I share my Cinnamon Almond Butter Cookies riff that uses one unexpected pantry swap to keep them gluten free and dairy free and a tiny technique that changes how oats behave in the dough.
I cant stop testing this recipe because these Healthy Almond Butter Oatmeal cookies actually are soft, fluffy and thick in a way that feels wrong but in a good way. I mostly rely on creamy almond butter and old fashioned rolled oats so the texture is dense but pillowy, its weird and addicting.
If you ever liked Paleo Oatmeal Chocolate Chip Cookies or Cinnamon Almond Butter Cookies youll see the family resemblance, but this one stands on its own. Theyre also easily made gluten free and dairy free too, so I bring them to every party and no one complains.
Ingredients
These almond butter oatmeal cookies are cozy, chewy and not too sweet.
They use simple pantry things and come together fast, no fuss.
Almond butter brings nutty richness and protein so you feel satisfied longer.
Oats give chew plus slow release carbs and fiber, good for digestion.
A touch of coconut or brown sugar adds gentle caramel like sweetness.
Use an egg or a flax egg to bind and boost nutrition.
Toss in chocolate chips or nuts for extra fun, or keep them plain and simple.
You’re gonna love ’em.
- Almond butter: protein rich, healthy fats, creamy, adds natural nutty sweetness
- Rolled oats: fiber rich, slow release carbs, chewy texture, supports digestion
- Coconut or brown sugar: caramel notes, adds sweetness, less refined than white sugar
- Egg or flax egg: binds dough, adds protein or omega three fats
- Chocolate chips: optional treat, adds sweetness and melty pockets of indulgence
- Chopped nuts: extra crunch, more healthy fats and a toasty flavor
Ingredient Quantities
- 1 cup creamy almond butter unsweetened
- 3/4 cup old fashioned rolled oats (gluten free if needed)
- 1/3 cup coconut sugar or packed light brown sugar
- 1 large egg or 1 tbsp ground flaxseed plus 3 tbsp water for a flax egg
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon (optional)
- 1/3 cup dairy free chocolate chips or chopped dark chocolate (optional)
- 1/4 cup chopped almonds or walnuts (optional)
How to Make this
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
2. If using a flax egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let sit 5 minutes until thickened; otherwise use 1 large egg.
3. In a medium bowl combine 1 cup creamy unsweetened almond butter, 1/3 cup coconut sugar or packed light brown sugar, the egg or flax egg, and 1 tsp pure vanilla extract; stir until smooth and mostly lump free.
4. Add 3/4 cup old fashioned rolled oats (gluten free if needed), 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp fine sea salt and 1/2 tsp ground cinnamon if using; fold gently until evenly mixed. Don’t overmix or the oats get gummy.
5. Fold in 1/3 cup dairy free chocolate chips or chopped dark chocolate and 1/4 cup chopped almonds or walnuts if you want them.
6. If dough seems too loose add 1-2 tbsp more oats, if too dry add 1 tsp almond milk at a time until it holds; coconut sugar can make it drier so a splash of liquid helps.
7. Chill the dough 10 to 20 minutes for thicker, less flat cookies, or skip chilling for quicker bake. Trust me, chilling helps.
8. Scoop tablespoon-sized portions, roll into balls and place about 2 inches apart on the sheet; press gently to flatten slightly with your fingers or the back of a fork.
9. Bake 10 to 12 minutes until edges are set and centers still soft but not raw. Don’t overbake, they’ll finish firming as they cool.
10. Let cookies cool on the baking sheet 5 to 10 minutes then transfer to a wire rack. Store in an airtight container at room temp up to 3 days, refrigerate for about a week or freeze up to 3 months.
Equipment Needed
1. Oven (preheat to 350 F) and a rimmed baking sheet lined with parchment paper or a silicone baking mat
2. Medium mixing bowl for the almond butter batter
3. Small bowl for the flax egg or to hold a cracked egg
4. Measuring cups and measuring spoons
5. Tablespoon cookie scoop (or a regular tablespoon) for portioning dough
6. Rubber spatula or wooden spoon for stirring and folding
7. Fork or the back of a spoon to gently flatten cookies before baking
8. Wire cooling rack so cookies finish firming up as they cool
FAQ
Healthy Almond Butter Oatmeal Cookies (gluten Recipe Substitutions and Variations
- Almond butter (1 cup): swap with creamy peanut butter or sunflower seed butter, use same amount. Peanut gives a bolder flavor, sunflower is great if you need nut free but can be a bit thinner so chill the dough for 10 minutes if it feels runny.
- Old fashioned rolled oats (3/4 cup): use quick oats 1:1 for a softer, denser cookie, or pulse the rolled oats into oat flour and use the same volume for a cakier, more uniform crumb. If you need certified gluten free oats, pick that label.
- Coconut sugar or packed light brown sugar (1/3 cup): swap with packed light brown sugar or regular cane sugar 1:1. If you want to use a liquid sweetener try 1/4 cup maple syrup but reduce the almond butter by about 1 tablespoon or add 2 tablespoons extra oats to balance moisture.
- Egg (1 large): besides the listed flax egg, you can use 1 tablespoon chia seeds mixed with 3 tablespoons water, or 1/4 cup mashed banana or unsweetened applesauce as a binder. Banana or applesauce will add extra moisture and a mild fruity taste, but they still work great.
Pro Tips
1) Chill the dough longer if you want taller, chewier cookies; 20 to 30 minutes really helps. If you forget, pop the shaped balls in the freezer for 10 minutes before baking and they will spread less.
2) Warm and stir your almond butter first so it mixes smoother, especially if the oil has separated. It makes the dough less lumpy and you wont need to overmix the oats which makes them gummy.
3) Watch for doneness by eye not only time, edges should look set while centers are still soft, they firm up as they cool. Rotate the pan halfway through baking so cookies brown evenly, ovens can be uneven.
4) Toast add-ins like nuts in a dry pan for a few minutes to boost flavor, and if you want gooey chocolate use chopped bars or chill the chips so they dont melt into nothing. Also coconut sugar can dry the dough out a bit so add a teaspoon of almond milk if it looks crumbly.
5) For make-ahead convenience freeze cookie dough balls on a tray then transfer to a bag, bake from frozen adding 1 to 2 minutes to the time. Reheat baked cookies for 8-10 seconds in the microwave for that fresh-out-of-the-oven feel.
Healthy Almond Butter Oatmeal Cookies (gluten Recipe
I share my Cinnamon Almond Butter Cookies riff that uses one unexpected pantry swap to keep them gluten free and dairy free and a tiny technique that changes how oats behave in the dough.
12
servings
208
kcal
Equipment: 1. Oven (preheat to 350 F) and a rimmed baking sheet lined with parchment paper or a silicone baking mat
2. Medium mixing bowl for the almond butter batter
3. Small bowl for the flax egg or to hold a cracked egg
4. Measuring cups and measuring spoons
5. Tablespoon cookie scoop (or a regular tablespoon) for portioning dough
6. Rubber spatula or wooden spoon for stirring and folding
7. Fork or the back of a spoon to gently flatten cookies before baking
8. Wire cooling rack so cookies finish firming up as they cool
Ingredients
-
1 cup creamy almond butter unsweetened
-
3/4 cup old fashioned rolled oats (gluten free if needed)
-
1/3 cup coconut sugar or packed light brown sugar
-
1 large egg or 1 tbsp ground flaxseed plus 3 tbsp water for a flax egg
-
1 tsp baking powder
-
1/4 tsp baking soda
-
1/4 tsp fine sea salt
-
1 tsp pure vanilla extract
-
1/2 tsp ground cinnamon (optional)
-
1/3 cup dairy free chocolate chips or chopped dark chocolate (optional)
-
1/4 cup chopped almonds or walnuts (optional)
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- If using a flax egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let sit 5 minutes until thickened; otherwise use 1 large egg.
- In a medium bowl combine 1 cup creamy unsweetened almond butter, 1/3 cup coconut sugar or packed light brown sugar, the egg or flax egg, and 1 tsp pure vanilla extract; stir until smooth and mostly lump free.
- Add 3/4 cup old fashioned rolled oats (gluten free if needed), 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp fine sea salt and 1/2 tsp ground cinnamon if using; fold gently until evenly mixed. Don’t overmix or the oats get gummy.
- Fold in 1/3 cup dairy free chocolate chips or chopped dark chocolate and 1/4 cup chopped almonds or walnuts if you want them.
- If dough seems too loose add 1-2 tbsp more oats, if too dry add 1 tsp almond milk at a time until it holds; coconut sugar can make it drier so a splash of liquid helps.
- Chill the dough 10 to 20 minutes for thicker, less flat cookies, or skip chilling for quicker bake. Trust me, chilling helps.
- Scoop tablespoon-sized portions, roll into balls and place about 2 inches apart on the sheet; press gently to flatten slightly with your fingers or the back of a fork.
- Bake 10 to 12 minutes until edges are set and centers still soft but not raw. Don’t overbake, they’ll finish firming as they cool.
- Let cookies cool on the baking sheet 5 to 10 minutes then transfer to a wire rack. Store in an airtight container at room temp up to 3 days, refrigerate for about a week or freeze up to 3 months.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 46g
- Total number of serves: 12
- Calories: 208kcal
- Fat: 14.8g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated: 2.9g
- Monounsaturated: 6.7g
- Cholesterol: 15.5mg
- Sodium: 110mg
- Potassium: 209mg
- Carbohydrates: 16.3g
- Fiber: 3.4g
- Sugar: 8.8g
- Protein: 6g
- Vitamin A: 43IU
- Vitamin C: 0.2mg
- Calcium: 60mg
- Iron: 1.6mg
