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.
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Almond Butter Oatmeal Cookies Recipe
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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!
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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.
Your recipes look amazing! Thank you for sharing. I was wondering if I could substitute PB Fit powder made into peanut butter in place of the almond butter
Hi Konnie! I’ve never tried it, but it sounds like it would work. Let me know how it goes.
i can’t wait to try these, i’ve been looking at all your recipes and i ‘m looking foward to make alot of them. thank you
Thank you, Phyllis! Let me know what you think!
Can Sugar be used in place of the honey?
Using sugar instead of honey will affect the texture because you are adding in more dry ingredients and removing a liquid. I’m not sure you’ll get the best outcome.
Made these tonight with honey. They r fabulous! Thank u for a healthy cookie.
Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment and rating!
Hi!
I really want to make these but I only have old-fashioned rolled oats, can I put them in the blender and then use them? Or use regular wheat flour? Would I ruin the texture?
Thanks in advance,
Ita
Yes! That’s actually a great idea. A food processor may work even better as you want to make sure you just BARELY make them smaller – you don’t want them to end up in a flour. Excited to hear what you think, Ita! 🙂
Ok, that’s great! Can’t wait to try this recipe out 🙂
Thanks for your reply!
I added some vanilla and brewer’s yeast (trying to make them more of a lactation cookie) and sprinkled some flaky salt on top. Very good!! The baby is in a growth spurt and nursing constantly so I’m craving ALL THE CARBS. These hit the spot!
What a great idea, Danae! I bet they tasted delicious. Thanks so much for your comment and rating 🙂
So yummy! Made this tonight because I was craving something sweet, but didn’t want to make something super unhealthy! I added 1/2 shredded, unsweetened coconut and 1 tsp. apple pie spice. Delicious!
Yum!! I bet those additions were incredible. Thanks so much for your comment and rating, Nicole!
I’m in the UK any chance of a conversion from cups to grams please I’ve looked online but they are all different 🙄 thank you
Really good recipe!
Topped mine with coconut chips and cinnamon.
Turned out great!
Oh that sounds delicious! So happy you enjoyed the recipe – thanks for the comment and rating 🙂
Very yummy! I added chocolate chips too!
Yum! That sounds delicious, Carla! So happy you enjoyed the recipe – thanks for the comment.:)