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!
Â
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.
Â
Link Of The Day:
Â
The taste of these cookies is fantastic (I used 1/2 xylitol, 1/2 brown sugar) but they won’t stay together. It seems maybe the brand of almond butter has something to do with it?
Actually, I just tried my 2nd batch which I added chocolate chips and dried cherries to. I flattened each ball (I got 16 1 tbsp balls) and I cooked them for 14 minutes. They still had a hard time holding together but were a little more firm. Next time I will do all xylitol and maybe a drop or two of molasses to get the brown sugar flavor as they were super sweet, and I’ll try to find some ingredient that binds everything together in a solid cookie form. Thanks!
I threw these together quickly this morning to bring to church fellowship time. They were a hit! I almost didn’t get to eat one. They were chewy on the outside and moist and tender inside. Wonderful flavor. Sweet, but not overly so, which I love. I did, however, make a number of changes.
I added flaked coconut, broken up a bit, and
chopped, dried cranberries.
I also added a couple teaspoons of flax meal
and about 1/2 t, or so, of psyllium husk powder.
I added probably another T of apple sauce
as well as about 1 t vanilla and maybe 1/4 t, ir so, of almond extract.
I didn’t have quick oats, so I used rolled oats pulsed a couple times in the blender.
I think I might add almonds or pecans to the mix next time.
They were delicious!
Forgot to say that I used coconut sugar. Also, I flattened the cookies before baking.
I would just suggest RAW almond butter to make them even healthier!!
I usually love your recipes, but when I doubled this recipe and tasted them straight out of the oven they tasted too baking soda-ey…perhaps I will try them when they’re cool…
Hi, unfortunately directly doubling a baking recipe is not usually (or at least not always) a good idea http://www.cookinglight.com/cooking-101/techniques/baking-problems/baked-goods
KATIE!!!! These cookies are AMAZING!!! I am going to a dinner party this evening and needed something chocolate free (I know crazy… but some people can’t tolerate it!)… so I was browsing through your recipes and found this one. I almost always have all these ingredients on hand (except I had to make the almond butter in the vitamix)… and I just made them now. DELICIOUS…. my husband and I thoroughly enjoyed sneaking a few, and my kids loved them too. I am excited to share them tonight at the dinner party.. your instructions were so precise, they turned out perfectly. Thank you for all that you do…you make it possible for families like mine to stay health conscious without missing out on important social stuff too. Lots of love!
Also I doubled the recipe and had no problems with the taste!
Made these with my 7yo daughter yesterday. We all loved them! We used maple syrup to sweeten and added a couple extra tablespoons of oats (we used old fashioned rolled oats) to offset the increased liquidity. She added a little bit of cinnamon and vanilla. She also piped a little maple-sweetened cream cheese on top. So delicious. Thank you!
I made this recipe and I love these cookies! So does my family. If I want to double the recipe, should I also double the quantity of baking soda, or adjust some other way?
I would just double all ingredients. Hope it works!
I just made it with blended old fashioned oatmeal and Brown sugar. It turned out really great. Not so sweet and my 3 kids loved them.
These are delicious! I decided to make them like thumbprint cookies with a dab of jam (blueberry ginger) on top. It flattened the cookie a bit, but it’s such a good combo!
Can anyone give me apple sauce advice? I don’t like buying it because purchasing the single serving cups feels too wasteful. I get groceries by foot and don’t like purchasing jars because they’re heavy to carry home, not to mention I doubt I would get through a jars worth before it went bad. Making my own each time I want to use a recipe that calls for it seems overly laborious.