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Home » Desserts » Almond Butter Cookies

Almond Butter Cookies

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
April 28, 2022
5 from 4 votes


Last Updated July 3, 2023 | 1 Comment

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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!

Chocolate Chunk Almond Butter Cookies on cookie sheet

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.

Overhead image of almond butter cookies on a platter

How to Make Almond Butter Cookies

  1. Preheat your oven to 350 degrees F (175 degrees C) and line a large baking sheet with parchment paper.
  2. Whisk together the oats, baking soda, salt, cinnamon, shredded coconut, and toasted flax seeds until well combined. Set aside.
  3. 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.
  4. 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.
  5. Using a large spoon or spatula, stir in the dark chocolate chunks until they are evenly distributed throughout the dough.
  6. 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.
  7. Bake each batch of cookies for approximately 10-12 minutes, or until they are golden brown around the edges.
  8. 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.

close up of almond butter cookies lined up on baking sheet
Chocolate Chunk Almond Butter Oatmeal Cookies

Almond Butter Cookies

5 from 4 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
Almond Butter Cookies are the ultimate cookie with a delicious combination of rolled oats, shredded coconut, and flax seeds with creamy almond butter and rich dark chocolate chunks.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 12 minutes mins
Total Time 27 minutes mins
Course Dessert
Cuisine American
Servings 36 cookies
Calories 173 kcal

Ingredients
 
 

  • 1.5 cup gluten-free rolled oats
  • 2 teaspoon baking soda
  • ¼ teaspoon salt
  • 2.5 teaspoon ground cinnamon
  • 1 cup unsweetened shredded coconut
  • 2.5 tablespoon toasted flax seeds
  • 16 ounces almond butter
  • ¾ cup sugar
  • 4 eggs
  • 5 teaspoon pure vanilla extract
  • 8 ounces dark chocolate - chopped into small chunks
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Instructions
 

  • 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.

Nutritional Information

Calories: 173kcal | Carbohydrates: 12g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 87mg | Potassium: 177mg | Fiber: 3g | Sugar: 6g | Vitamin A: 30IU | Calcium: 57mg | Iron: 1.5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Almond Butter Cookies
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

53 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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