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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I love that these cookies on using a few simple, everyday ingredients – these look like the perfect snack Katie! Definitively looking forward to trying these! Pinned 😀
My mom and I just made these, but subbed the almond butter with peanut butter and they’re delicious. Thank you! X
Um, yes. These look awesome! I love the idea of combining almond butter with oatmeal — I don’t like using xylitol, but I bet a little honey or maple syrup would go really well in this recipe. Thanks for sharing!
Katie, you have done it again! Your healthy recipes are always so yummy and delicious. These taste like the real deal minus the processed white and brown sugars, and no added fat. Better than the unhealthy “original” if you asked me. YUMMM!
I absolutely love your recipes. These cookies are fantastic and healthy. I have no hesitation feeding them to children.
Mmmmmmmm – this looks delicious! I bet it would be good with tiny dark chocolate chips/chunks too. I love simple, clean cookie recipes.
These are so good! I made them with raw almond butter instead of roasted, added mini vegan chocolate chips and a little more applesauce since I added that one extra ingredient and they turned out great.
The almond butter cookies are awesome!
These look so crunchy and full of home made goodness! Awesome recipe!
Thank you for the recipe, Katie! Once again you managed to make it easy and yummie. I used raw cashewbutter and I added a few broken pecans. The cookies are delicious. Tomorrow, I am going to take them to work. I think about making them again.