You only need 4 healthy ingredients to make these Almond Butter Oatmeal Cookies! Naturally flourless AND gluten-free, this kid-approved snack is perfect for breakfast or even an after-school snack. As an added bonus, they’re super easy to make ahead, as well.
4-Ingredient Almond Butter Oatmeal Cookie Recipe
What a delicious and EASY almond butter oatmeal cookie recipe!
I never quite believed people when they posted recipes about “3-ingredient peanut butter cookies.”
However, it is totally possible to create a delicious cookie with only a few simple ingredients.
All you need is a good amount of protein, fat, complex and simple carbs… and this easy dessert recipe has just that!
These are the perfect fuel for high-intensity or endurance workouts!
Not only are these oatmeal cookies gluten-free, but they are also flourless and refined sugar-free.
Honey is a wonderful sweetener when you use it in the right proportions. In this recipe, the honey complements the nut butter perfectly.
Using a natural sweetener makes them (almost) healthy enough to eat for breakfast. They’re the perfect treat.
(Looking for more simple treats? Check out these No-Bake Chocolate Oatmeal Cookies and these Healthy Oatmeal Breakfast Cookies.)
Table of Contents
Ingredients
- Almond Butter. Make sure you get smooth and not chunky. You can learn how to make your own creamy almond butter here. Also, peanut butter can be substituted if you are allergic to almonds or don’t have natural almond butter.
- Oats. Quick-cooking gluten-free oats are used in this cookie recipe. Make sure you do not get the old-fashioned oats. They will not cook at the same rate and will end up being too chewy. Instant oats are where it’s at.
- Honey. This natural sweetener pairs wonderfully with the nut butter. You can also use pure maple syrup or agave nectar instead.
- Egg. The egg is what helps to hold these healthy cookies together. If you are vegan, feel free to substitute with a flax egg or chia egg.
How to Make Almond Butter Oatmeal Cookies
Please see the recipe card below for ingredient amounts and more detailed instructions.
Combine Ingredients
First, preheat the oven to 350℉.
Then, add all of the ingredients to a large bowl. Either use a rubber spatula or a handheld mixer to thoroughly combine everything. Be sure there are no clumps left.
While it might seem quicker to use a food processor, I wouldn’t recommend it.
Shape Cookies
Use a cookie scoop or a spoon to create cookie dough balls from the bowl. Place them on a parchment paper-lined baking sheet. Each one should be around 1 ½ to 2 inches. If you end up with large cookies, they’ll cook faster on the outside than the middle.
If you want, you can use a fork to create crisscross marks on the top, then sprinkle with coconut sugar.
Bake in the Oven
Place the pan with the cookies in the preheated oven. Bake for 9 to 11 minutes. You’ll know they’re done when the edges are golden brown.
When you remove them, let them cool slightly on the hot pan, or they’ll fall apart.
Optional Cookie Mix-Ins
Since you only need four ingredients to make these flourless almond butter cookies, they can be ready in under 15 minutes!
But what if you want to change them up a bit?
There are a few fun additions you can throw in to make them even more tasty:
- Chocolate Chips. Dark chocolate chips and mini chocolate chips work great.
- Dried Cranberries. These pair wonderfully with the nut butter.
- Coconut. Large unsweetened coconut flakes or shredded coconut can be used.
- Nuts and Seeds. Add in walnuts, chopped peanuts, or even pumpkin seeds.
FAQs
Peanut butter can be substituted for the almond butter in this cookie recipe. Make sure you get smooth nut butter and not chunky.
You can substitute the honey for pure maple syrup and the egg for a flax egg to make these almond butter oatmeal cookies a great vegan option. The flavor may be a little different, but they will still turn out great!
Other Recipes with Oatmeal
Oatmeal isn’t just for plain ol’ porridge anymore! Try this healthy ingredient in any of these recipes.
If you love oatmeal for breakfast, try Overnight Oats or Maple Brown Sugar Overnight Oats. Or, serve a crowd with Baked Apple Oatmeal or Baked Oatmeal.
You can keep building your oatmeal cookie game with these Oatmeal Breakfast Cookies or No Bake Chocolate Oatmeal Cookies.
More Delicious Cookie Recipes
Can you beat a soft, delicious cookie? Don’t miss out on these tasty baked goods recipes next time the mood strikes.
Super Soft Paleo Chocolate Chip Cookies with Pecans and Peanut Butter Blossom Cookies are free of gluten and can be enjoyed by anyone.
Don’t miss these Gluten-free Sugar Cookies or Cinnamon Roll Cookies.
These Peanut Butter Chocolate Chip Cookies might become one of your new favorite cookie recipes.
Tap stars to rate!
Almond Butter Oatmeal Cookies Recipe
email this recipe!
Ingredients
- 1 cup almond butter smooth*
- 1 ½ cups quick-cooking oats gluten free
- ½ cup honey or maple syrup*
- 1 large egg or 1 flax egg if vegan
- 2-3 tbsp coconut sugar optional
Instructions
- Preheat oven to 350 degrees.
- Combine Ingredients. Place all ingredients in a bowl and mix until well combined.1 cup almond butter, 1 ½ cups quick-cooking oats, ½ cup honey, 1 large egg
- Shape Cookies. Roll dough into 1 ½ – 2 inch balls and then place on a parchment paper-lined baking sheet. Place crisscross fork marks on top of the cookies and sprinkle with sugar (optional)2-3 tbsp coconut sugar
- Bake in preheated oven for 9-11 minutes. Enjoy!
Tap stars to rate!
Video
Notes
- Make sure you use a super creamy almond butter, like the one in the pictures, to get the best results.
- If you are vegan, substitute one flax egg for the regular egg, and use maple syrup instead of honey.
Meal Prep and Storage
- How to prep ahead: You can make the dough and freeze it, or cook the cookies a couple of days early.
- How to store: This cookie will last at room temperature in an airtight container for 3-4 days. Store in the refrigerator for up to 5-7 days.
- How to freeze: It is best to freeze cookie dough rather than baked cookies with this recipe. Flash freeze the dough on a pan, then transfer to a freezer bag. Cookie dough will last when frozen for up to 2-3 months. Let it thaw in the refrigerator and then to room temperature before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is there a way to Pin this recipe?!?!
Hi Lesley! Here is a link to a Pin if you would like to save it for later! https://www.pinterest.com/pin/196328864990174344/
Thank you for the recipe ! I made some and loved the texture.. I have been having disasters with my oatmeal cookies lately because the baking soda they all call for some how always ruins them. So I needed a gluten free recipe with NO baking soda that would still be chewy and hold up well. This did a great job .. only thing is , I don’t typically eat lots of sugar and I found them CRAZYYYY sweet for my taste. Do you think using maybe 1/4 cup or even less of honey would effect the texture of the cookies or do you think they would still be chewy and solid ? I can’t afford to waste another cup of almond butter trying lol
Hi May! The cookies can be a bit sweet to some. You can try coconut oil or milk in place of some of the honey, but it will definitely change up the texture. Let me know if you try it out!
Super,super,super delicious!!! Thank you
Yay, Jurgita!! Thanks so much for letting me know and for leaving a comment/rating. 🙂
I found these dry and pretty tasteless.
Sorry to hear that, Pam. I have found the type of almond butter you use make a HUGE difference. Mine is super soft and pretty oily so it softens up the cookies nicely.
These are AMAZING! I made them with Goji berries (per another users advice), added a few 85% cacao chocolate chips, and use a tiny bit less than 1/2 cup of maple syrup and they came out AWESOME! Very healthy alternative to normal cookies and a great on-the-go snack!
Oh that sounds absolutely amazing!! I love those additions 🙂 Thanks so much for commenting!
They came out awesome!!! Made it with 1 egg. My husband loves it. Can I make this with peanut butter too?
Yay! So happy to hear you enjoyed the recipe, Madeleine! Peanut butter should work just fine. Thanks so much for taking the time to leave a comment!
Ohh can’t wait to try these! I love how simple the ingredients are!
I can’t wait to hear what you think, Samina!! 🙂
Just made these tonight with a slight alteration and even the hubby agrees – they’re bomb!!
I used Justin’s honey almond butter and instead of the full amount of honey/maple syrup I did 1/4 cup plus 1/4 VitaFiber IMO syrup then added in 1.75oz goji berries at the end before forming balls!! Just dreamy! Excited to have my 2yr old try them, too
Thanks for sharing!
Oh that sounds awesome, Lindsey!! I love the addition of the goji berries! Thanks so much for letting me know your alterations and for your sweet comment!
Can these be frozen??
Absolutely!! Just wrap them tightly in wax paper and place in an airtight zip-top bag in the freezer. I would first thaw them in the fridge and then to room temperature when defrosting. The texture may change a bit, but they should still taste great!
These are delicious and since I like almonds more than peanuts, they are my favorite nut cookie!
I’m so glad you like them, Loree 🙂
I love using nut butters in cookies, they are always so delicious & moist. Definitely going to be making these.
They are sooooo moist! Hope you like them 🙂