Almond Butter Oatmeal Cookies Recipe
Soft, chewy, and naturally sweetened, these Almond Butter Oatmeal Cookies are the ultimate easy treat! Made with just four simple ingredients, these cookies are flourless and packed with wholesome oats and creamy almond butter.
Servings: 20 cookies
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.
Video
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
Calories: 122kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Cholesterol: 9mg | Sodium: 15mg | Potassium: 112mg | Fiber: 1g | Sugar: 8g | Vitamin A: 90IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 1.6mg
