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.
Link Of The Day:
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. 🙂
These are delicious! My son has a peanut allergy and hasn’t really taken to almond butter and jelly sandwiches, so I was browsing for ways to use up the almond butter. I KNOW he will eat these…if my husband and I don’t eat them all before he wakes up from his nap!
Hey Katie,
These look major! How long should I bake them I I want to turn them into blondies?
Delicious!! Added two teaspoons cocoa powder, and some vanilla extract along with using homemade almond butter. These were really good!!
I just made these and they were SUPER easy & delicious. Thanks Katie!!
Great recipe! Made a “test batch” with another grain-free recipe, and my boys declared these the winner so made more (6 dozen!) for a cookie swap … consistency seems to vary with type of almond butter or could it possibly be larger batches (although first batch was the same as the tester) — the test batch barely spread, dough was not sticky and made nice balls that baked to a more crumbly cookie; dough from cookie swap version very sticky and made a softer, chewy cookie. Both very tasty but still perplexed about the difference — thanks for this grain-free dessert option (and for all the variations from those who commented)!
… not grain-free, but certainly healthier than many sugar-filled cookies!
These are amazing! Everything from your blog is great so far… Any chance you are single?!?!