These incredible Almond Butter Cookies with rolled oats, shredded coconut, flax seeds, creamy almond butter, and rich dark chocolate chunks are the ultimate cookie combination. They’re an anytime gluten-free snack that is both delicious and nutritious!
I love making almond butter cookies! Whether just for me and my family or for friends and relatives, cookies are what I consider my love language, and I’d have it no other way! Since cookies are so much fun to eat (especially with a tall glass of cold milk), I am always looking for creative ways to make them healthier – without compromising on taste.
Health-consciousness aside, this is one of my all-time favorite cookie recipes. With almond butter, dark chocolate, cinnamon, oats, coconut, and flax seeds in the batter, they are always a huge hit in my house. My husband and I affectionately call them “soft pillows of delicious oatmeal chocolate goodness” while we watch them quickly disappear from the baking rack. If your willpower is strong enough, store any extras in airtight containers for those times when a chocolate oatmeal cookie craving strikes.
If you want to make the cookies uber guilt-free, try substituting the sugar with nutrient-dense date sugar.
Can I use any type of nut butter in these cookies?
Absolutely! These cookies are great with peanut butter, cashew butter, or even sunflower butter if you have an allergy to nuts.
How to Make Almond Butter Cookies
- Preheat your oven to 350 degrees F (175 degrees C) and line a large baking sheet with parchment paper.
- Whisk together the oats, baking soda, salt, cinnamon, shredded coconut, and toasted flax seeds until well combined. Set aside.
- In the bowl of a stand mixer, beat the almond butter, sugar, eggs, and vanilla on low speed until smooth and creamy, for about 2 minutes.
- With the mixer still on low, gradually add the dry oat mixture to the almond mixture, mixing just until everything is combined. Remove the bowl from the stand mixer.
- Using a large spoon or spatula, stir in the dark chocolate chunks until they are evenly distributed throughout the dough.
- Scoop approximately 2 tablespoons of dough and form it into a ball. Place each ball on a prepared baking sheet, leaving enough space between each one for them to expand during baking.
- Bake each batch of cookies for approximately 10-12 minutes, or until they are golden brown around the edges.
- Once baked, remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheet. Then, transfer the cookies to a wire rack to cool completely.
More Cookie Recipes
- Lemon Raspberry Cookies
- Chocolate Chunk Cookies
- Chocolate Cake Mix Cookies
- Autumn Granola Breakfast Cookies
- Lemon Blueberry Thumbprint Cookies
If you try making this Almond Butter Cookies Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Almond Butter Cookies
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
- In a medium bowl gently whisk together the oats, baking soda, salt, cinnamon, shredded coconut and toasted flax seeds until combined. Set aside.
- In the bowl of a stand mixer, beat the almond butter, sugar, eggs and vanilla on low speed until smooth and creamy; approximately 2 minutes.
- With the mixer still on low, slowly add the dry oat mixture to almond mixture, mixing just until combined. Remove bowl from the stand and, with a large spoon or spatula, stir in the dark chocolate chunks.
- Scoop (approximate) 2 tablespoon rounds of dough onto your prepared baking sheet, leaving enough room between each ball for them to expand. Bake each batch for approximately 10-12 minutes.
- Remove cookies from the oven and allow them to cool for 5 minutes before transferring to a wire rack to cool.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)