Oat Almond Butter Cookies

I made these oat almond butter cookies for a family member with newly discovered food sensitivities.The baking challenge was that several of the standard baking ingredients must be eliminated. Naturally my goal was to make something really good that is not noticeably vegan nor lacking in other ingredients.

These oat almond butter cookies are chewy, moist, and full of flavor. They contain almond butter, almond flour, and they are low in sugar. The oats and the plant-based protein make them filling and satisfying. I have enjoyed them even as a midday snack.

This recipe is easy to make and it requires very little time!

How to Make Oat Almond Butter Cookies

1. First, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone mat.

2. In a medium sized bowl, pour in the applesauce, coconut sugar, almond butter, and vanilla extract. Cream the ingredients together until nice and smooth.

3. Then add in the almond flour, salt, and cinnamon and stir well.

4. Next, add in the oats and raisins, stirring well. Use a cookie scoop or a spoon and drop rounds of cookie dough on the cookie sheet. Gently press down on each cookie, flattening the tops.

5. Finally, bake the cookies on the middle oven rack for 10 minutes. Allow cookies to cool for about 4 minutes before using a spatula to transfer them to a cooling rack.

Storage Tips and Notes

• The coconut sugar can be substituted with brown sugar in this recipe
• Other add-in options besides raisins are; dried cranberries, currants, or chopped dates
• Store the cookies in a sealed container at room temperature for 2 days or in the refrigerator for 4-5 days, for best results
• These cookies also store well in the freezer in a sealed bag

Oat Almond Butter Cookies

bakingglutenfreememories

These oat almond butter cookies are chewy, moist, full of flavor, and vegan! The protein and oats make them filling and satisfying.

5 from 1 vote

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Prep Time 12 minutes mins

Cook Time 10 minutes mins

Total Time 22 minutes mins

Course Dessert

Servings 24

Ingredients

  

• ½ cup almond flour (63g)
• ½ cup almond butter, unsalted (126ml)
• 3 tablespoons unsweetened applesauce
• 1 cup gluten-free rolled oats (130g)
• ⅓ cup coconut sugar (56g)
• ¼ cup raisins (32g)
• ⅛ teaspoon fine sea salt
• ½ teaspoon ground cinnamon
• ½ teaspoon vanilla extract

Instructions

 

• First, preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
• In a medium sized bowl, pour in the applesauce, coconut sugar, almond butter, and vanilla extract. Cream the ingredients together with a large spoon.
• Next, add in the almond flour, salt, and cinnamon and stir well.
• Then add in the oats and raisins, stirring until the batter is mixed well. Use a cookie scoop or a spoon and drop rounds of dough on the prepared baking sheet. Use your hand to gently press down to flatten the top of each cookie.
• Bake on the middle oven rack for 10 minutes. Remove the cookies and allow them to cool for about 4 minutes before transferring them to a cooling rack.