Almond Butter Cookies – soft, chewy, sweet, and extra delicious!
The summer after our first year back from college, my best friends and I took a road trip to Austin, Texas.
If you’ve ever been on a road trip with friends, you know that stocking the car with an ample variety of snack foods is of the utmost importance. We made a grocery run the night before, purchasing every flavor potato chip they offered and filling a cooler with fresh fruit, sandwiches, and water bottles. Then we surveyed our inventory and decided it was not yet acceptable; we needed a homemade touch…
After thoroughly talking it through (Important decisions like these must not be taken lightly), we decided a batch of oatmeal cookies would be quick and easy. Plus—bonus!—we already had all of the ingredients in the pantry! The cookies turned out beautifully. We ate way too many and were forced to make a second batch for the car. All of the cookies were eaten by the time we reached our destination. The potato chips, on the other hand… notsomuch.
(Did I mention that a road trip from Dallas to Austin is not even 4 hours?)
Almost 10 years later, I’m still reminded of that road trip every time I make oatmeal cookies. Although the oatmeal almond butter cookies recipe below is quite different from the one we used back in 2006, it’s just as simple… and just as good!
Oatmeal Almond Butter Cookies
Oatmeal Almond Butter Cookies
Ingredients
- 1/2 cup roasted almond butter, softened to a stir-able consistency
- 1/2 cup plus 2 tbsp quick oats or gf-certified quick oats
- just under level 1/4 tsp salt
- 3/4 tsp baking soda
- 1/4 cup xylitol or sugar of choice
- 2 tbsp applesauce
Instructions
Almond Butter Cookies Recipe: Preheat oven to 350 degrees F, and line a cookie sheet with parchment paper. In a medium mixing bowl, stir together all ingredients to form a dough. (Due to the natural oils in the almond butter, the dough can be a bit oily, so have a napkin ready to wipe your hands as you work with the dough.) Form cookie dough balls with your hands, and place on the cookie sheet. Be sure to leave room between cookies, as these will spread as they bake. Bake 8 minutes. The almond butter cookies should still look a little undercooked when you remove them from the oven, but they’ll firm up as they cool. Set the tray aside for at least 10 minutes before picking up a cookie. Makes about 12-15 almond butter cookies.
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Hi Katie-my family loves this recipe! I would love to figure out how to make it with a natural sweetener. So far I’ve tried maple syrup and also tried none at all-both tasted pretty off. Any suggestions?
Does anyone have any tips regarding apple sauce? I typically don’ t have it around because I can’t go through a jar of it in 7-10 days, buying the individual cups seems wasteful, and making it myself adds another layer of complexity to the recipe. Any secrets?
I just made theses cookies on the weekend and they turned out pretty good. I only got 11 cookies total. I used regular white sugar, but I may try brown sugar next time. I found they never spread out on their own for some reason, so after they baked for 8 minutes I used a spatula to flatten them out to look more like cookies rather than balls.
RE: Oatmeal Almond Butter Cookies
Hi, I’ve used several of your recipes, and usually find them excellent. However, I cannot tolerate xylitol, and usually use stevia instead. Any way to do that with this recipe?
Thanks!
I used only a bit of liquid stevia and it came out great.
These are delicious! I used quick cook steel cut oats from Trader Joe’s (I’ve never quite understood what “quick cooking oats” are…are they the same as instant oatmeal?), which might be why mine were very delicate even after they cooled, so next time I’ll avoid steel-cut. They are delicious cookies, though, and I will definitely make them again and maybe with xylitol chocolate chips next time.
I have tried a few of your recipes and I absolutely love them all! This almond butter cookies are my number one favorite without a doubt!! I am obsessed with almond butter and I really love the combination of the flavors in this recipe. I love that I can eat these as a dessert or even breakfast without my tummy feeling bloated or feeling guilt of eating sugar!! My only question is that every time I make these I struggle to get them to stay in cookie shape, they always seem to crumble apart and I really don’t mind because they still taste delicious but any advice on how I can make them to not fall apart?
I use all natural roasted almond butter no added oils or salt, and the rest of the ingredients exactly like the recipe. Thanks!
I’ve made these before, adding Lily’s chocolate chips and using regular rolled oats and coconut sugar. Loved them, absolutely simple and delicious (chocolate chips didn’t seem necessary). This time I tripled the recipe, and replaced about a quarter of the almond butter with tahini, used half xylitol, half coconut sugar, regular rolled oats and Lily’s chocolate chips. They were very crumbly to get onto the pan, I flattened with the heel of my hand, they spread out, and after cooling for 10 minutes I froze them. This way they held together well, though they were okay at room temperature, just a bit fragile. Really delicious, I think partly because of the bit of tahini. I’ll maybe replace the half xylitol with honey next time, and I’m glad people like it with peanut butter.
These are great— homemade almond butter did seem a little dry so I’m subbing an extra TBSP of applesauce for one next time. My AB is salted and I’d cut some salt for that reason. I left eM in for an extra minute since I only formed 8, and it didn’t need it, will stick to 8 minutes. They are quite small so I can’t imagine making more than 8 in a batch. Love it overall!
What can I use to replace applesauce? Flax egg or milk? Thanks
I don’t have any applesauce can I use oil instead?
Hi! Sorry we have never tried it. Perhaps it would work, or it might be too oily. If you try it, be sure to report back!