Servings
Font
Back
4.6 from 66 votes

Almond Butter Oatmeal Cookies

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 12 cookies
Calories: 277 kcal
Cuisine: American , gluten-free

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

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
  2. 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.
  3. 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. 
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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

% 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.