Almond Butter Oatmeal Cookies made with only 6 basic ingredients! These healthy almond butter oatmeal chocolate chip cookies are dairy-free, refined sugar-free, and a great snack or treat. I have included a vegan option in this recipe as well.

Plates of cookies, ready to eat.

After my 5-Ingredient Almond Butter Oatmeal Chocolate Chip Cookie Bars were so well-loved, I decided I had better make a classic cookie version for those who prefer the cookie shape over the bar shape.

Made with only a handful of simple ingredients, these easy almond butter oatmeal cookies are everything you could possibly want in a sweet treat.

They’re rich in flavor, nice and chewy, have lovely oatmeal texture and are studded with delicious pockets of chocolate chips.

One of the best parts about this recipe is it is so incredibly easy to make. Everything goes into one bowl and there’s no need for a stand mixer or chilling the cookie dough.

Plus, the recipe is easily customizable. You can use various nut butters, dried fruit, and add chopped nuts to create the cookie of your dreams!

Baking sheet with almond butter oatmeal cookies fresh out of the oven.

In fact, these delicious almond butter cookies are a close relative to my 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies featuring peanut butter. 

These type of recipes are our favorite cookie recipes because they are made with all healthy ingredients so you feel like you’re doing yourself a favor while enjoying a sweet treat.

Let’s discuss the wholesome ingredients for these healthy cookies.

Ingredients For Almond Butter Oatmeal Cookies:

Unsweetened Almond Butter: Creamy almond butter plays a crucial role in these cookies, as it takes the place of butter and all purpose flour. It keeps the cookies held together nicely and also is responsible for the richness and moisture of the cookies.

I use natural almond butter that I stir well ahead of time.

You can use any type of nut butter here, including creamy peanut butter to make peanut butter cookies, walnut butter, or sunflower seed butter. Just be sure it is well-stirred and thick.

The almond butter mixes the easiest when it is at room temperature or slightly warmer, so microwave it for 10 to 20 seconds if it has been sitting in the refrigerator.

Eggs: A couple eggs create a fluffy texture and help the ingredients stick together. 

If you need the cookies to be egg-free, replace them with two ripe bananas. Simply mash up the bananas until they reach a creamy consistency and proceed with the rest of the recipe.

You will taste the banana, so be sure to only use this option if you like the flavor of bananas.

I haven’t tested the recipe using a flax egg replacement yet, but I’m confident flax eggs would work as an egg replacer here too. 

Pure Maple Syrup: Used to sweeten the cookies, pure maple syrup is a delicious refined sugar-free sweetener. For even sweeter cookies, add 1 to 4 tablespoons of brown sugar, white sugar, or coconut sugar.

Rolled Oats: The delicious nutty flavor and oatmeal goodness comes from old-fashioned oats. While quick oats or instant oats will work, I like using rolled oats for the best results as they make for the best texture.

Be sure to use certified gluten-free oats if you need this recipe to be gluten-free. I use sprouted gluten-free oats, which are also glyphosate-free. 

Ground Cinnamon & Sea Salt: A touch of cinnamon brings warm flavor to the oatmeal cookies. Salt enhances all of the flavors to make the best almond butter oatmeal cookies.

Chocolate Chips: While the chocolate chips are optional, I encourage adding them as they boost the sweetness and bring little pockets of chocolate goo. I like dark chocolate chips or semi-sweet chocolate chips here, but sugar-free chocolate chips, peanut butter chocolate chips and cinnamon chips work great too.

Optional Additions:

  • Vanilla extract is not mandatory, but if you have it on hand, add 1 teaspoon.
  • Swap out the chocolate chips for raisins or dried cranberries.
  • Add ⅓ to ⅔ cup of chopped walnuts or pecans for nutty oatmeal cookies.

With plenty of room for improvisation, these are the perfect treat using pantry staples!

The best part is this almond butter cookie recipe is gluten-free, dairy-free, refined sugar-free, easy to make vegan, and you’d never guess it. Plus, it really squashes cookie cravings!

Two wooden plates and one blue plate with cookies, ready to serve.

Now that we’re experts on the simple ingredients for this recipe, let’s bake a batch.

How to Make Almond Butter Oatmeal Cookies:

Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.

Note: If your almond butter has been sitting in the refrigerator or at a cool temperature and is hard, measure out one cup of it and microwave it for 10 to 20 seconds or until it has softened and is easy to stir.

Transfer the almond butter, eggs, and pure maple syrup (wet ingredients) to a large bowl. Mix everything together until a thick creamy sticky substance forms. I use a fork, but a hand mixer works too. 

Eggs, almond butter, and pure maple syrup in a red mixing bowl, ready to be mixed together.

Note: you can use a food processor to make the oatmeal cookie dough instead of a large mixing bowl.

Mix in the dry ingredients (rolled oats, cinnamon, sea salt, and chocolate chips) until everything is well-combined. The oatmeal mixture will be very sticky, unlike regular cookie dough. This is normal.

Oats, chocolate chips, salt and cinnamon on top of the wet mixture for the cookie bars.
Almond butter oatmeal cookie bar dough in a mixing bowl, ready to be baked.

Drop mounds of cookie dough onto the prepared baking sheet. The cookies will not spread or change shape during the baking process, so be sure the lumps of dough are in the final shape you want them to be. Make any size cookies you like.

Mounds of cookie dough in cookie shapes on a parchment lined cookie sheet.

I typically make 7 to 9 huge cookies, but if you make smaller cookies, you can make between 12 and 24. If you have a cookie scoop, feel free to use it. If you’d like, sprinkle the cookie dough with extra chocolate chips.

Bake on the center rack of the preheated oven for 9 to 12 minutes. For large cookies, bake closer to 12 minutes and for small cookies, bake 8 to 9 minutes, or until the cookies appear set up and are slightly golden brown.

Almond butter oatmeal cookies fresh out of the oven.

Remove the cookies from the oven and allow them to cool completely before removing them from the cookie sheet. This ensures the cookies stay together, as if they are moved when they’re still warm, they will fall apart.

Serve and enjoy!

For a truly decadent treat, serve the cookies warm with a scoop of vanilla ice cream.

Store cookies in an airtight container in the refrigerator for up to 1 week. You can also store the cookies in a zip lock bag or freezer bag and freeze for up to 3 months.

Make these tasty chewy almond butter oatmeal cookies the next time your sweet tooth kicks up and you’re looking for a healthier treat. They’re the perfect cookie when you’re craving baked goods! Whip them up as breakfast cookies or bring them on road trips.

These tasty almond butter chocolate chip cookies are ideal for school lunches or simply having on hand for whenever the craving strikes.

Many people who have tried my healthy peanut butter oatmeal cookies have reported back that they make various versions of the cookies regularly. They’re truly a family favorite!

Blue plate with several cookies on it and two wooden plates with cookies in the background.

If you love healthy desserts like this, also try out some of these reader favorites.

More Healthy Oatmeal Recipes:

Let’s make it go viral!

Plates of cookies, ready to eat.

Almond Butter Oatmeal Cookies

4.53 from 21 votes
Rich, chewy, delicious almond butter chocolate chip oatmeal cookies are ideal for those times you're craving it all! Easy to customize using any nut butter or dried fruit instead of chocolate chips, this is a yummy something-for-everyone treat!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies

Ingredients

  • 1 cup unsweetened almond butter
  • 2 large eggs*
  • cup pure maple syrup
  • 1 ½ cups rolled oats
  • 1/2 tsp ground cinnamon optional
  • 1/2 tsp sea salt
  • 2/3 cup chocolate chips optional

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
  • Note: If your almond butter has been sitting in the refrigerator or at a cool temperature and is hard, measure out one cup of it and microwave it for 10 to 20 seconds or until it has softened and is easy to stir.
  • Transfer the almond butter, eggs, and pure maple syrup (wet ingredients) to a large bowl. Mix everything together until a thick creamy sticky substance forms. I use a fork, but a hand mixer works too. 
    Eggs, almond butter, and pure maple syrup in a red mixing bowl, ready to be mixed together.
  • Mix in the dry ingredients (rolled oats, cinnamon, sea salt, and chocolate chips) until everything is well-combined. The oatmeal mixture will be very sticky, unlike regular cookie dough. This is normal.
    Oats, chocolate chips, salt and cinnamon on top of the wet mixture for the cookie bars.
  • Drop mounds of cookie dough onto the prepared baking sheet. The cookies will not spread or change shape during the baking process, so be sure the lumps of dough are in the final shape you want them to be. Make any size cookies you like. If you'd like, sprinkle the cookie dough with extra chocolate chips.
    Mounds of cookie dough in cookie shapes on a parchment lined cookie sheet.
  • Bake on the center rack of the preheated oven for 9 to 12 minutes. For large cookies, bake closer to 12 minutes and for small cookies, bake 8 to 9 minutes, or until the cookies appear set up and are slightly golden brown.
    Almond butter oatmeal cookies fresh out of the oven.
  • Remove the cookies from the oven and allow them to cool completely before removing them from the cookie sheet. This ensures the cookies stay together, as if they are moved when they’re still warm, they will fall apart.
  • Serve and enjoy! For a truly decadent treat, serve the cookies warm with a scoop of vanilla ice cream.

Notes

*Make vegan almond butter oatmeal cookies by replacing the eggs with two ripe mashed bananas or 1/2 cup of applesauce. Be sure to use vegan chocolate chips as well.
You can use peanut butter or any well-stirred thick nut butter or seed butter in place of almond butter if you'd like.
Store cookies in an airtight container in the refrigerator for up to 1 week. You can also store the cookies in a zip lock bag or freezer bag and freeze for up to 3 months.

Nutrition

Serving: 1cookie (of 12) · Calories: 277kcal · Carbohydrates: 27g · Protein: 9g · Fat: 17g · Saturated Fat: 4g · Polyunsaturated Fat: 7g · Cholesterol: 35mg · Sodium: 161mg · Fiber: 4g · Sugar: 13g
Author: Julia
Course: Gluten-Free
Cuisine: American
Keyword: almond butter cookies, almond butter oatmeal chocolate chip cookies, almond butter oatmeal cookies, gluten free cookie recipes, healthy cookie recipes, healthy snack
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

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Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

  1. Can these be made with less maple syrup to make them less sweet? Or do they need the liquid of it? Thank you.

    1. Hi Desiree! I’d say it depends on how much maple syrup you’re planning on using. For instance, if you’re planning on cutting it down to 4 tablespoons (1/4 cup) or 3 tablespoons, it should be fine. I think less than that you would want to add some form of liquid if the batter looks too dry. Let me know how they turn out! xo

  2. I added 1/2 tsp of baking soda and 1/4 baking powder
    And just 1 egg
    I liked how the texture came out
    Thank you for the recipe