Almond Butter Oatmeal Breakfast Cookies. Vegan Gluten-free Oil-free Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
10 cookies
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Calories
153 kcal
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Course
Baked Goods
Almond Butter Oatmeal Breakfast Cookies. Vegan Gluten-free Oil-free Recipe
Description
These Almond Butter Oatmeal Breakfast Cookies bring together almond butter and maple syrup to bind a mixture of oat and almond flours with whole oats, producing a dense yet tender cookie. Ground raw sugar adds gentle sweetness without refined sugar, while flaxseed meal and almond milk provide moisture and help the dough bind without eggs or oil.
The dough is sticky and chilled before shaping into balls that are flattened for baking. The cookies bake until golden at the edges while maintaining a slightly soft center, with optional toppings like almond slivers or seeds pressed on before baking for extra texture.
Once cooled, these cookies hold their shape well and offer a wholesome breakfast or snack. Their nutrient-dense ingredients provide sustained energy and a satisfying chew without added oil or gluten.
Ingredients
Wet
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 2 Tbsp almond milk
- 1/3 cup raw sugar ground
- 1.5 tsp vanilla extract
- 1 Tbsp flax seed meal
- 1/4 tsp salt
Dry
- 1/2 cup oat flour ground Oats
- 1/2 cup almond flour ground almonds
- 1 Tbsp cornstarch or other starch
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 oats or more cup
Instructions
- In a bowl, add the ingredients under wet. mix briskly until well combined. In a bowl, whisk in or sift the flours, baking powder and soda. Add the oats and mix.
- Add the dry to wet and mix to combine. Add more oats if the mixture is too wet. The dough will be sticky, but will set after chilling. Chill the mixture for 15 minutes or longer.
- Using slightly wet or greased hands, take 3 to 4 Tbsp of the dough and shape into somewhat balls, then flatten on parchment lined sheet(wet your hands to flatten if the dough is still sticky). Flatten well as the cookies will rise during baking to make fat cookies. I made medium-large cookies. Wet hands in between for easy handling.
- Press almond slivers, seeds, or granulated sugar on top.
- Bake at pre-heated 375 degrees F / 190ºc for 13-15 minutes (depending on the size of the cookies), till the edges are golden and the center is dry. Do not over bake as the cookies will get too crunchy. Let them cool completely as they will continue to cook for a few minutes once out of the oven. Store in an airtight container. Note: You can taste the dough and add more sugar to taste. The cookies get sweeter as they sit. So right out of the oven, warm might taste more nutty and less sweet.
Notes
- Nutritional values provided are based on one serving size to help with dietary planning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cookies
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Sodium | 96mg | 4% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Calcium | 57mg | 6% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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