I finally made Cinnamon Almond Butter Cookies that are shockingly soft, insanely fluffy and thick, and you will not believe which simple swap makes them hold up.

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I’m obsessed with these Healthy Almond Butter Oatmeal Cookies because they’re thick, fluffy, and actually taste like a treat not a diet compromise. I love that the nutty depth from 1 cup creamy almond butter, stirred well anchors every bite while a bit of 1/2 cup almond flour makes them dense but pillowy.

They hit that sweet spot between chewy and cakey. And they remind me why I keep asking, what to make with almond butter when I need something real.

If you like Baked Oatmeal Cookies Healthy enough to skip forks, you’ll get this. Pure cookie joy, serious bliss.

Ingredients

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Almond butter: creamy, nutty fat and protein — it keeps cookies tender and rich.
Rolled oats: chewy texture, lots of fiber, certified gluten free so it’s safe.
Almond flour: adds lightness and more almond flavor, basically softer crumbs.
Coconut or brown sugar: caramel notes and depth, it’s less processed tasting.
Honey or maple: sticky natural sweetness and subtle flavor, plus gentle moisture.
Egg or flax egg: binds ingredients together and gives a bit of structure.
Melted coconut or neutral oil: keeps cookies moist, sometimes a tiny coconut hint.
Vanilla extract: warm aroma that makes them smell homemade and cozy.
Baking soda: helps them rise slightly and brown around the edges.
Fine salt: balances sweetness and makes flavors pop, don’t skip it.
Chocolate chips: optional melty pockets of indulgence you’ll totally want.
Chopped almonds or seeds: optional crunch and extra nuttiness, great texture contrast.

Ingredient Quantities

1 cup creamy almond butter, stirred well

1 1/2 cups rolled oats, certified gluten free

1/2 cup almond flour

1/2 cup coconut sugar or packed brown sugar

1/3 cup honey or maple syrup

1 large egg or 1 flax egg (1 tbsp ground flax + 3 tbsp water)

2 tbsp melted coconut oil or neutral oil

1 tsp vanilla extract

1 tsp baking soda

1/4 tsp fine salt

1/2 cup dairy free chocolate chips or chopped dark chocolate, optional

1/4 cup chopped almonds or seeds, optional for crunch

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat so cookies don’t stick.

2. In a large bowl stir together 1 cup creamy almond butter, 1/3 cup honey or maple syrup, 2 tbsp melted coconut oil or neutral oil, and 1 tsp vanilla extract until smooth and a bit glossy.

3. Beat in 1 large egg or the flax egg (1 tbsp ground flax mixed with 3 tbsp water, let sit 5 minutes) so the mixture is cohesive.

4. In another bowl mix 1 1/2 cups rolled oats, 1/2 cup almond flour, 1/2 cup coconut sugar or packed brown sugar, 1 tsp baking soda, and 1/4 tsp fine salt.

5. Add the dry ingredients to the wet and stir until just combined; let the dough sit 2 to 5 minutes so the oats soften and thicken the dough.

6. Fold in 1/2 cup dairy free chocolate chips or chopped dark chocolate and 1/4 cup chopped almonds or seeds if using, don’t overmix.

7. Scoop about 2 tbsp dough per cookie onto the prepared sheet, space them 2 inches apart, and gently press each cookie down to flatten slightly for an even bake.

8. Bake 9 to 12 minutes until edges are set and tops look matte; they will still be soft but will firm up as they cool.

9. Cool on the pan 5 to 7 minutes then transfer to a wire rack to finish cooling; store in an airtight container up to 4 days or freeze for longer.

Equipment Needed

1. Oven and baking sheet lined with parchment paper or a silicone mat
2. 2 mixing bowls (one large for wet, one medium for dry)
3. Measuring cups and spoons
4. Rubber spatula or wooden spoon for stirring
5. Whisk or fork (for the egg or whisking the flax egg)
6. Cookie scoop or 2 tbsp measuring spoon to portion dough
7. Small bowl to mix the flax egg if using it
8. Wire cooling rack and oven mitts for safe handling

FAQ

Q: Can I make these nut free?

Yes, swap almond butter for a safe seed butter like sunflower seed butter and replace almond flour with oat flour or a safe GF flour blend. Texture will vary.

Q: How do I make them firmer or softer?

Firmer cookies: flatten them more and bake a minute or two longer. Softer cookies: leave slightly underbaked and chill in the fridge for a tender texture.

Q: Can I skip the sugar and use only honey or maple?

Yes, you can replace the 1/2 cup sugar with an equivalent amount of honey or maple, but dough will be wetter so add a bit more oats or 1 to 2 tbsp almond flour to get the right consistency.

Q: Do I have to use almond flour?

No, you can use oat flour or a gluten free all purpose flour. Almond flour adds richness and chew, so the cookies will be slightly different if you swap it.

Q: Can I make the dough ahead of time?

Yes, you can refrigerate the dough up to 48 hours. Let it sit at room temp a few minutes before scooping because chilled dough is firmer and harder to shape.

Q: Why are my cookies crumbly?

Probably too dry. Add 1 tsp at a time of milk or a little more oil or honey until the dough holds together. Also dont overbake.

Healthy Almond Butter Oatmeal Cookies (gluten Recipe Substitutions and Variations

Almond butter → peanut butter or sunflower seed butter, same measure. Peanut gives a stronger flavor, sunflower is nut free but might be a little thinner so add 1 tsp more almond flour or oats if batter seems too loose.
Rolled oats (certified gluten free) → quick oats or 1 cup oat flour plus 1/4 cup whole oats for texture. Quick oats make chewier cookies and oat flour will give a softer, more cake like cookie.
Almond flour → oat flour or finely ground coconut flour, but if using coconut flour add only 2 to 3 tbsp and maybe an extra egg or flax egg since coconut flour soaks up more moisture.
1 large egg or flax egg → 1/4 cup mashed banana or 1/4 cup unsweetened applesauce for each egg. These will add moisture and a bit of sweetness, expect slightly denser cookies.

Pro Tips

– If your almond butter is oily on top stir it really well, or warm it a few seconds in the microwave so it blends smoothly. If the dough seems too wet add a tablespoon more oat flour or let it rest longer so the oats soak up the moisture.

– For chewier cookies chill the dough 15 to 30 minutes before scooping, it helps them hold shape and not spread too much. If you want them flatter, press them down a little more before baking, but dont press so much they become paper thin.

– Keep an eye on the oven the last 2 minutes, they look underdone when the tops are still glossy but they firm up while cooling. Pull them when edges are set and tops matte, otherwise they get dry if overbaked.

– Swap-ins and add-ins: use maple instead of honey for vegan cookies, a flax egg works fine but makes them a touch denser, and to boost crunch toss seeds or chopped almonds in last so they stay crunchy not soggy.

Healthy Almond Butter Oatmeal Cookies (gluten Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I finally made Cinnamon Almond Butter Cookies that are shockingly soft, insanely fluffy and thick, and you will not believe which simple swap makes them hold up.

Servings

servings

Calories

328

kcal

Equipment: 1. Oven and baking sheet lined with parchment paper or a silicone mat
2. 2 mixing bowls (one large for wet, one medium for dry)
3. Measuring cups and spoons
4. Rubber spatula or wooden spoon for stirring
5. Whisk or fork (for the egg or whisking the flax egg)
6. Cookie scoop or 2 tbsp measuring spoon to portion dough
7. Small bowl to mix the flax egg if using it
8. Wire cooling rack and oven mitts for safe handling

Ingredients

1 cup creamy almond butter, stirred well
1 1/2 cups rolled oats, certified gluten free
1/2 cup almond flour
1/2 cup coconut sugar or packed brown sugar
1/3 cup honey or maple syrup
1 large egg or 1 flax egg (1 tbsp ground flax + 3 tbsp water)
2 tbsp melted coconut oil or neutral oil
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp fine salt
1/2 cup dairy free chocolate chips or chopped dark chocolate, optional
1/4 cup chopped almonds or seeds, optional for crunch

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat so cookies don't stick.
In a large bowl stir together 1 cup creamy almond butter, 1/3 cup honey or maple syrup, 2 tbsp melted coconut oil or neutral oil, and 1 tsp vanilla extract until smooth and a bit glossy.
Beat in 1 large egg or the flax egg (1 tbsp ground flax mixed with 3 tbsp water, let sit 5 minutes) so the mixture is cohesive.
In another bowl mix 1 1/2 cups rolled oats, 1/2 cup almond flour, 1/2 cup coconut sugar or packed brown sugar, 1 tsp baking soda, and 1/4 tsp fine salt.
Add the dry ingredients to the wet and stir until just combined; let the dough sit 2 to 5 minutes so the oats soften and thicken the dough.
Fold in 1/2 cup dairy free chocolate chips or chopped dark chocolate and 1/4 cup chopped almonds or seeds if using, don't overmix.
Scoop about 2 tbsp dough per cookie onto the prepared sheet, space them 2 inches apart, and gently press each cookie down to flatten slightly for an even bake.
Bake 9 to 12 minutes until edges are set and tops look matte; they will still be soft but will firm up as they cool.
Cool on the pan 5 to 7 minutes then transfer to a wire rack to finish cooling; store in an airtight container up to 4 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.