bakingglutenfreememories 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, yet at the same time to be a healthier choice.
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. They are reminiscent of a breakfast bar and I have enjoyed them even as a midday snack. Coconut sugar is the sweetener and unsweetened applesauce is used in place of eggs as well as butter.
This recipe requires just 1 bowl, 9 ingredients, and about 12 minutes to make. It is a great option for when you need a quick bake!
Ingredients You Will Need
- unsweetened applesauce
- unsalted almond butter
- coconut sugar
- gluten-free rolled oats (I use Bob’s Red Mill Old Fashioned Organic Oats)
- almond flour
- fine sea salt
- ground cinnamon
- vanilla extract
- raisins
These oat almond butter cookies are: vegan, refined sugar free, lightly sweetened, hearty, and tasty! Plus, they are so easy and quick to make! These cookies also store well in the freezer if you want to make them ahead of time.
Some other add-in options are: chopped walnuts or pecans, slivered almonds, dried cranberries, chopped dates, currants, or dried cherries.
For another oat cookie recipe, check out my Oatmeal Cookies. A recipe similar to these cookies that is also vegan, are my Peanut Butter Energy Bites.
How to Make Oat Almond Butter Cookies
To begin, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone mat. Set it off to the side.
Now, in a medium sized bowl, pour in the applesauce, coconut sugar, almond butter, and vanilla extract. Brown sugar can most definitely be used in place of coconut sugar. Cream the ingredients together until they are nice and smooth.Then add in the almond flour, salt, and cinnamon and stir the ingredients well.
Next, add in the oats and raisins and stir them together. Use a cookie scoop or a spoon and drop rounds of cookie dough on the cookie sheet. Gently press down on the top of each cookie, slightly flattening them since the cookies will not spread out while baking. The dough will be a bit sticky in texture while handling.
Finally, bake the cookies on the middle oven rack for 10 minutes. Allow the cookies to cool for about 4 minutes before using a spatula to transfer them to a cooling rack.
Enjoy them for breakfast, dessert, or for a snack!
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
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.
Thank you Melanie! I knew I could count on you to come thru☺️ We both really enjoyed these and like you they made for a perfect satisfying snack. We made them with the dried cranberries, yum!
Thank you Sheri! I’m so glad you guys enjoyed them! And dried cranberries are a delicious add-on.