Description
These Almond Butter Oatmeal Cookies are a delicious and wholesome treat, combining creamy almond butter with gluten-free oats and natural sweeteners. Perfect for a quick snack or dessert, these cookies are easy to make and can be customized to be vegan by substituting the egg with a flax egg. They are soft, chewy, and lightly sweetened with honey or maple syrup.
Ingredients
Scale
Wet Ingredients
- 1 cup almond butter (smooth)
- ½ cup honey (or maple syrup*)
- 1 large egg (or 1 flax egg if vegan)
Dry Ingredients
- 1 ½ cups quick-cooking oats (gluten free)
- 2-3 tbsp coconut sugar (optional)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the perfect temperature for baking your cookies evenly.
- Combine Ingredients: In a mixing bowl, place the almond butter, quick-cooking oats, honey (or maple syrup), egg (or flax egg), and coconut sugar if using. Mix everything together gently with a spatula until just combined, being careful not to overmix.
- Shape Cookies: Roll the dough into balls about 1 ½ to 2 inches in diameter. Place them evenly spaced on a baking sheet lined with parchment paper. Use a fork to press a crisscross pattern on top of each cookie and optionally sprinkle a little coconut sugar on top for extra sweetness and texture.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes. Remove them from the oven once the edges are set but centers are still soft.
- Cool: Transfer the cookies to a wire rack and allow them to cool completely. This cooling time helps the cookies firm up and enhances their chewy texture.
Notes
- Use smooth almond butter for the best texture; natural almond butter may separate and affect consistency.
- For a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, set for 5 minutes).
- Optional coconut sugar adds a subtle crunch and extra sweetness but can be omitted for fewer calories.
- Make sure to line your baking sheet with parchment paper to prevent sticking and ease cleanup.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
