Almond Butter Oatmeal Cookies Recipe
User Reviews
4.4
Almond Butter Oatmeal Cookies Recipe
Description
This cookie recipe combines creamy almond butter with oats, a natural sweetener like honey or maple syrup, and an egg or flax egg to bind the ingredients. Mixing until just combined ensures the dough holds moisture but isn’t overworked. The dough is portioned into balls, then pressed with a fork to create crisscross marks, and optionally sprinkled with sugar before baking at 350°F for 9 to 11 minutes.
The resulting cookies offer chewy oatmeal texture together with the richness of almond butter and subtle sweetness from honey or syrup. Baking time controls softness and ensures the cookies are fully set without drying out.
These cookies serve as a snack or light treat with a nutty flavor profile and an easy, minimal-ingredient list. They can appeal to those looking for baked goods with more natural ingredients.
For a vegan version, substitute the egg with a flax egg and use maple syrup instead of honey. Cookies store well in airtight containers at room temperature for several days or refrigerated up to a week. Freezing the dough prior to baking extends storage and convenience.
Ingredients
- 1 cup almond butter smooth*
- 1 ½ cups oats gluten free, quick-cooking
- 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.
- 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).
- Bake in the preheated oven for 9-11 minutes. Place on a wire rack and let cool completely before serving.
Notes
- Use very creamy almond butter for best dough consistency and cookie texture.
- Make vegan by substituting a flax egg for the regular egg and using maple syrup instead of honey.
- Store cookies in an airtight container at room temperature for 3-4 days or refrigerated for 5-7 days.
- Freeze cookie dough in portions, thaw fully before baking; dough keeps frozen for 2-3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Cholesterol | 9mg | 3% |
| Sodium | 15mg | 1% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 59mg | 6% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
