I’d say oatmeal raisin or oatmeal chocolate chip are your standard oatmeal based cookies. I have made peanut butter oatmeal cookies and thought they were uber delicious as well. When the jar of almond butter sitting in my pantry was calling to me, it occurred to me to sub it in for peanut butter and these almond butter oatmeal cookies were born.
While I did research I noticed most almond butter cookies either use almond flour or skip flour completely for allergy or gluten free purposes. I completely understand that reasoning and definitely considered it. However, I wanted to make a standard oatmeal cookie, just with almond flavor. I did not try using almond flour so I cannot tell you if it would work.
These cookies are a little bit crisp on the edges but have perfectly chewy soft centers. They feel hefty from the oats and are full of almond flavor.
I loved that these cookies are not overly sweet, and also require no chilling time so they can be made pretty quickly. Like most cookie doughs, they can also be frozen to bake as needed or at a later date. Just scoop all your cookie dough and pop the tray in the freezer for an hour or two, then remove and put all the cookies in a ziplock or silicone storage bag.
Almond Butter Oatmeal Cookies Key Ingredients
- Almond Butter – I used store-bought almond butter that had the same or similar consistency to a regular (not natural) peanut butter like Jif. I don’t know if a homemade almond butter would work as often those are a bit runnier. If using a more loose almond butter you may need to up the amount of flour slightly.
- Quick Oats – While recipe testing I experimented with both quick oats and old-fashioned oats. Ultimately, quick oats had a better chew and spread to the cookie. If you really love old-fashioned I’d maybe sub in about 1/4 of the quick oats for them.
- Dark Brown Sugar – Brown sugar helps these cookies remain soft and chewy. It also adds a nice molasses flavor that compliments the almond nicely.
- ½ cup Unsalted butter softened
- 135 g Dark brown sugar ⅔ cup
- 65 g Granulated sugar ⅓ cup
- 128 g Almond butter ½ cup
- ½ tsp Vanilla
- 1 large Egg room temperature
- 90 g AP Flour ¾ cup
- 120 g Quick Oats 1½ cup
- ½ tsp Sea Salt
- 1 tsp Baking soda
- ½ tsp Cinnamon
- Preheat your oven to 350°F, line a cookie sheet with parchment paper.
- In a medium bowl, mix together flour, salt, oats, baking soda, and cinnamon. Set aside.
- In a medium-large bowl, or the bowl of your stand mixer with paddle attached, add softened butter, sugar and brown sugar. Mix on low-medium until butter and sugars are fluffy and slightly lightened in color.
- Add in almond butter and vanilla and mix for 1-2 minutes.
- Add in egg and mix in completely, about 1 minute.
- Add in dry ingredients and mix on low until just combined.
- Scoop cookies onto parchment leaving 2-3 inches between each scoop of dough.
- Bake cookies on center rack for 12-14 minutes. Edges should be set with center no longer raw but still soft. Allow to cool on the baking sheet for 3-5 minutes before transferring to a cooling rack.
- Store in an airtight container for up to 7 days. Enjoy!