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.
Love your recipe ♥️ ☺️ i always bake this every week and it’s already my routine 😁
Yay!! So happy to hear you enjoy it so much! Thanks so much for your comment and rating 🙂
I made these into bars instead of cookies, had to cook them a little longer but oh my god are they delicious!! 🤤
What a great idea, Samantha!! Will definitely need to try that out! Thanks for your comment and rating!
I’m making these now. I used unsalted raw almond butter. It needs a little added salt. Also trying rolling them in cocoa powder before baking.
That sounds like a great idea, Mary! Thank you for your comment and rating 🙂
I really liked them cookies,very healthy, I will make them again
So happy you enjoyed them, Nicky. Thanks for your comment!
These are delicious!!!!!
Hi Krista! So happy you enjoyed them. Thanks for your comment and rating!
I made these and they were delicious!! Chewy and not too sweet, great recipe!
Yay, Lynn!! So so happy you enjoyed them. Thanks so much for the rating and comment 🙂
How long can one batch last?
Hi Samia! One batch will last at room temperature in an airtight container for 3-4 days or in the refrigerator for 5-6. Thanks for the question!
These are my new favorite cookies! Thank you for sharing such a simple and delicious recipe. Now I have a healthier option for when I get a cookie craving. My husband loves them too. 😉
Yay Natalie!! So so happy you and your hubby enjoyed it. Thanks so much for your comment and rating 🙂
Just made these. They are sooo yummy! Love them. Unfortunately the ingredients are quite expensive here in Germany, because we don’t have almond trees and our maple trees just don’t like to give any juice 😉 …but oats and flax at least 🙂 So will make them again. Thanks for sharing.
Hi Uma! Yes, I know when we were in Europe a few years ago it was outrageously expensive to even get peanut butter. You can always substitute whatever nut butter you have and use honey or agave nectar in place of the maple syrup! Thanks so much for your comment and rating 🙂
These were great. Only had peanut butter and they still were very tasty. I baked mine for nine minutes for my oven and they came out perfect. Could be the reason one of the comments said they were dry was over cooking. Thanks for a quick and yummy recipe!
You’re so welcome! That’s great to know that PB works wonderfully, too. Thanks for the comment and feedback!