A gluten free recipe for almond butter oatmeal cookies that is made with only 4 ingredients. You probably already have them in your kitchen, too!
What a cookie!! I never quite believed people when they posted recipes about “3-ingredient peanut butter cookies.” However, it is totally possible to create a delicious cookie with minimal ingredients.
Wanting to make tese Almond Butter Oatmeal Cookies with a little bit more substance, I decided to add some quick-cooking gluten free oats. Oftentimes when Cohl is out for a long distance run or bike ride he really wants something with balanced nutrition… protein, fat, complex carbs and simple carbs. These almond butter oatmeal cookies can help you perform better athletically as well as sustain a high level of activity for longer.
Want to know the four ingredients in these almond butter oatmeal cookies?
- Almond butter
- Gluten-free oats
- An egg
Yup, these cookies are refined sugar-free, too. Honey is a wonderful sweetener when you use it in the right proportions. In these almond butter oatmeal cookies, the honey complements the nut butter perfectly. Using a natural sweetener makes them almost healthy enough to eat for breakfast. 🙂 If you happen to be vegan, feel free to substitute the honey for either agave syrup or maple syrup. The flavor may be a little different, but they will still turn out great!
Want to know the best part about these almond butter oatmeal cookies?
They can be prepared and baked in under 15 minutes! This is fast enough to appease your inner cookie monster whenever he starts growling. Hope you enjoy!
DID YOU MAKE THESE ALMOND BUTTER OATMEAL COOKIES?
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or leave a comment below ????
Almond Butter Oatmeal Cookies
A super easy almond butter oatmeal cookie recipe that is made with only 4 ingredients!
- 1 cup almond butter
- 1 1/2 cups quick-cooking oats gluten free
- 1/2 cup honey or maple syrup*
- 1 large egg* (can use 1 flax egg or egg replacer if vegan)
- 2-3 tbsp coconut sugar optional
Preheat oven to 350 degrees.
Place all ingredients in a bowl and mix until well combined.
Roll dough into 1 ½ - 2 inch balls and then place on a parchment paper-lined baking sheet.
Place criss-cross fork marks on top of the cookies and sprinkle with sugar (optional).
Bake in preheated oven for 10 minutes. Enjoy!
*If you are vegan, substitute one flax egg for the regular egg, and use maple syrup instead of honey.
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