Almond Butter Oat Cookies (3 Ingredients)
ndulge 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!
Servings: 20 cookies
Equipment
Ingredients
- 1 cup almond butter (or ANY nut butter or seed butter; see notes)
- 1/3 cup water
- 1/4 cup coconut sugar (see notes for alternatives)
- 3/4 cup oat flour (certified GF, as needed)
- Optional: pinch of salt
- Optional: Ingredient Add-Ins (see notes for ideas)
Instructions
- Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
- In a medium mixing bowl, stir together the almond butter, water, and coconut sugar until blend. Stir in the oat flour and optional salt until blended into a smooth dough.
- Using a small cookie scoop or rounded tablespoon measure, drop rounds of cookie dough on to the prepare baking sheet, spacing about 2 inches apart. With damp fingertips, flatten each mound of dough to about 1/4 inch thickness.
- Bake in the preheated oven for 10 to 12 minutes until tops are firm to the touch and the edges are browned.
- Cool the cookies on the baking sheet for 2 minutes. Remove the cookies from the baking sheet with a spatula and cool completely on a cooling rack.
Notes
Storage: Store the cooled cookies in an airtight container at cool room temperature for 5 days, the refrigerator for 1 week, or the freezer for up to 6 months.
Ingredient Add-In Suggestions:
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- Thumbprints (Jams & Butters): After 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 jelly.
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- 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).
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- Cinnamon Sugar: Sprinkle with cookies with cinnamon sugar before baking.
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- 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.
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- 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, tot he 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).
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- 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.
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- 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.
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- Coconut: Add up to 1/2 cup finely chopped unsweetened shredded coconut or flake unsweetened coconut (toasted or un-toasted).
Nutrition
Serving: 1cookie | Calories: 101kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 6mg | Potassium: 110mg | Fiber: 2g | Sugar: 2g | Vitamin A: 0.1IU | Calcium: 46mg | Iron: 1mg