Almond Butter Oatmeal Cookies
User Reviews
4.6
-
Prep Time
10 mins
-
Cook Time
12 mins
-
Total Time
22 mins
-
Servings
12 cookies
-
Calories
277 kcal
-
Cuisine
American, gluten-free
Almond Butter Oatmeal Cookies
Description
These Almond Butter Oatmeal Cookies rely on almond butter combined with eggs and maple syrup to create a sticky, creamy base. Rolled oats add chewiness and texture, while cinnamon and sea salt provide subtle spice and balance. Folding in chocolate chips adds pockets of melted sweetness.
The mixture is dropped by spoonfuls onto parchment-lined baking sheets. Since they do not spread during baking, the initial shape defines the final cookie size and shape. Baked at 350°F, they come out soft with a chewy consistency and almond flavor.
The recipe can be adjusted to vegan by replacing eggs with mashed bananas or applesauce, and using vegan chocolate chips if desired. Almond butter can be swapped for peanut or other thick nut butters for variation.
Store the cookies in an airtight container in the refrigerator for up to a week, or freeze them for up to three months to preserve freshness.
Ingredients
- 1 cup almond butter unsweetened
- 2 egg large
- ⅓ cup pure maple syrup
- 1 ½ cups rolled oats
- 1/2 tsp ground cinnamon optional
- 1/2 tsp salt 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
- To make these cookies vegan, replace eggs with two ripe mashed bananas or 1/2 cup applesauce and use vegan chocolate chips.
- Substitute almond butter with peanut butter or any well-stirred thick nut or seed butter as preferred.
- Store baked cookies in an airtight container in the refrigerator for up to one week or freeze in a sealed bag for up to three months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
You'll Also Love
