Vegan Almond Butter Oatmeal Cookies (Gluten Free)
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These Almond Butter Oatmeal Cookies are lightly sweetened, filled with healthy ingredients, and are a great breakfast cookie, snack, or low sugar dessert! Add some raisins or chocolate chips for a delicious addition. These cookies are great for little kids and adults alike!
I originally created these Almond Butter Oatmeal Cookies for my son who, at the time, we weren’t giving sugar to yet. I only used applesauce to sweeten them (and he loved them!), but my husband wanted a sweeter cookie.
I was trying to create a healthy cookie that could be eaten any time of the day, for breakfast, snack, or as a dessert, so I only sweetened these a little with coconut sugar. I absolutely love them with raisins, but you could also add chocolate chips if you want them a bit sweeter!
If you’ve been here a while, you know that I LOVE adding peanut butter or almond butter to my cookies. Like these Peanut Butter Date Cookies and Easy Chocolate Chip Tahini Cookies (Grain-Free).
What You’ll Love About This Recipe
- Fast – When those cookie cravings hit, you can satisfy them in just about 20 minutes with these healthy cookies!
- Low Sugar – These cookies are low in sugar with 1/4 cup coconut sugar and the natural sugar from applesauce.
- Customizable – I love turning these cookies into oatmeal raisin cookies by adding some raisins! You can also add chocolate chips. Or, turn it into a baby-led weaning recipe by replacing the coconut sugar with a banana!
Recipe Ingredients
You’ll need the following ingredients to make these Oatmeal and Almond Butter Cookies:
Ingredient Notes
- Oats: Use gluten-free oats if needed. You can use instant oats, old-fashioned oats, or rolled oats.
- Applesauce: Be sure the applesauce is unsweetened.
- Unsweetened Almond Butter: I used creamy almond butter, but crunchy works, too. Be sure to check your ingredient label to be sure there’s no added sugar in your almond butter!
How to Make Almond Butter Oatmeal Cookies: STEP-BY-STEP
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
STEP 1:
In a small bowl, make the chia egg by mixing chia seeds with water, and set aside. Meanwhile, in a large bowl, mix flour, oats, baking powder, baking soda, salt, and cinnamon.
STEP 2:
In a medium bowl, mix almond butter, coconut sugar, applesauce, and vanilla extract. Add chia egg and stir to combine.
STEP 3:
Pour the wet ingredients into the dry ingredients and mix well. Add raisins or chocolate chips (if adding) and mix until just combined.
STEP 4:
Using a cookie scoop, form cookie dough balls and place on a baking sheet lined with parchment paper. Bake oatmeal cookies in the oven at 350 degrees Fahrenheit for 10-12 minutes or until the outer layer of the cookies is mostly firm. Let cool for 5 minutes and enjoy!
Recipe Tips & Tricks
- Add Raisins/Chocolate Chips – These cookies are so delicious with the addition of raisins or chocolate chips!
- Make it baby-friendly – Replace the coconut sugar with a mashed banana to serve these cookies as a baby-led weaning recipe! I referred to Solid Starts when I began introducing solids to my kids.
- Eat the Same Day: These cookies are best the day of, but can also be enjoyed a few days later.
Storage & Reheating
- Fridge: Store leftovers in an airtight container in the fridge for 3 days or the countertop for 1-2 days. These cookies are best the day of!
- Freezer: Allow the cookies to fully cool. Freeze cookies (in a single layer) on a baking sheet lined with parchment paper/wax paper. Remove from the freezer and transfer the cookies to a freezer-safe airtight container or a freezer bag, separating the cookies with parchment paper or wax paper so they don’t stick to one another. Keep for up to 3 months.
- Reheating: Thaw cookies on the counter or warm them in the oven for a few minutes when you’re ready to eat them.
Additions & Substitutions
Additions:
- Raisins: This is my favorite no added sugar addition!
- Chocolate Chips
- Jam: You could turn them into thumbprint cookies by using your thumb to make an imprint in each cookie before you bake them and then add a dollop of jam on top of each cookie. I love this 5-Minute Raspberry Chia Jam!
- Nuts: You can add chopped nuts such as almonds, cashews, or walnuts.
Substitutions:
- Flour: You can replace the gluten-free 1:1 baking flour with regular all-purpose flour.
- Coconut Sugar: If you don’t have coconut sugar, you can use brown sugar instead.
- Chia Egg: You can make a Flax Egg instead by simply swapping out the chia seeds with flaxseed meal. Alternatively, you can replace the chia egg with a regular egg if you don’t need the cookies to be vegan.
What to Serve With Oatmeal Almond Butter Cookies
- My favorite clean coffee, of course! Grab 20% off your order with my code: SUPERMOMEATS20
Frequently Asked Questions
Sure! You can replace the gluten-free flour with regular flour at a 1:1 ratio.
I have not personally tried this recipe with almond flour, so I can’t recommend it. Almond flour is a more finicky type of flour to work with. If you try it this way and it works, let me know!
Absolutely! Simply swap the chia egg out with one egg.
Yes! I would recommend omitting the coconut sugar in this case and instead, use a banana to help sweeten them.
Tools For This Recipe
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I hope you love these Almond Butter Oatmeal Cookies! If you make them, be sure to leave a rating below so I know how you liked them! Enjoy!
Vegan Almond Butter Oatmeal Cookies
Ingredients
- 1 tablespoon chia seeds
- 2.5 tablespoons water
- 3/4 cup gluten-free flour
- 1 cup gluten-free oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1/2 cup almond butter
- 1/4 cup coconut sugar
- 3/4 cup applesauce, unsweetened
- 1 teaspoon vanilla extract
- (Optional) Raisins or chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
- In a small bowl, make the chia egg by mixing chia seeds with water, and set aside until it coagulates.
- Meanwhile, in a large bowl, mix flour, oats, baking powder, baking soda, salt, and cinnamon.
- In a medium bowl, mix almond butter, coconut sugar, applesauce, and vanilla extract. Add chia egg and stir to combine.
- Pour the wet ingredients into the dry ingredients and mix well. Add raisins or chocolate chips (if adding) and mix until just combined.
- Using a cookie scoop, form cookie dough balls and place on the lined baking sheet.
- Bake cookies in the oven for 10-12 minutes or until the outer layer of the cookies is mostly firm. Let cool for 5 minutes and enjoy!