Original Post: https://www.evolvingtable.com/?p=92302
Almond Butter Oatmeal Cookies Recipe
You only need 4 healthy ingredients to make these Almond Butter Oatmeal Cookies! Naturally flourless AND gluten-free, this kid-approved snack is perfect for breakfast or even an after-school snack.
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 oven to 350 degrees.
- Combine Ingredients. Place all ingredients in a bowl and mix until well combined.1 cup almond butter, 1 ½ cups quick-cooking oats, ½ cup honey, 1 large egg
- Shape Cookies. Roll 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 (optional)2-3 tbsp coconut sugar
- Bake in preheated oven for 9-11 minutes. Enjoy!
Video
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.
Meal Prep and Storage
- How to prep ahead: You can make the dough and freeze it, or cook the cookies a couple of days early.
- How to store: 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.
- How to freeze: 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