These chewy almond butter oatmeal cookies are made with just a dozen ingredients in about 30 minutes. They're loaded with chocolate, rolled oats, and creamy almond butter. And they're incredibly easy to make!
Quick + Easy Almond Butter Cookies
When I was looking at almond butter oatmeal cookies recipes online, I found a lot that were gluten free, vegan, and refined sugar free. Which is awesome!
But when I bake cookies at home, I don't want to compromise on the flavor. So these cookies are still made with brown sugar, flour, and good old butter. They're not "healthy" by any stretch, but boy are they delicious!
These almond butter oatmeal cookies were inspired by my homemade almond butter. But if you have pb instead, I highly recommend my peanut butter thumbprint cookies with melted chocolate pools! Yummmm.
Growing up in Germany, I fell in love with baked goods made with almonds. Many of my favorite cookies to this day are made with almond flour, like my almond flour chocolate cookies. And the nutty, slightly sweet flavor of almonds is still captured in these cookies, in the form of creamy almond butter.
The almond butter adds a nutty flavor, while chocolate adds sweetness. And rolled oats make each cookie chewy and delicious. Each cookie is perfectly crisp around the edges and super soft and chewy in the center. Okay, okay, enough drooling, let's get to the recipe!
Ingredients and Notes
- All purpose flour
- Baking powder and baking soda
- Salt - I recommend using fine sea salt or table salt for the best flavor.
- Ground cinnamon
- Unsalted butter - Allow your butter to sit out at room temperature to soften.
- Brown sugar - You can substitute granulated sugar, but I prefer the added moisture and caramel flavor of brown sugar.
- Almond butter - You can substitute peanut butter or your favorite nut butter or seed butter. I usually use natural almond butter, since it has a creamier texture.
- Eggs
- Vanilla extract
- Chocolate - You can either use chocolate chips or chopped chocolate. If you want melted pools of chocolate in your baked cookies, chop a baking chocolate bar.
- Rolled oats - I prefer the texture of rolled oats (also called old fashioned oats) in these cookies rather than quick cooking oats.
Let's Bake Chocolate Chip Almond Butter Cookies!
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. In a mixing bowl, whisk the flour, baking soda, baking powder, salt & cinnamon.
2. In a separate large mixing bowl, beat the softened butter and brown sugar together.
3. Mix in the almond butter, eggs and vanilla extract.
5. Fold in the chocolate chips and rolled oats.
7. Bake for 12 to 15 minutes at 350°F on a baking sheet lined with parchment paper.
4. Mix the dry ingredients into the wet ingredients.
6. Roll the cookie dough into 12 dough balls.
8. Transfer to a cooling rack to cool for a few minutes before enjoying!
Carissa's Kitchen Tip
To prevent overbaking your cookies, take them out of the oven as soon as they turn golden brown around the edges.
Then transfer them to a cooling rack, since a hot baking sheet can continue cooking them even after they're removed from the oven.
Recipe Tips
- Sea Salt: Sprinkle flaky sea salt on top of your cookies as soon as they come out of the oven for a delicious sweet-and-salty flavor combo.
- Almond Butter: If your almond butter is stiff, place it in a microwave safe bowl and microwave it for 10 to 15 seconds. Give it a stir and it should warm and soften to a more liquid texture.
- No Chilling: I tested this cookie recipe multiple times and I found that chilling the dough prior to baking it doesn't really affect the cookies.
- Two Batches: If you have a small baking sheet, you can bake your cookies in two batches.
Flavor and Filling Variations
- Seed Butter: To make your cookies nut-free, substitute the almond butter with a seed butter like sunflower butter.
- Dried Fruit: Instead of chocolate chips, feel free to add dried fruit like raisins, cranberries, or chopped dates.
- Chopped Nuts: You can add one cup of chopped nuts to these cookies like almonds, walnuts, or pecans. It'll had more nutty flavor and crunchy texture.
Storing Your Almond Cookies
- Room Temperature: Store cooled oatmeal chocolate chip almond butter cookies in an airtight container at room temperature for up to 5 days.
- Freezer: Store cookie dough balls or cooled baked cookies in an airtight container or freezer safe bag in the freezer for up to 3 months.
Almond Butter Oatmeal Cookies
Equipment
- measuring cups and spoons
- mixing bowls
- whisk
- Large Spoon or Spatula
Ingredients
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt (use fine sea salt or table salt)
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened to room temperature (1 stick)
- 1 cup brown sugar
- ½ cup almond butter (or substitute peanut butter)
- 2 large eggs
- 1 Tablespoon vanilla extract
- 1 cup chocolate chips or chopped chocolate
- 1½ cups rolled oats
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt and ground cinnamon. Set aside.
- In a separate large mixing bowl, beat the softened butter and brown sugar together with a hand mixer or a wooden spoon.
- Add the almond butter, eggs and vanilla extract to the butter and beat until it's well combined.
- Add the dry ingredients to the wet ingredients and mix just until there is no visible dry flour.
- Fold in the chocolate chips and rolled oats.
- Roll the cookie dough into 12 dough balls. Place them on the baking sheet spread out at least 2 inches apart.
- Bake for 12 to 15 minutes, until golden around the edges. Transfer to a cooling rack and allow them to cool for a few minutes before enjoying!
Notes
- Stiff Almond Butter: If your almond butter is stiff, place it in a microwave safe bowl and microwave it for 10 to 15 seconds. Give it a stir and it should warm and soften to a more liquid texture.
- Seed Butter: To make your cookies nut-free, substitute the almond butter with a seed butter like sunflower butter.
- Chopped Nuts: You can add one cup of chopped nuts to these cookies like almonds, walnuts, or pecans. It'll had more nutty flavor and crunchy texture.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
Lily
Oatmeal cookies are my favorite and I love almond butter...these did not disappoint!
Mila
Delicious <3
Carissa Erzen
Thank you so much, Mila!!
Holly T.
These cookies are decadent! I made them for a work party and everyone loved them!
Carissa Erzen
I'm so glad to hear that! Bringing cookies to a work party can be dangerous... they often are all eaten before I even get my second cookie! :p
Shanon
Currently drooling..!