Almond Butter Oatmeal Cookies
Ready to bake some healthy, flourless and gluten-free Almond Butter Oatmeal Cookies? This recipe is so easy to make, deliciously comforting and also irresistible!
Do you guys remember when I was talking about how peanut butter is now getting popular in Brazil? I also said that since I am here in Brazil I’ve been baking some traditional North American recipes for my family and they are enjoying every single one. So, they loved so much all the cookie recipes that they asked me to make more. And I of course said a big YES because I love cookies. Who doest love them!? Especially when the cookies are delicious and healthy! Don’t you believe these two words (delicious and healthy) can be part of the same sentence? Oh, Yeah they can! Believe me!!
These cookies are healthy because they are made with oatmeal, almond butter and 70% cacao chocolate chunks. Oatmeal is rich in fiber, calcium and potassium. Almond butter is also rich in fiber and vitamin E, calcium, magnesium and potassium. So, as you can see these cookies are loaded with good quality nutrients, making them an excellent option for a snack in the afternoon. Who doesn’t love these quick and easy to make cookies? You’ll take only 10 minutes to prepare and 12 minutes to bake them.
These cookies are crispy from the outside, but very chewy and soft inside, not very sweet and probably much more flavourful than any type of cookie you buy at the store or bakery. They are also gluten-free and I am sure you will eat them without feeling guilty. I definitely think you should give this recipe a try and have fun make them!
Almond Butter Oatmeal Cookies
Ingredients
- 1 cup creamy almond butter
- 2/3 cup natural sweetener xylitol or any other sweetener of your preference
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 2/3 cup rolled oats
- 1 teaspoon baking soda
- 2/3 cup sugar-free dark chocolate 70% cocoa — chunks
- 1/2 cup chopped raw almond — chopped
Instructions
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Preheat oven to 350ºF.
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In medium bowl add the oats and baking soda and mix well; set aside.
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In a medium bowl, whisk almond butter, brown sugar, eggs and vanilla for about 5 minutes or so.
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Add in the oats and baking soda mixture and mix everything together.
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When all the ingredients are combined, add the chocolate chunks and chopped almonds.
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Place a silicone mat or parchment paper on a tray.
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Scoop out 1 tablespoon of the batter onto the tray 2 inches apart.
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Then flatten the top of the cookie with two fingers.
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Bake for 9-11 minutes and let them cool completely to remove from the baking sheet, otherwise the cookies may break apart.
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The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
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Makes 16-20 cookies.
Nutrition Information
Amount per serving (1/20) — Calories: 156, Fat: 10g, Saturated Fat: 1g, Cholesterol: 19mg, Sodium: 74mg, Potassium: 26mg, Carbohydrates: 13g, Fiber: 2g, Sugar: 8g, Protein: 4gIf you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!
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More Gluten-free Cookie Recipes!
Healthy Peanut Butter Oatmeal Cookies
Chocolate Chunk Hazelnut Cookies
Gluten-free Chocolate Chip Cookies
Very easy to make, and very good. I did cut the sugar by almost half, and used larger dark chocolate chips by Giardelli. All the kids loved them, at them still warm.
I was looking for a recipe that I could add to and this was perfect!
I followed the recipe exactly (except for the almonds and chocolate, I didn’t have any).
I added
1/3 cup raw sunflower seeds
1/3 cup raw pumpkin seeds
1/3 cup dried cranberries
Thanks, so yummy!!
Mm… Delicious!
350 degrees for 12 to 13 minutes. These will be very very soft and spread out, not thick. Leave on baking sheet for 3 minutes after baking before attempting to remove them, even with a silpat mat. I used an oatmeal mix that already had almonds, raisins and some other dried fruit plus sunflower seeds. So increase the amount of oats accordingly. These are more like candy than cookie. The almond butter I used was very oily even after mixing well before measuring, so this may be why they spread out so much.
That’s what I believe so, Robin. It probably was very oily. When it happens put the dough in the fridge for 30 minutes.