond butter oatmeal cookies on a parchment paper lined baking sheet.

FAQs – Almond Butter Cookies

Can I substitute peanut butter for the almond butter?

Peanut butter can be substituted for almond butter in this cookie recipe.  Make sure you get smooth nut butter and not chunky.

Can I make these oatmeal cookies vegan?

Substitute the honey for pure maple syrup and the egg for a flax egg to make these cookies vegan.

The flavor may be a little different, but they will still turn out great!

One easy and healthy gluten-free oatmeal cookie with almond butter and honey.

How long will almond butter cookies last?

Almond butter cookies will last at room temperature in an airtight container for 3-4 days.  Store in the refrigerator for up to 5-7 days.

Can I freeze oatmeal cookie dough?

Cookie dough will last when frozen for up to 2-3 months.  Let it thaw in the refrigerator and then to room temperature before baking.

Gluten-free oatmeal cookies with almond butter on a serving plate.

VIDEO: How to Make Almond Butter Oatmeal Cookies

Want more recipes like these Almond Butter Oatmeal Cookies?

Super Soft Paleo Chocolate Chip Cookies with Pecans

Oatmeal Cookies in a Jar

Healthy Monster Cookie Bites {with Video}

No-Bake Healthy Fig Newtons

Cookies made with only four ingredients.
4.46 from 31 votes
Print

Almond Butter Oatmeal Cookies

These quick, healthy, and easy almond butter oatmeal cookies are made with only 4 ingredients.   This flourless oatmeal cookie recipe is kid-approved and healthy enough to eat for breakfast or an afternoon snack!

Course Dessert
Cuisine American
Keyword almond butter cookies, gluten free oatmeal cookies, oatmeal cookies
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 20 cookies
Calories 122 kcal
Author London

Ingredients

  • 1 cup almond butter smooth*
  • 1 ½ cups quick-cooking oats gluten free

  • ½

     cup honey or maple syrup*
  • 1 large egg or 1 flax egg if vegan
  • 2-3 tbsp coconut sugar optional

Instructions

  1. Preheat oven to 350 degrees.

  2. Place all ingredients in a bowl and mix until well combined.

  3. Roll dough into 1 ½ - 2 inch balls and then place on a parchment paper-lined baking sheet.

  4. Place criss-cross fork marks on top of the cookies and sprinkle with sugar (optional).

  5. Bake in preheated oven for 9-11 minutes. Enjoy!

Recipe Video

Recipe Notes

  • Make sure you use a super creamy almond butter, like the one in the pictures, to get the best results.
  • If you are vegan, substitute one flax egg for the regular egg, and use maple syrup instead of honey.

Nutrition Facts
Almond Butter Oatmeal Cookies
Amount Per Serving
Calories 122 Calories from Fat 63
% Daily Value*
Fat 7g11%
Cholesterol 9mg3%
Sodium 15mg1%
Potassium 112mg3%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 8g9%
Protein 3g6%
Vitamin A 90IU2%
Vitamin C 0.1mg0%
Calcium 59mg6%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

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Comments

    • LondonLondon says

      Absolutely!! Just wrap them tightly in wax paper and place in an airtight zip-top bag in the freezer. I would first thaw them in the fridge and then to room temperature when defrosting. The texture may change a bit, but they should still taste great!

      Reply

  4. Lindsey Donahue says

    5 stars
    Just made these tonight with a slight alteration and even the hubby agrees – they’re bomb!!

    I used Justin’s honey almond butter and instead of the full amount of honey/maple syrup I did 1/4 cup plus 1/4 VitaFiber IMO syrup then added in 1.75oz goji berries at the end before forming balls!! Just dreamy! Excited to have my 2yr old try them, too

    Thanks for sharing!

    Reply

    • LondonLondon says

      Oh that sounds awesome, Lindsey!! I love the addition of the goji berries! Thanks so much for letting me know your alterations and for your sweet comment!

      Reply

  6. Kayla says

    5 stars
    These are AMAZING! I made them with Goji berries (per another users advice), added a few 85% cacao chocolate chips, and use a tiny bit less than 1/2 cup of maple syrup and they came out AWESOME! Very healthy alternative to normal cookies and a great on-the-go snack!

    Reply

    • LondonLondon says

      Sorry to hear that, Pam. I have found the type of almond butter you use make a HUGE difference. Mine is super soft and pretty oily so it softens up the cookies nicely.

      Reply

  9. May says

    Thank you for the recipe ! I made some and loved the texture.. I have been having disasters with my oatmeal cookies lately because the baking soda they all call for some how always ruins them. So I needed a gluten free recipe with NO baking soda that would still be chewy and hold up well. This did a great job .. only thing is , I don’t typically eat lots of sugar and I found them CRAZYYYY sweet for my taste. Do you think using maybe 1/4 cup or even less of honey would effect the texture of the cookies or do you think they would still be chewy and solid ? I can’t afford to waste another cup of almond butter trying lol

    Reply

    • LondonLondon says

      Hi May! The cookies can be a bit sweet to some. You can try coconut oil or milk in place of some of the honey, but it will definitely change up the texture. Let me know if you try it out!

      Reply

  11. Mrs. Chip says

    These were great. Only had peanut butter and they still were very tasty. I baked mine for nine minutes for my oven and they came out perfect. Could be the reason one of the comments said they were dry was over cooking. Thanks for a quick and yummy recipe!

    Reply

  12. Uma says

    5 stars
    Just made these. They are sooo yummy! Love them. Unfortunately the ingredients are quite expensive here in Germany, because we don’t have almond trees and our maple trees just don’t like to give any juice 😉 …but oats and flax at least 🙂 So will make them again. Thanks for sharing.

    Reply

    • LondonLondon says

      Hi Uma! Yes, I know when we were in Europe a few years ago it was outrageously expensive to even get peanut butter. You can always substitute whatever nut butter you have and use honey or agave nectar in place of the maple syrup! Thanks so much for your comment and rating 🙂

      Reply

  13. Natalie says

    5 stars
    These are my new favorite cookies! Thank you for sharing such a simple and delicious recipe. Now I have a healthier option for when I get a cookie craving. My husband loves them too. 😉

    Reply

  18. Mary says

    4 stars
    I’m making these now. I used unsalted raw almond butter. It needs a little added salt. Also trying rolling them in cocoa powder before baking.

    Reply

  19. Samantha says

    5 stars
    I made these into bars instead of cookies, had to cook them a little longer but oh my god are they delicious!! 🤤

    Reply

  21. Lynn says

    These were amazing! I added some shredded coconut as I did not add coconut sugar. Very satisfying cookie and I love that they Are quick to make and only dirties one bowl. This is now a go to cookie recipe.

    Reply

  22. Andrea says

    The almond butter oatmeal cookies are pretty good. I did have to add a little flour to them though, as they were too runny without the 1/3 cup flour. But they are good, and filling.

    Reply

    • LondonLondon says

      So happy you enjoyed them, Andrea! It totally depends on how oily/not oily your almond butter is, but glad to hear it worked out with a touch of flour!

      Reply

  23. Denise Fischer says

    5 stars
    My son, Josh, asked me to make him a healthy oatmeal cookie so I start looking over recipes and I found this one! He LOVED it!. I didn’t even try one, thinking how good can it be, beside I love my paleo chocolate chip cookie above all other cookies. Well, the next day, with my coffee, I decided “what the heck” I’ll try one….and I absolutely loved it-better than my paleo chocolate chip cookies. They’re delicious! I have to make them again because my son who was visiting, took all of them with him. I did put raisins in mine because we wanted a raisin oatmeal cookie. Thank you so much for this recipe which, when I make it, do NOT want to share it with anybody!

    Reply

    • LondonLondon says

      LOL… I totally get what you mean about not wanting to share, Denise!! I need to hide a few from my hubby when I make them, too! I haven’t tried raisins in there but what a great idea!! So happy you and your son enjoyed the cookies so much. Thank you for your review and rating!

      Reply

  24. Natalie Groff says

    My kids love this recipe and I love that it’s easy to make and has so few ingredients in it. The only changes I made is that I don’t use gluten-free oatmeal since that’s not a priority for me and this time around I’m adding unsweetened shredded coconut. My boys are excited for this to be a snack for our upcoming road trip!

    Reply

  25. Minji says

    5 stars
    Just made these cookies and they are soooo yummy! I added raisins because my husband loves them. Great recipe! Thank you. 🙂

    Reply

  26. Maddie says

    These are soo yummy!! I added 1 tablespoon of pumpkin purée, couple dashes of TJ’s pumpkin spice, and 3/4 cup vegan dark choco chips

    Reply

    • LondonLondon says

      Oh what a great idea, Maddie! I bet the pumpkin and chocolate were a wonderful combination. Thanks so much for taking the time to leave a comment! 🙂

      Reply
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