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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My son and I made these cookies last Friday, and they are so tasty! Perhaps the best ‘healthier’ cookie I’ve made. I added a capful of vanilla, as I cannot resist adding vanilla to just about everything. Also added a small amount of chocolate chips. I definitely made small cookies, and the balls did not spread out. I used the back of a spoon and pressed them down right when they came out of the oven. Should I have pressed them down before putting them in the oven?
They are just a bit crumbly. I would love any suggestions for making them less crumbly. I am not so great at baking cookies. I was thinking of maybe adding more applesauce. I definitely did not overbake them, as they were still just a bit gooey inside.
Regardless of the crumbliness, they are a-may-zing! Thank you for this recipe! I will be making these again (soon!) and doubling the recipe 🙂
Either way works. Be sure to let them cool long enough before trying to handle. I did not have a problem with crumbling, but I let mine cool a good half hour before touching them.
Did you use xylitol or sugar? I used honey, and it added some moisture. My cookies are very chewy and not crumbly at all.
I’d love to try the recipe with honey; did you do a 1:1 replacement? So 1/4 cup honey?
These were awesome! Such a simple recipe for a tasty and healthy cookie. I made mine with coconut sugar. I’ve been reading your blog forever and I am curious as to why you are using xylitol more now than in past recipes. Maybe you could do a FAQ on all the sweetener options and your thoughts, favorite products etc.
I believe she uses xylitol as an option for diabetics and those who cannot process sugar or are on sugar-free diets. Most likely now more than in past recipes because the sweetener was less well-known and is only recently readily available.
If i don’t want to add the xylitol or sugar can i just leave it out? The apple sauce will add sweetness won’t it?
I made these with peanut butter and they are PERFECT!!! Thank you so much for your amazing recipes, I never feel guilty when I eat these desserts 😀
Hi!
Can I substitute sun butter for almond butter in this recipe?!
Thanks!
You can definitely do that. I did!
These are so good! I doubled the recipe because they aren’t gonna last long. Thanks for all your great recipes! My daughter recently found out she has high cholesterol and high triglycerides and your recipes are perfect!
Made these this morning! They are very yummy and chewy. I used sunbutter instead of almond butter. I also threw in a handful of 70% chocolate chips, a sprinkle of cinnamon, and a splash of vanilla. Instead of xylitol or sugar, I used 1/8 cup of honey. The consistency was great. Very easy to roll into balls. My cookies did not spread out, so next time, I’ll push them down a bit. I don’t mind eating cookie balls, though. They baked for exactly 8 minutes, and turned out great. My dough made 16 small cookie balls. Thanks!
Great. Better when they are under cooked. Can’t go wrong with these.
I just made these and they are delish! I used Date Sugar and threw in a few vegan chocolate chips. I’ve always had a passionate love for Almond Butter, (I like raw unroasted) so that plus oats and I’m a happy girl!
I just made these. It took like 5 mins to put together. I used gloves and I am glad I did cuz it’s very sticky dough! I used Stevie for my sweetener. I only got 8 small cookies from the recipe. i am not sure how she got 12-15 unless she made mini cookies but i don’t care cuz its so easy to make I can make more in a flash! I added cinnamon because I just can’t leave well enough alone. They are so tasty! They will make a great snack. I will definitely be making these often 😀 The last road trip I took was from St. Louis to South Texas to visit my family.
Subbing stevia would definitely lessen the amount made. Less bulk. 😉
Mystery solved!! I’m gonna try honey next time like the other user did. These are great!
In my second trimester with our first baby and I have been crazing something sweet but moderately healthy that doesn’t make me feel super guilty. These definitely satisfied that craving 🙂 I keep wanting to grab just one more. This is the best almond butter cookie recipe I’ve ever tried. I topped mine with a little pinch of coconut flakes and a tiny pinch of powdered Himalayan pink sea salt. So yummy & healthy with a glass of milk. Baby and I are enjoying the iron, protein, calcium, and dose of fiber 🙂 Thanks for sharing!
Craving 🙂
So quick and easy! I’m Guilty of eating half a batch in one sitting. These are amazing. I used stevia drops x7 = 2 tsp of sugar and they were sweet enough. Definitely adding choc chips to tomorrow’s batch. Thank you!
Mine got WWWWWIIIDDDDDEEE. I didn’t roll in hand (not into sticky fingers). I used a spoon to fill a 1/4 cup (twice) with almond butter, then a separate spoon for the sweetener. I mixed the bath with both spoons and spooned out the mix onto the sheet with them. I love the quick, easy recipe.
I also made mine bigger. Just 9 wide/bigger cookies.
They didn’t turn out. They were oily and mush… sadness!
I’m very confused… You said they were good, then two months later you replied again that they didn’t turn out. Can you please explain so I can try and understand what you mean? Thanks!
You caught that, eh? 🙂 I love your recipes. I messed up that time because I only have 2 large cookie sheets that can’t fit at the same time. I made the cookies super big, what did I say 9 of them? So, they didn’t set. I said they were good while sampling the batter, not the finished product. I was eager to reply on the site…. Time passes and I thought ” oh no what if I encouraged someone to double the size?1 (Change the recipe.) They will be doomed too. So, I wrote again.
This is my big problem… I change too much in recipes rather than following them. 😀 I am hopeless at times, lol.
Haha okay makes sense! 🙂 I was so confused!
Excellent Recipe!!!!!!!!! I had all of the ingredients in the house and it was so easy…as well as delicious! Thanks for sharing!
Hi Katie,
Do you have a “printable version” button for each recipe? It would be ‘so’ convenient. 😉
To print, highlight just the recipe itself and right-click “Copy.” Then open a new Word document and right-click “Paste.” You can easily print this file from there, and also name it and save it in a CCK Recipe folder for future reference.
I LOVE this recipe! I’ve followed your blog for a while but had stopped trying some of the recipes because of the more unusual ingredients that I just don’t stock at my house. (Not that they aren’t good, I’m sure they’re great. I just can’t make them when I don’t have the right ingredients and there is a REASON why you used what you used. 😉 (When I see a dessert, I usually want to make it right away!!) This recipe is PERFECT!! Thank you!! Thank you for all you do and all of your incredible edible creations. 🙂