Healthy Almond Butter Oatmeal Cookies
Deliciously chewy and nutty oatmeal cookies made with almond butter, perfect for snacks, desserts, or breakfast.
Ingredients
Wet Ingredients
- 1 cup creamy almond butter (room temperature) Use room-temperature for easy mixing.
- 1/3 cup maple syrup or honey Maple keeps it vegan if using banana.
- 1 large egg or 1/3 cup mashed ripe banana Banana for an egg-free version.
- 1 tsp pure vanilla extract
Dry Ingredients
- 1 cup old-fashioned rolled oats Use gluten-free oats if needed.
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 tsp ground cinnamon Optional but adds a warm flavor.
Optional Add-ins
- 1/3 cup dark chocolate chips or chopped nuts Optional for extra flavor and texture.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk the egg (or mashed banana) with maple syrup and vanilla until blended.
- Add the almond butter and stir until the mixture is smooth and even.
- In a separate bowl, combine oats, baking soda, salt, and cinnamon.
- Fold the dry mix into the wet mix until a sticky dough forms. Stir in chocolate chips or nuts if using.
Baking
- Use a tablespoon or small cookie scoop to drop dough onto the sheet, spacing about 2 inches apart. Flatten each mound slightly with a fork in a crisscross pattern.
- Bake for 10–12 minutes, until edges are lightly golden but centers are still soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze for longer storage, layer between parchment in a freezer-safe container for up to 3 months.