Almond Butter Oat Cookies (3 Ingredients)

Indulge in these delicious almond butter oat cookies that are vegan, gluten free, oil-free, and made with 3 ingredients! Vary the almond butter oatmeal cookies with all kinds of mix-ins and flavorings, as you like!

Easy Almond Butter Oatmeal Cookies

It is always a good time for a new cookie recipe. Even better, one that is made with what’s on hand. Case in point, these Almond Butter Oat Cookies. They are made with only three simple ingredients: almond butter, ground oats (or ready-made oat flour), and coconut sugar. That’s it!

Got a few minutes, a mixing bowl, and a spoon? That’s all you need to make this recipe, and the result is pure homemade cookie magic. They are wholesome and nourishing, but still taste like a treat.

Here is the best news: you can keep the cookies perfectly simple (they’re delicious just as they are!) or have fun mixing in all sorts of flavors and extras. Add chocolate chips or raisins for the kids, a dash of cinnamon or espresso powder for a grown-up twist, or maybe chopped nuts, coconut flakes, or dried fruit for something special in between. Every batch feels like a new creation, tailored exactly to your mood or occasion.

The cookies are vegan, gluten-free and oil-free, so you can feel good sharing them with just about anyone. Enjoy them warm from the oven with a cup of tea or pack a few in your gym bag for an energizing snack. I can hardly wait for you to try them (along with any and all of your own customizations). You will fall in love with how easy, healthy, and delicious they are!

Recipe Benefits

• Made with only 3 ingredients
• Great as a treat, but nutritious enough for a power snack
• Vegan (egg-free, dairy-free)
• Gluten-Free
• Oil-free (e.g., no coconut oil, olive oil, butter, or avocado oil)
• Fast & Easy to Make (no mixer required, only 1 bowl)
• No baking powder or baking soda
• Endlessly variable with different mix-ins

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

Making these simple cookies requires only three ingredients (plus a smidge of water to bring the dough together). If you like, customize the cookies in any number of ways with flavorings, add-ins, or toppings. I have add-in suggestions near the end of the post, as well in the recipe card.

To make the cookies, you will need:

• Almond butter (or the nut butter or seed butter you prefer)
• Oat flour (ready-made, or make your own)
• Coconut sugar (see notes for alternatives)

You will need a small amount of water to blend the cookie dough. I use filtered tap water. If the almond butter is not salted, I strongly recommend adding a generous pinch of salt. The salt will not make the cookies salty. Rather, it enhances the sweet and toasty flavor of the oats and almond butter.

Make Your Own Oat Flour

I like to make my own oat flour, from rolled oats, most times. It is less expensive than buying ready-to-use oat flour, plus it is fast and easy to make.

I also like that I can vary the texture of the oat flour when I make it myself. Breads and cakes require very finely ground oat flour, but cookies like these can have a slightly irregular grind without any issues. You will see that the cookies here have a little bit of oat texture. It’s up to you what level of grind you prefer.

Process the rolled oats (old-fashioned oats, quick oats or instant oats) in a blender or food processor until the oats resemble super-fine flour. This will take seconds in a high speed blender. It will take longer in a regular blender (about 30 to 45 seconds), or about 2 minutes in a food processor.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

• Preheat Oven & Prepare Pan: Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper (or use a silicone baking mat.
• Combine the Wet Ingredients: In a medium mixing bowl, medium bowl, large bowl, or large mixing bowl, stir together the almond butter, water, coconut sugar and optional salt until blended and smooth.
• Add the Dry Ingredients: Add the oat flour, as well as any additional flavorings (e.g., spices, vanilla extract) and/ or mix-ins (such as chocolate chips or dried fruit). Stir until completely blended.
• Portion the Cookie Dough: Using a medium cookie scoop or rounded tablespoon, drop 16 rounded portions of cookie dough onto the prepared baking sheet or cookie sheet, spacing about 2 inches (5 cm) apart.
• Flatten the Dough Portions: With damp fingertips, flatten each mound of dough to about 1/4 inch thickness.
• Bake the Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes until light golden brown and the tops are just barely firm to the touch (the centers will still be slightly soft).
• Cool the Cookies: Immediately transfer the cookies from the baking sheet with a spatula or pancake turner. Cool completely on a cooling rack.

Taste & Texture of Cookies

• The texture of the almond butter oat cookies is soft, yet firm, with slightly crisp edges. They have a homey texture reminiscent of a fat snickerdoodle.
• The taste of the almond butter oats cookies has notes of toasty oat and almond, with subtle caramel-y sweetness from the coconut sugar. Adding spices, vanilla, almond extract or finely grated citrus zest will enhance the cookie flavor in all kinds of delicious directions.

Storage

Store the cooled almond butter oat flour cookies in an airtight container at cool room temperature for 5 days or the refrigerator for 1 week. Store cookies in the freezer in an airtight container for up to 6 months.

FAQ

• My almond butter is very firm and hard to stir. What should I do? Use 1/3 cup boiling water to mix up with wet ingredients. Alternatively, soften the almond butter in the microwave in 10 second intervals until stir-able.
• Do I need to use very finely ground oat flour? No. In fact, if you are grinding your own oat flour, you can keep some oat texture, as I have done in the cookies here (I like the added bit of oat texture). It’s up to you!
• How can I make the cookies crisper and also more tender? Replace 2 to 4 tablespoons of the almond butter with oil (e.g., avocado oil, melted coconut oil, olive oil) or melted vegan butter.
• How can I make the cookies sweeter? You can add 1 to 3 tablespoons of additional coconut sugar, to your tastes. Adding other ingredients (e.g., chocolate chips, dried fruit) will also make these vegan almond butter cookies sweeter (see ideas below).

Ingredient Substitutions

• Can I use something other than almond butter? Yes. Use any smooth nut butter or seed butter you prefer, such as peanut butter, cashew butter, sunflower seed butter or tahini.
• What can I use in place of coconut sugar? You can substitute an equal amount of brown sugar, natural cane sugar or white sugar for the coconut sugar. You can also use maple syrup, date syrup or (if you are not following a vegan diet) honey by using 1/4 cup of the liquid sweetener, and reducing the total amount of added water to 1 tablespoon (more water, as needed).
• Can I swap the oat flour for another flour? Possibly, but I have not tried this recipe with other flours, such as almond flour, cassava flour or chickpea flour. You are welcome to experiment, but you may need to make some adjustments. For best results, stick with oat flour.

Ingredient Add-Ins (Suggestions)

This is a wonderful “base” cookie. The almond butter cookie recipe is wonderful plain, but the options for flavorings and mix-ins are vast. I love doing a “kitchen sink” version with a round-up of chopped roasted nuts, seeds, chopped dried fruits, and chocolate.

• Extracts or Zests: Add 1 to 2 teaspoons of vanilla extract, or 1 teaspoon almond extract. You could also add a teaspoon of finely grated lime, lemon or orange zest to the cookies.
• Spices: Add 1/4 to 1.5 teaspoons of your favorite spice, such as cinnamon, nutmeg (stick with 1/4 teaspoon nutmeg, at most), cardamom, allspice, ginger, pumpkin pie spice, or your own combination of spices (no more than 1.5 teaspoons total).
• Cinnamon Sugar: Sprinkle cookies with cinnamon sugar before baking.
• Dried Fruit: Add up to 1/2 cup of chopped dried fruit, such as raisins, dried apricots, dried cherries, dried cranberries, dried blueberries, or dried figs.
• Chocolate: Add up to 1/2 cup of your favorite dark chocolate chips or chopped dark chocolate chunks, or two to three tablespoons of cacao nibs, to the cookie dough before baking. Alternatively, drizzle or dip the cooled with melted dark chocolate (set on wax paper or parchment paper; chill in the fridge to harden the chocolate).
• Nuts or Seeds: Add up to 1/2 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, almonds, pepitas, or sunflower seeds. Alternatively, sprinkle a few nuts or seeds on top before baking (or press in a pecan or walnut half).
• Coconut: Add up to 1/2 cup finely chopped shredded unsweetened coconut or flake unsweetened coconut (toasted or un-toasted).
• Jams & Preserves (for Thumbprints): After (slightly) flattening the cookie dough portions, make an indentation int the center of each with the round end of a teaspoon measure (or your thumb). Bake. After baking, but while still warm, fill each indentation with 1/4 to 1/2 teaspoon of jam, preserves, marmalade, or apple butter.

Happy baking!

More Gluten-Free Cookies Recipes

• 3 Ingredient Pumpkin Oat Cookies (Vegan, Oil-free, GF)
• 2-Ingredient Peanut Butter Banana Cookies (V, GF, oil-free)
• 2 Ingredient Banana Oat Cookies (V, GF, Oil-free)
• Keto Vegan Coconut Flour Cookies (Grain-free, Oil-free)
• Pumpkin Seed Banana Cookies (3 Ingredients)