Vegan Almond Butter Oatmeal Chocolate Chip Cookies (Gluten-Free)
Hi friends! Hope everyone is staying warm and safe. Quickly sharing a new cookie recipe for your healthier baking needs as we head into the weekend.
So, I used to have a recipe on my old website for almond butter oatmeal cookies, and they were delicious. But the thing is - they used a 1 full cup of almond butter. Which is, by my standards at the moment, way too much almond butter. The stuff is not cheap! For this new recipe for vegan almond butter oatmeal chocolate chip cookies, I’ve managed to reduce the amount of almond butter to a more ~affordable~ amount while still having the cookies maintain a wonderful chewiness and subtle nutty flavour.
These almond butter oatmeal cookies are super simple to make - they take about 10 minutes to whip together using a mixture of pantry ingredients that you likely have around. For the oat flour, you can absolutely just make your own (which I always do) by blending rolled oats in a blender until you have a fine flour. Done! And of course, the almond butter really makes these cookies in my opinion, but they would also work well with peanut or cashew butter if that’s what you have around :)
You’re going to adore these almond butter oatmeal chocolate chip cookies. They are:
Vegan-friendly, made with flax egg (which I find actually gives the best texture) and coconut oil
Super chewy from the almond butter
Gluten-free and using no hard-to-find specialty flours (just oats and oat flour)
Perfectly sweetened with coconut sugar
Loaded with dark chocolate chips
Hope you love these cookies! So perfect for a weekend treat. Tag me on Instagram if you make them! xo
Vegan Almond Butter Oatmeal Chocolate Chip Cookies (Gluten-Free)
Ingredients
3 tbsp vegan butter, softened (but not melted - you can sub regular butter or coconut oil too)
⅓ cup creamy almond butter (can sub another nut butter)
⅔ cup coconut sugar (can sub brown sugar)
1 flax egg (1 tbsp ground flax mixed with 3 tbsp water or non-dairy milk; let set for 10 minutes)
1 tsp vanilla extract
¼ cup + 1 tbsp oat flour (lightly packed)
1 cup rolled oats
½ tsp baking soda
¼ tsp sea salt
⅔ cup (or more!) dark chocolate chips
Chopped toasted almonds + flaky sea salt for topping, if desired
Method
Preheat your oven to 350 degrees and line a large baking sheet.
In a bowl, mix together your coconut oil and almond butter until smooth. Add in the coconut sugar and use a spatula to incorporate the sugar into the almond butter mixture until you have a thick, almost paste-like mixture with no clumps left. Add your prepared flax egg and vanilla and mix to combine until creamy.
Add your oats, oat flour, baking soda and sea salt to the wet mixture and stir to combine. The dough should be quite thick. Add 1 tbsp extra flour if needed to achieve a solid dough (depends on how liquidy your nut butter is). Fold in your chocolate chips. Optional: let the dough rest in the fridge or freezer for 15-30 minutes to help them hold their shape.
Drop dough using a cookie scoop (or 1.5 tbsp of dough per cookie) onto your baking sheet. Bake for 10-12 minutes or until cookies are set and just starting to brown around the edges.
Let cookies cool for at least 15 minutes, then enjoy! Store leftovers in a sealed container on the counter.
Makes 14 cookies
