Almond Butter Oatmeal Cookies
User Reviews
4.6
66 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
22 mins
-
Servings
12 cookies
-
Calories
277 kcal
-
Cuisine
American, gluten-free
Almond Butter Oatmeal Cookies
Report
Rich, chewy, delicious almond butter chocolate chip oatmeal cookies are ideal for those times you're craving it all! Easy to customize using any nut butter or dried fruit instead of chocolate chips, this is a yummy something-for-everyone treat!
Share:
Ingredients
- 1 cup unsweetened almond butter
- 2 large eggs*
- ⅓ cup pure maple syrup
- 1 ½ cups rolled oats
- 1/2 tsp ground cinnamon optional
- 1/2 tsp sea salt
- 2/3 cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Note: If your almond butter has been sitting in the refrigerator or at a cool temperature and is hard, measure out one cup of it and microwave it for 10 to 20 seconds or until it has softened and is easy to stir.
- Transfer the almond butter, eggs, and pure maple syrup (wet ingredients) to a large bowl. Mix everything together until a thick creamy sticky substance forms. I use a fork, but a hand mixer works too.
- Mix in the dry ingredients (rolled oats, cinnamon, sea salt, and chocolate chips) until everything is well-combined. The oatmeal mixture will be very sticky, unlike regular cookie dough. This is normal.
- Drop mounds of cookie dough onto the prepared baking sheet. The cookies will not spread or change shape during the baking process, so be sure the lumps of dough are in the final shape you want them to be. Make any size cookies you like. If you'd like, sprinkle the cookie dough with extra chocolate chips.
- Bake on the center rack of the preheated oven for 9 to 12 minutes. For large cookies, bake closer to 12 minutes and for small cookies, bake 8 to 9 minutes, or until the cookies appear set up and are slightly golden brown.
- Remove the cookies from the oven and allow them to cool completely before removing them from the cookie sheet. This ensures the cookies stay together, as if they are moved when they’re still warm, they will fall apart.
- Serve and enjoy! For a truly decadent treat, serve the cookies warm with a scoop of vanilla ice cream.
Notes
- *Make vegan almond butter oatmeal cookies by replacing the eggs with two ripe mashed bananas or 1/2 cup of applesauce. Be sure to use vegan chocolate chips as well.
- You can use peanut butter or any well-stirred thick nut butter or seed butter in place of almond butter if you'd like.
- Store cookies in an airtight container in the refrigerator for up to 1 week. You can also store the cookies in a zip lock bag or freezer bag and freeze for up to 3 months.
Nutrition Information
Show Details
Serving
1cookie (of 12)
Calories
277kcal
(14%)
Carbohydrates
27g
(9%)
Protein
9g
(18%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
Cholesterol
35mg
(12%)
Sodium
161mg
(7%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 1cookie (of 12) | |
| Calories | 277kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 35mg | 12% |
| Sodium | 161mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
66 reviews
Excellent
Other Recipes
You'll Also Love
