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!
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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 was making these the other day, but instead of cookies, I ended up with the most wonderful almond granola!
Of course, I tried again and managed to make equally delicious cookies.
I had the granola this morning with some natural greek yogurt, which made me question whether I had died and gone to heaven. XD
Thank you for this wonderful recipe, the cookies were devoured in minutes.
Just made these with natural peanut butter and regular sugar. So tasty and easy! They fell apart a little while eating them, but they’re still warm and might firm up as they cool more. Next time I might add some ground flax, chocolate chips, or dried fruit to see how it’d turn out, but they were definitely satisfying as is!
These are amazing! I don’t normally leave reviews, but I have literally made these cookies every night this week and my entire family loves them! Super easy and delicious. Thanks so much for the recipe!
Good gravy, these are delicious! We added chocolate chips and next time I’ll follow another commenter’s suggestion to add a little more applesauce with the chocolate chips. The flavor is so much better than other oatmeal cookies I’ve had with added oil. Great recipe!
I made these cookes yesterday and although they are excellent tasting, they are a bit soft and crumbly. I was hoping for a bit firmer cookie like the picture. I doubled the recipe because I was taking them to my sisters for dinner and I used regular sugar as I couldn’t findy Xylitol at the store. Left them on the tray for 10 minutes then the counter after that for about an hour. Next time I’ll just do one batch and see if that makes a difference. Any suggestions?
Not all recipes can be doubled exactly. I would suggest following any recipe exactly before making changes. That way you will know how a recipe is supposed to turn out.
Mine are too soft to eat like a cookie as well. Tastes excellent, but unfortunately I was going to send my kids with one each in their lunch this week but I don’t think they will hold up.
Yum! This recipe looks super simple and satisfying. My husband goes on work trips a lot, and I always try to make him something homemade for his car ride. It’s usually peanut butter & jelly bars, but I’m probably going to be making these next time (w/ a handful of chocolate chips) 😉
These look delicious! I’ll probably be making them tomorrow. Hmm I haven’t been on a proper road trip for about a year, but I’m planning one from Vancouver Island to the Okanagan (Interior BC) in July. Some of your sweets may make it into our cooler…
My cookies never spread out…just stayed in little balls. Any suggestions?
Smush before baking. Problem solved 😉
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.