Almond Butter Oatmeal Chocolate Chip Cookies
These Almond Butter Oatmeal Chocolate Chip Cookies are made without white flour and require only 8 ingredients! They’re so easy and kid-friendly. They’re healthy enough to serve as an after school snack but they taste indulgent so you’ll love them over the holiday season too!
Like a lot of you I try to feed my family nutrient dense foods as often as possible but let’s be clear here – I am definitely still very much in favor of indulging in delicious desserts made with all the white flour, sugar, etc. I just don’t do it everyday and I try to balance that out with healthier versions too!
These cookies are a healthier version made with good for you ingredients. They are so yummy, chewy, and rich. No one will notice that some healthy tweaks were made!
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Rolled oats
- Almond butter
- Maple syrup
- Almond flour
- Vanilla extract
- Baking soda
- Chocolate chips
Combine all ingredients (except for 1/4 cup of the chocolate chips) in a large bowl. Stir. Baked goods often benefit from stirring dry and wet ingredients separately before combining, but these cookies were created to be as easy as possible. So easy you can let the kids make these! There’s no need to dirty up another dish. Simply stir everything together at once!
Spoon dough onto a parchment paper lined baking sheet (or use a silicone baking mat on the baking sheet). I like to use a tablespoon sized cookie scoop so my cookies are the same size and cook evenly.
Bake. Add a few extra chocolate chips and flaky salt to the top of each when they come out of the oven. Cool on a wire rack and enjoy!
What makes these cookies healthy?
These cookies are made without all purpose flour. Instead we use oats and a little almond flour. Oats are loaded with vitamins, minerals, fiber, and antioxidants. If you’re avoiding gluten just be sure to use gluten free oats.
The only refined sugar in these cookies is in the chocolate chips. We’re using maple syrup and almond butter to give us the sweetness and flavor we want. Maple syrup is high in antioxidants. Plus it contains riboflavin, zinc, magnesium, calcium and potassium. I use an unsweetened almond butter but peanut butter is also delicious in these cookies. Almond butter contains heart-healthy monounsaturated fats. Peanut butter is rich in antioxidants and has the highest amount of protein of all the nut butters.
You’ll also find no butter or oil in these cookies. I find that applesauce does the trick! I use unsweetened applesauce since these cookies are plenty sweet on their own. Not only is applesauce a good way to get more antioxidants in your diet, it will also keep our cookies moist longer!
All these swaps together create a beautifully chewy cookie that feels just as satisfying and tasty as your classic chocolate chip cookie.
What type of maple syrup is best?
I recommend using pure maple syrup. Those other syrups are usually mixed with corn syrup and ingredients we don’t want. You just can’t beat the taste and thickness of a pure maple syrup. The good news is that you should have no problem finding it at most grocery stores these days.
Can you use a different nut butter?
Yes! Since my son has a peanut allergy we stick with an unsweetened almond butter. Peanut butter would also be perfect in these cookies! Whatever you choose, be sure to stir the nut butter well in the jar before using if you see some oil separation.
Can you taste the applesauce?
No. These cookies don’t taste like apples at all. The applesauce is an awesome fat-replacer in baked goods. In this recipe it’s doing the work of butter and oil. It will also keep our cookies moist longer!
Can these cookies be made gluten free?
These cookies are easily gluten free if you use gluten free rolled oats. Baking soda is naturally gluten free.
Can these cookies be made dairy free?
Use dairy free chocolate chips to keep these cookies dairy free and vegan. I really love the Simply Delicious Semi-Sweet Morsels from Nestle Tollhouse. They’re made with only 3 ingredients: organic chocolate, organic cocoa butter, and organic cane sugar. My Walmart even carries them! Of course there are other great dairy free chocolate chip options on the market as well.
How to customize these cookies
- Try using m&ms instead of chocolate chips.
- Omit the chocolate chips to keep these refined sugar free. They’ll taste more like a peanut butter cookie!
- Bake the cookies without the chocolate chips. Instead melt your chocolate chips with a little coconut oil and then dip the finished (and cooled) cookies into the melted chocolate. Lay them on a wire rack so the chocolate hardens.
The best tip for cookies that look like they came from a bakery
If you want those very chocolatey cookies you see in photos and lining the bakery shelves, do this one thing. As soon as your cookies come out of the oven, gently press 2 or 3 chocolate chips into the top. They’ll melt quickly since the cookies are still warmed. And here’s a bonus tip: add a sprinkle of flaky salt. That little bit of salt really pairs well with the chocolate. You’ll have the most indulgent looking cookies!
Can you freeze these cookies?
Absolutely! Once the cookies are completely cooled transfer them to an airtight container. Use parchment paper in between each layer of cookies so they don’t stick together. I like to use freezer bags. I spread the cookies in single layers, one on top of the other with parchment paper in between. This way they lay flat in the freezer! They’ll remain good for up to 3 months. To enjoy, thaw out at room temperature and eat! Or pop a thawed out cookie in the microwave for a few seconds to warm it up!
How to store these cookies
You can keep these cookies in an airtight container at room temperature for up to 3 days. They can also be stored in the refrigerator for up to 5 days. After that I recommend transferring them to the fridge or freezer.
Almond Butter Oatmeal Chocolate Chip Cookies
- 1 1/2 cups rolled oats, gluten free if you prefer
- 3/4 cup almond butter or peanut butter
- 1/2 cup applesauce
- 1/2 cup pure maple syrup
- 3 tbsp almond flour
- 1 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 3/4 cup chocolate chips or chunks
- Preheat oven to 350 degrees.
- Add all ingredients except for the chocolate chips to a large bowl. Stir until combined.
- Carefully stir in 1/2 cup of the chocolate chips (set aside the rest of the chocolate chips). The dough will be sticky at this point because we use a lot of nut butter. You can place the bowl in the refrigerator for 15 minutes if you want it to be a little easier to work with but its not necessary.
- Spoon dough, evenly spaced and not touching, onto a parchment paper lined baking sheet. (Or use a silicone baking mat on the baking sheet if you prefer.) Gently press down on each cookie. You don't want them completely flat but we also don't want them to be dome shaped because they don't spread much.
- Bake for 10 to 12 minutes. (11 to 12 minutes is ideal for my oven. Keep in mind they'll firm up a bit more after baking.)
- As soon as your cookies come out of the oven, gently press 3 or 4 chocolate chips into the top of each. (This is how we're using the 1/4 cup we set aside earlier.) Add a sprinkle of flaky salt. Let the cookies sit on the baking sheet for 5 to 10 minutes so they can continue to firm up.
- Use a spatula to carefully place cookies on a wire rack to cool.