Almond butter cookies are chewy, delicious, and hit the spot when you’re craving something sweet. Make this lightened-up, gluten-free cookie recipe today.
Would you like to bake more flourless and gluten-free cookies? Please, try these ones two: Chocolate Almond Butter Cookies, Peanut Butter Cookies, Gluten-free chocolate chip cookies, and Peanut Butter Oatmeal Cookies. These recipes are so easy to make, deliciously comforting, and also irresistible!
I love cookies. Who doesn’t love them!? Especially when the cookies are delicious and wholesome! Don’t you believe these two words (delicious and wholesome) can be part of the same sentence? Oh, yeah, they can! Believe me!!
These cookies are lighter because they are made with oatmeal, almond butter, and chocolate chips. 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. Plus, the almond flavour is amazing! Just like my Cranberry Almond Chocolate Chip Cookies!
These cookies have really simple ingredients. In fact, you may already have many of them on hand in your kitchen! Plus, you don’t need any special ingredients to make this recipe gluten-free, just like my Gluten-free Carrot Muffins.
Pantry staples combine to create delicious, chewy chocolate chip cookies you’ll crave again and again.
Ingredients for this recipe
- Rolled oats — The same kind you use for overnight oats.
- Baking soda — Make sure you use baking soda, and not baking powder.
- Creamy almond butter — This is the secret to the recipe: using almond butter instead of dairy butter gives us lots of extra protein and good fats.
- Sweetener — Natural sweetener, xylitol, or any other sweetener of your preference.
- Vanilla extract
- Eggs
- Sugar-free chocolate chips — Use something like Lily’s brand, which are sweetened with stevia and easy to find.
- Oats — You can substitute the rolled oats with rolled amaranth or rolled quinoa.
- Almond butter — Swap this out for any other natural nut or seed butter. If it’s very firm or dry, it may be difficult to mix. If so, try warming it up slightly.
How to make almond butter cookies
Because you won’t need to cream butter and sugar together, making this cookie recipe is much easier than making traditional chocolate chip cookies!
- Whisk the dry ingredients together in a medium-sized bowl.
- In another bowl, combine the remaining ingredients, except for the chocolate chips.
- Stir the wet mixture into the oats, and combine well. When the mixture is incorporated, gently stir in the chocolate chips.
Tips for the best cookies
- When panning the cookie dough, drop each tablespoon of batter 2 inches apart until the tray is full. The dough will be sticky, so use a second spoon to assist it onto the pan.
- Don’t overbake the cookies. After 9 to 11 minutes of baking, they may look a little wet or underdone. This is normal; they’ll continue to cook on the sheet after you remove it from the oven.
- Cool the cookies completely. Allow them to cool completely on the baking sheet. If you try to remove them while they’re still warm, they are likely to fall apart.
HOW TO STORE COOKIES
- Store the almond butter cookies in an airtight container with a sheet of parchment paper between the layers.
- When kept this way at room temperature, they should stay fresh for up to a week.
- For longer storage, you can freeze them for up to six months. Be sure they are completely cool before freezing them.
These cookies are crispy on the outside, but very chewy and soft inside, not very sweet, and probably much more flavorful 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 making them!
More Cookie Recipes to Try:
- Gluten-free Coconut Flour Chocolate Chip Cookies
- Almond Flour Shortbread Cookies
- Nutella Thumbprint Cookies
- Peanut Butter White Chocolate Chip Cookies
- Gluten-free chocolate chip cookies
Almond Butter Cookies
Video
Ingredients
- 2/3 cup rolled oats
- 1 teaspoon baking soda
- 1 cup creamy almond butter
- 2/3 cup natural sweetener xylitol or any other sweetener of your preference.
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat oven to 350ºF.
- In medium bowl add the oats and baking soda and mix well; set aside.
- In a medium bowl, whisk almond butter, xylitol, eggs and vanilla for about 5 minutes or so.
- Add the dry ingredients to the wet ingredients and mix everything together.
- When all the ingredients are combined and add the chocolate chips.
- Place a silicone mat or parchment paper on a tray.
- Scoop out 1 tablespoon of the batter onto the tray 2 inches apart. The batter will be very stick, but don't worry. It'll work well.
- Then flatten the top of the cookie with two fingers. Add extra chocolate chips on the top of the cookies if you desire.
- Bake for 9-11 minutes and let them cool completely to remove from the baking sheet, otherwise the cookies may break apart.
- The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
- Makes 16-20 cookies.
Notes
- You can use any types of chocolate chips such as dark chocolate, white chocolate, milk chocolate, semi-sweet chocolate, caramel, and more!
- I like saving a handful of chocolate chips to press on top of the cookies before baking so they look nicer afterwards.
- Make sure you are using rolled oats and not steel cut or instant oats.
- To store: Store the cookies for up to a week in an airtight container at room temperature with parchment between each layer. Make sure they are fully cooled before moving them as they can be delicate while warm.
- To freeze: After baking, flash freeze the cookies before transferring them to a freezer-safe bag for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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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.
Turned out yumm, I just added dried currants instead of chic chips. Used reg sugar but less amount. tastes great. It turned out soft like warm subway cookie, Is it the right texture?
Thanks for this recipe
You’re very welcome! Yes it is 😉