They come together in under 15 minutes—perfect for a quick breakfast, after-school snack, or a late-night treat!
Table of Contents
How This 4-Ingredient Cookie Became a Favorite
I’ll admit—I was skeptical when I first saw recipes for “3-ingredient peanut butter cookies.” But after playing around with different ratios and swapping in almond butter for a richer, slightly nutty flavor, I realized you really can make delicious, soft-baked cookies with just a handful of ingredients!
These cookies aren’t just easy—they’re packed with protein and fats to keep you full and energized. Whether you’re fueling up after a workout, packing a school lunch, or just craving something sweet, these Almond Butter Oatmeal Cookies check all the boxes.
(Looking for more simple treats? Check out these No-Bake Chocolate Oatmeal Cookies and these Healthy Oatmeal Breakfast Cookies.)
Ingredients You’ll Need
For exact measurements, see the recipe card below.
- Almond Butter: Use smooth, creamy almond butter for the best texture. If needed, peanut butter can be substituted (but trust me, almond butter gives these cookies an amazing flavor!).
- Oats: Quick-cooking oats are best for this recipe. Old-fashioned oats will make the cookies too chewy, while instant oats won’t hold their shape as well.
- Honey: A natural sweetener that pairs perfectly with nut butter. Pure maple syrup or agave nectar can also be used.
- Egg: Helps bind everything together for that perfect chewy texture.
I first made these cookies with peanut butter, but when I tried almond butter, I was hooked! The slightly nutty, toasted flavor takes them to the next level. Plus, they’re great for those who have a peanut allergy or sensitivity!
How to Make Almond Butter Oatmeal Cookies
Please see the recipe card below for full instructions and ingredient amounts.
Step 1: Mix the Dough. Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, combine almond butter, oats, honey, and egg. Use a rubber spatula or hand mixer to mix until smooth. Make sure there are no dry clumps!
Quick Note: While it might be tempting, skip the food processor—it makes the dough too sticky!
Step 2: Shape the Cookies. Use a cookie scoop or spoon to portion out dough balls, about 1½ to 2 inches wide. Place them on the prepared baking sheet, spacing them at least an inch apart.
For a classic cookie look, press each one lightly with a fork to create a crisscross pattern, then sprinkle with a pinch of coconut sugar for extra sweetness!
Step 3: Bake & Cool. Bake in the preheated oven for 9-11 minutes, until the edges turn golden brown.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. If you move them too soon, they might fall apart!
Optional Cookie Mix-Ins
Since this recipe only requires four ingredients, it’s easy to customize with extra flavors! Try adding:
Since this recipe only requires four ingredients, it’s easy to customize with extra flavors! Try adding:
- Chocolate chips: Mini or dark chocolate chips make them extra indulgent.
- Dried cranberries: A tart, chewy contrast to the nutty sweetness.
- Coconut flakes: Try large unsweetened coconut flakes for extra texture.
- Nuts & seeds: Chopped walnuts, peanuts, or pumpkin seeds add a satisfying crunch.
FAQs
Yes, you can substitute almond butter with other nut butters like peanut butter or cashew butter. Keep in mind that this will alter the flavor and texture slightly, but the cookies should still turn out delicious.
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months.
To make these cookies vegan, replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) and use a plant-based sweetener like maple syrup instead of honey.
Other Recipes with Oatmeal
Oatmeal isn’t just for breakfast! If you love using oats in recipes, try these next:
If you love oatmeal for breakfast, try Overnight Oats or Maple Brown Sugar Overnight Oats. Or, serve a crowd with Baked Apple Oatmeal or Baked Oatmeal.
You can keep building your oatmeal cookie game with these Oatmeal Breakfast Cookies or No Bake Chocolate Chocolate Oatmeal Cookies.
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Almond Butter Oatmeal Cookies Recipe
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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
- Preheat the oven to 350 degrees.
- Place all ingredients in a bowl and mix with a spatula until just combined.1 cup almond butter, 1 ½ cups quick-cooking oats, ½ cup honey, 1 large egg
- Roll the dough into 1 ½ – 2 inch balls and then place on a parchment paper-lined baking sheet. Place crisscross fork marks on top of the cookies and sprinkle with sugar (this is optional).2-3 tbsp coconut sugar
- Bake in the preheated oven for 9-11 minutes. Place on a wire rack and let cool completely before serving.
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Notes
- Almond Butter: Make sure you use a super creamy almond butter, like the one in the pictures, to get the best results.
- Make it Vegan: Substitute one flax egg for the regular egg, and use maple syrup instead of honey.
- Storage: This cookie will last at room temperature in an airtight container for 3-4 days. Store in the refrigerator for up to 5-7 days.
- Freezing: It is best to freeze cookie dough rather than baked cookies with this recipe. Flash freeze the dough on a pan, then transfer to a freezer bag. 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve recently switched from peanut butter to almond butter, and I must say, it’s an acquired taste. Soooo, needless to say, I needed a good almond butter cookie recipe. Thanks, this one is awesomely simple.
Yay! So happy to hear you enjoyed the recipe, Charlotte! I love how easy it is, too. Thanks so much for taking the time to leave a comment and rating!
I used cashew butter that had oil in it. I bought the butter before I found the recipe. I added 1/2 C more oats to compensate. I added 1tsp vanilla and 1/2 Tbsp cinnamon. I think I’ll try it again with a little salt. Thanks for the recipe.
Yay! So happy to hear you enjoyed the recipe, Katie! I’m glad you could make it work. Thanks so much for taking the time to leave a comment and rating!