15 mins 
122 cals 
20 servsA gluten-free, dairy-free, and refined sugar-free recipe for almond butter oatmeal cookies that is made with only 4 ingredients. These flourless oatmeal cookies are kid-approved and healthy enough to eat for breakfast!
Minimal Ingredient Almond Butter Cookie Recipe
What a cookie!! 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 minimal ingredients.
Wanting to make tese Almond Butter Oatmeal Cookies with a little bit more substance, I decided to add some quick-cooking gluten free oats. Oftentimes when Cohl is out for a long distance run or bike ride he really wants something with balanced nutrition… protein, fat, complex carbs and simple carbs. These almond butter oatmeal cookies can help you perform better athletically as well as sustain a high level of activity for longer.
Want to know the four ingredients in these Almond Butter Oatmeal Vookies?
- Almond butter
- Gluten-free oats
- Honey
- An egg
Yup, that means these are flourless and refined sugar free oatmeal cookies, too.
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. 🙂
If you happen to be vegan, feel free to substitute the honey for either agave syrup or maple syrup. The flavor may be a little different, but they will still turn out great!
Want to know the best part about these almond butter oatmeal cookies?
They can be prepared and baked in under 15 minutes!
This is fast enough to appease your inner cookie monster whenever he starts growling. Hope you enjoy!
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Almond Butter Oatmeal Cookies
A super easy almond butter oatmeal cookie recipe that is made with only 4 ingredients!
Ingredients
- 1 cup almond butter* creamy
- 1 1/2 cups quick-cooking oats gluten free
- 1/2 cup honey or maple syrup**
- 1 large egg* (can use 1 flax egg or egg replacer 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 10 minutes. Enjoy!
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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I love using nut butters in cookies, they are always so delicious & moist. Definitely going to be making these.
They are sooooo moist! Hope you like them 🙂
These are delicious and since I like almonds more than peanuts, they are my favorite nut cookie!
I’m so glad you like them, Loree 🙂
Can these be frozen??
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!
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!
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!
Ohh can’t wait to try these! I love how simple the ingredients are!
I can’t wait to hear what you think, Samina!! 🙂
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!
Oh that sounds absolutely amazing!! I love those additions 🙂 Thanks so much for commenting!
I found these dry and pretty tasteless.
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.
Super,super,super delicious!!! Thank you
Yay, Jurgita!! Thanks so much for letting me know and for leaving a comment/rating. 🙂
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
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!
Is there a way to Pin this recipe?!?!
Hi Lesley! Here is a link to a Pin if you would like to save it for later! https://www.pinterest.com/pin/196328864990174344/
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!
You’re so welcome! That’s great to know that PB works wonderfully, too. Thanks for the comment and feedback!
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.
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 🙂
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. 😉
Yay Natalie!! So so happy you and your hubby enjoyed it. Thanks so much for your comment and rating 🙂
How long can one batch last?
Hi Samia! One batch will last at room temperature in an airtight container for 3-4 days or in the refrigerator for 5-6. Thanks for the question!
I made these and they were delicious!! Chewy and not too sweet, great recipe!
Yay, Lynn!! So so happy you enjoyed them. Thanks so much for the rating and comment 🙂