Almond butter oatmeal cookies are a delicious, healthy treat that has become incredibly popular. Made with just a few simple ingredients like almond butter, oats, maple syrup, and eggs, these cookies are easy to whip up and full of flavor.
Whether you're looking for a quick snack, breakfast on the go, or a yummy dessert, almond butter oatmeal cookies check all the boxes.
Keep reading to learn everything you need to know to bake up a perfect batch of these irresistibly chewy cookies at home.
Benefits of Almond Butter Oatmeal Cookies
Part of what makes almond butter oatmeal cookies so appealing is that they provide a number of health benefits:
- High in protein - The almond butter packs in plant-based protein to help keep you full and satisfied.
- Good source of fiber - Oats are rich in fiber, which aids digestion.
- Contain healthy fats - Almond butter provides monounsaturated and polyunsaturated fats.
- Lower in sugar - These cookies use natural sweeteners like maple syrup in moderation.
- Gluten-free - For those avoiding gluten, oats make a great flour substitute.
- Simple ingredients - With just a few whole food ingredients, these cookies are clean eating friendly.
So you can feel good about enjoying these soft and chewy almond butter oatmeal cookies! Now let's get to baking.
Ingredients for Almond Butter Oatmeal Cookies
Almond butter oatmeal cookies only require a handful of simple ingredients:
- Almond butter - Use an all-natural, creamy almond butter. Stir it first if the oil has separated.
- Oats - Old-fashioned rolled oats work best for the ideal chewy texture.
- Maple syrup - Adds a touch of natural sweetness.
- Eggs - Help bind the cookie dough. Substitute flax eggs to make them vegan.
- Vanilla - Enhances the almond butter flavor.
- Baking soda - helps the cookies rise.
- Salt - A pinch brings out the flavors.
- Chocolate chips - An optional but highly recommended mix-in!
With just these basic ingredients, you can bake a deliciously simple cookie. Feel free to customize with your own add-ins!
How to Make Almond Butter Oatmeal Cookies
Ready to bake the perfect almond butter oatmeal cookies? Follow these simple steps:
Step 1: Mix the Wet Ingredients
In a large bowl, stir together the almond butter, eggs, maple syrup, and vanilla extract until smooth. For vegan cookies, whisk flax eggs instead.
Step 2: Whisk the Dry Ingredients
In a separate bowl, whisk together the oats, baking soda, salt, and any optional mix-ins like chocolate chips.
Step 3: Combine the Wet and Dry
Add the dry ingredients to the wet and stir until just incorporated. Be careful not to overmix.
Step 4: Scoop and Shape Cookie Dough
Use a cookie scoop or spoon to scoop rounded balls of dough onto a parchment-lined baking sheet. Gently press to flatten.
Step 5: Bake Cookies
Bake at 350°F for 10-12 minutes until lightly browned on the edges. Let cool completely before enjoying it!
Tips for Perfect Almond Butter Oatmeal Cookies
Follow these tips and tricks for baking up the best almond butter oatmeal cookies:
- Use room temperature ingredients for the easiest mixing.
- Stir the almond butter first before measuring to incorporate any oil.
- Measure the oats precisely using the spoon and sweep method.
- Chill the scooped cookie dough for 20 minutes before baking for best results.
- Press the mounds of dough to flatten before baking so they keep their shape.
- Bake for exactly 10-12 minutes for chewy centers with crisp edges.
- Let cookies cool completely on the baking sheet before transferring to a rack.
With a few easy techniques, you'll have bakery-worthy almond butter oatmeal cookies!
Customize Your Almond Butter Oatmeal Cookies
The great thing about this simple cookie recipe is that it can easily be adapted in all kinds of ways. Try out these fun variations:
- Add mix-ins: chocolate chips, raisins, chopped nuts, coconut flakes
- Swap the nut butter: peanut butter, cashew butter, sunflower seed butter
- Use different sweeteners: honey, brown sugar, coconut sugar
- Play with spices: cinnamon, nutmeg, ginger, cardamom
- Go dairy-free: Use flax eggs and dairy-free chocolate chips
- Make gluten-free: Use certified gluten-free oats
Let your imagination run wild and create your own signature almond butter oatmeal cookie.
Storing and Freezing Almond Butter Oatmeal Cookies
Properly storing your cookies will keep them tasting fresh for as long as possible:
- Store in an airtight container at room temperature for up to 5 days.
- For longer storage, refrigerate for up to 1 week.
- Freeze-baked cookies in freezer bags for up to 3 months.
- Scoop and freeze raw cookie dough for up to 3 months. Bake frozen.
With proper storage methods, you can enjoy almond butter oatmeal cookies whenever the craving strikes!
What can I substitute for the almond butter?
Peanut butter, cashew butter, and sunflower seed butter all work well in place of the almond butter.
Can I use quick oats instead of old-fashioned?
Yes, but the cookies may turn out less chewy. Quick oats tend to make them more cake-like.
How do I make these cookies vegan?
Swap the eggs for flax eggs, use dairy-free chocolate chips, and replace the butter with coconut oil.
Why are my cookies dry and crumbly?
Be sure to measure the oats precisely. Too much oats can lead to dry cookies. Also, don't overbake.
How can I get softer, chewier cookies?
Chill the dough thoroughly before baking and slightly underbake the cookies. Let them finish baking on the hot pan.
Almond butter oatmeal cookies are the ultimate easy treat that even novice bakers can master.
Made with wholesome ingredients and endlessly adaptable, they make the perfect snack or dessert.
For chewy, naturally sweetened, better-for-you cookies that don't require mixing or chilling, give this simple recipe a try.
Just a handful of ingredients is all you need for cookies that taste like they came fresh from a bakery!
Soft and Chewy Almond Butter Oatmeal Cookies
- 1 cup almond butter (stir well before measuring)
- 1/2 cup pure maple syrup
- 2 eggs (or flax eggs for vegan)
- 1 teaspoon vanilla extract
- 1 1/2 cups old fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (optional)
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the almond butter, maple syrup, eggs, and vanilla until smooth.
- Add the oats, baking soda, salt and chocolate chips and stir until just combined.
- Scoop rounded tablespoon-sized balls of dough onto the baking sheet. Gently flatten each cookie with your hand.
- Bake for 10-12 minutes, until lightly browned on the edges.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature up to 1 week.
- For chewier cookies, chill the scooped dough for 30 minutes before baking.
- For vegan cookies, replace the eggs with 2 tablespoons ground flaxseed whisked with 6 tablespoons water.
- For gluten-free, use certified gluten-free oats.