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Healthy almond butter oatmeal cookies on a plate, delicious and nutritious snack.

Healthy Almond Butter Oatmeal Cookies

These chewy and nutty oatmeal cookies are perfect for busy mornings or as after-school snacks. Made with pantry staples, they are flexible and can be adapted to fit your dietary needs.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet ingredients
  • 1 cup creamy almond butter, room temperature Use crunchy almond butter for more texture if desired.
  • 1/3 cup maple syrup or honey Maple keeps it vegan if using banana.
  • 1 large egg or 1/3 cup mashed ripe banana Use banana for egg-free version.
  • 1 tsp pure vanilla extract
Dry ingredients
  • 1 cup old-fashioned rolled oats Use gluten-free oats if needed.
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 tsp ground cinnamon Optional
  • 1/3 cup dark chocolate chips or chopped nuts Optional add-in

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk the egg (or mashed banana) with the maple syrup and vanilla until blended.
  3. Add the almond butter and stir until smooth and even. The mixture should be glossy and homogenous.
  4. In a separate bowl, stir together the oats, baking soda, salt, and cinnamon.
  5. Fold the dry ingredients into the wet mixture until a sticky dough forms. If using, stir in chocolate chips or nuts.
Baking
  1. Drop the dough by tablespoonfuls or with a small cookie scoop onto the prepared sheet, leaving about 2 inches between cookies.
  2. Use a fork to gently flatten each mound into a crisscross pattern.
  3. Bake for 10–12 minutes, until the edges are lightly golden but the centers still look soft.
  4. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 7 days or freeze for up to 3 months.