These quick, healthy, and easy almond butter oatmeal cookies are made with only 4 ingredients. This flourless dessert 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.
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 this easy dessert recipe has just that!
These are the perfect fuel for high-intensity or endurance workouts!
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 this recipe, the honey complements the nut butter perfectly.
Using a natural sweetener makes them (almost) healthy enough to eat for breakfast.
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 type.
- 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 nut 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.
How to Make
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.
Steps:
- Preheat oven to 350 degrees.
- Combine all ingredients in a large bowl.
- Mix by hand or with a handheld mixer until well combined.
- Scoop out 1 1/2 – tablespoon sized balls of dough.
- Place cookie dough on a parchment paper lined baking sheet. (step 1 above)
- Press cookie balls down with a large fork and make a criss-cross pattern. (step 2 above)
- Sprinkle with coconut sugar. (Optional) (step 3 above)
- Bake in preheated oven for 9-11 minutes, or until edges are slightly browned.
Add-Ins
Since you only need four ingredients to make these, 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 nut butter.
- Coconut – Large unsweetened coconut flakes or shredded coconut can be used.
- Nuts and Seeds – Add in walnuts, chopped peanuts, or even pumpkin seeds.
FAQs
Can I substitute peanut butter for the almond butter?
Peanut butter can be substituted in this cookie recipe. Make sure you get smooth nut butter and not chunky.
Can I make these 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!
How long will almond butter cookies last?
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.
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.
VIDEO:
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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!
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 oven to 350 degrees.
-
Place all ingredients in a bowl and mix until well combined.
-
Roll dough into 1 ½ - 2 inch balls and then place on a parchment paper-lined baking sheet.
-
Place criss-cross fork marks on top of the cookies and sprinkle with sugar (optional).
-
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.
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Lesley Dammann says
Is there a way to Pin this recipe?!?!
London says
Hi Lesley! Here is a link to a Pin if you would like to save it for later! https://www.pinterest.com/pin/196328864990174344/
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
London 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!
Jurgita says
Super,super,super delicious!!! Thank you
London says
Yay, Jurgita!! Thanks so much for letting me know and for leaving a comment/rating. 🙂
Pam says
I found these dry and pretty tasteless.
London 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.
Kayla says
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!
London says
Oh that sounds absolutely amazing!! I love those additions 🙂 Thanks so much for commenting!
Samina says
Ohh can’t wait to try these! I love how simple the ingredients are!
London says
I can’t wait to hear what you think, Samina!! 🙂
Lindsey Donahue says
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!
London 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!
Hallie says
Can these be frozen??
London 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!
Loree says
These are delicious and since I like almonds more than peanuts, they are my favorite nut cookie!
London says
I’m so glad you like them, Loree 🙂
Thalia @ butter and brioche says
I love using nut butters in cookies, they are always so delicious & moist. Definitely going to be making these.
London says
They are sooooo moist! Hope you like them 🙂