These quick, healthy, and easy almond butter oatmeal cookies are made with only 4 ingredients. This flourless dessert recipe is kid-approved and healthy enough to eat for breakfast or an after school snack!
Want a few other healthy oatmeal recipes? You might also enjoy these Easy Overnight Oats, this Homemade Granola, No Bake Granola Bars, and these Oatmeal Muffins.
Easy Almond Butter Cookie Recipe
What a delicious and EASY almond butter cookie recipe!
I never quite believed people when they posted recipes about “3-ingredient peanut butter cookies.”
However, it is totally possible to create a delicious cookie with only a few simple ingredients.
Oftentimes when Cohl is out for a long distance run or bike ride he really wants something with balanced nutrition.
A good amount of protein, fat, complex and simple carbs… and this easy dessert recipe has just that!
These are the perfect fuel for high-intensity or endurance workouts!
Healthy Oatmeal Cookies
Not only are these oatmeal cookies gluten-free, but they are also flourless and refined sugar free.
Honey is a wonderful sweetener when you use it in the right proportions.
In this recipe, the honey complements the nut butter perfectly.
Using a natural sweetener makes them (almost) healthy enough to eat for breakfast.
Ingredients
It’s pretty remarkable, but you will only need FOUR simple ingredients to make these gluten-free oatmeal cookies.
- Almond Butter – Make sure you get smooth and not chunky type.
- You can learn how to make your own almond butter here.
- Also, peanut butter can be substituted if you are allergic to almonds.
- Oats – Gluten-free quick cooking oats are used in this cookie recipe. Make sure you do not get the old-fashioned rolled oats. They will not cook at the same rate and will end up being too chewy.
- Honey – This natural sweetener pairs wonderfully with the nut butter. You can also use pure maple syrup or agave nectar instead.
- Large egg – The egg is what helps to hold these healthy cookies together. If you are vegan, feel free to substitute with a flax egg or chia egg.
How to Make
The general steps to this oatmeal cookie recipe are easy to follow. It is also a wonderful kid-friendly cookie recipe if you want to get them involved in the kitchen.
Steps:
- Preheat oven to 350 degrees.
- Combine all ingredients in a large bowl.
- Mix by hand or with a handheld mixer until well combined.
- Scoop out 1 1/2 – tablespoon sized balls of dough.
- Place cookie dough on a parchment paper lined baking sheet. (step 1 above)
- Press cookie balls down with a large fork and make a criss-cross pattern. (step 2 above)
- Sprinkle with coconut sugar. (Optional) (step 3 above)
- Bake in preheated oven for 9-11 minutes, or until edges are slightly browned.
Add-Ins
Since you only need four ingredients to make these, they can be ready in under 15 minutes!
But what if you want to change them up a bit?
There are a few fun additions you can throw in to make them even more tasty:
- Chocolate Chips – Dark chocolate chips and mini chocolate chips work great.
- Dried Cranberries – These pair wonderfully with the nut butter.
- Coconut – Large unsweetened coconut flakes or shredded coconut can be used.
- Nuts and Seeds – Add in walnuts, chopped peanuts, or even pumpkin seeds.
FAQs
Can I substitute peanut butter for the almond butter?
Peanut butter can be substituted in this cookie recipe. Make sure you get smooth nut butter and not chunky.
Can I make these vegan?
Substitute the honey for pure maple syrup and the egg for a flax egg to make these cookies vegan.
The flavor may be a little different, but they will still turn out great!
How long will almond butter cookies last?
This cookie will last at room temperature in an airtight container for 3-4 days. Store in the refrigerator for up to 5-7 days.
Can I freeze oatmeal cookie dough?
Cookie dough will last when frozen for up to 2-3 months. Let it thaw in the refrigerator and then to room temperature before baking.
VIDEO:
Want more recipes like this?
Super Soft Paleo Chocolate Chip Cookies with Pecans
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Ingredients
- 1 cup almond butter smooth*
- 1 ½ cups quick-cooking oats gluten free
½
cup honey or maple syrup*- 1 large egg or 1 flax egg if vegan
- 2-3 tbsp coconut sugar optional
Instructions
- Preheat oven to 350 degrees.
- Place all ingredients in a bowl and mix until well combined.
- Roll dough into 1 ½ - 2 inch balls and then place on a parchment paper-lined baking sheet.
- Place criss-cross fork marks on top of the cookies and sprinkle with sugar (optional).
- Bake in preheated oven for 9-11 minutes. Enjoy!
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Video
Notes
- Make sure you use a super creamy almond butter, like the one in the pictures, to get the best results.
- If you are vegan, substitute one flax egg for the regular egg, and use maple syrup instead of honey.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these yesterday and they were DELICIOUS!!! Highly recommend.
Yay, Lisa! So happy to hear you enjoyed the cookies so much. Did you make any changes/additions?
Thanks for sharing! Do they keep long?
The cookies should last for about 3-4 days at room temperature. Since they are made with honey, they tend to get a little softer as the days go by. But you can always refrigerate/freeze them too!
These look so good! I love that the ingredient list is so simple!
Thanks, Suzanne! Hope you enjoy the recipe 🙂
Tried making this today, incorporated dried cranberries and shaved almonds as well… very nice!
Yay, Keith! I bet the dried cranberries and almonds tasted delicious in there! Thanks so much for your comment and rating 🙂
These are soo yummy!! I added 1 tablespoon of pumpkin purée, couple dashes of TJ’s pumpkin spice, and 3/4 cup vegan dark choco chips
Oh what a great idea, Maddie! I bet the pumpkin and chocolate were a wonderful combination. Thanks so much for taking the time to leave a comment! 🙂
Just made these cookies and they are soooo yummy! I added raisins because my husband loves them. Great recipe! Thank you. 🙂
Oh that was such a wonderful idea! I’m so happy ya’ll enjoyed the cookies. Thanks so much for your comment and rating, Minji!
My kids love this recipe and I love that it’s easy to make and has so few ingredients in it. The only changes I made is that I don’t use gluten-free oatmeal since that’s not a priority for me and this time around I’m adding unsweetened shredded coconut. My boys are excited for this to be a snack for our upcoming road trip!
Oh I bet the coconut will taste amazing in there! I’m so glad you and your boys enjoy the recipe so much. Thanks for your comment!
My son, Josh, asked me to make him a healthy oatmeal cookie so I start looking over recipes and I found this one! He LOVED it!. I didn’t even try one, thinking how good can it be, beside I love my paleo chocolate chip cookie above all other cookies. Well, the next day, with my coffee, I decided “what the heck” I’ll try one….and I absolutely loved it-better than my paleo chocolate chip cookies. They’re delicious! I have to make them again because my son who was visiting, took all of them with him. I did put raisins in mine because we wanted a raisin oatmeal cookie. Thank you so much for this recipe which, when I make it, do NOT want to share it with anybody!
LOL… I totally get what you mean about not wanting to share, Denise!! I need to hide a few from my hubby when I make them, too! I haven’t tried raisins in there but what a great idea!! So happy you and your son enjoyed the cookies so much. Thank you for your review and rating!
The almond butter oatmeal cookies are pretty good. I did have to add a little flour to them though, as they were too runny without the 1/3 cup flour. But they are good, and filling.
So happy you enjoyed them, Andrea! It totally depends on how oily/not oily your almond butter is, but glad to hear it worked out with a touch of flour!
These were amazing! I added some shredded coconut as I did not add coconut sugar. Very satisfying cookie and I love that they Are quick to make and only dirties one bowl. This is now a go to cookie recipe.
What a great idea to add the shredded coconut, Lynn! So happy you enjoyed the recipe. Thanks for your comment 🙂