Soft and Chewy Almond Butter Oatmeal Cookies
These easy almond butter oatmeal cookies are naturally sweetened, gluten-free, and full of nutty almond flavor. They have a delightfully soft and chewy texture that's hard to resist!
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.