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Almond Butter Oatmeal Cookies

  • Author: Emily Smith
  • Yield: 16 1x


Yummy ooey-gooey oatmeal cookies with the delicious nutty flavour of almonds. Gluten-Free & Dairy-Free…and totally tasty!



  • 1 cup of roasted almond butter (room temperature)
  • 1 cup gluten-free quick oats
  • 3/4 tsp baking soda
  • 1/4 cup turbinado sugar (or pure maple syrup)
  • 1/2 mashed banana
  • 2 Tbsp of almond milk
  • 1/2 tsp of organic bourbon vanilla extract


  1. Preheat the oven to 350F. Line two baking sheets with parchment paper.
  2. Combine all the ingredients into a large mixing bowl. Work well until the dough is well blended together.
  3. Using a teaspoon, scoop out dough and make round balls (8 per cookie sheet for medium sized cookies). Using a fork, press the cookies down to flatten.
  4. Bake in the oven for 8-10 minutes. Edges will be slightly golden brown but the cookies will look undercooked. Let them stand and they will solidify, into delicious chewy cookies.


  • *if using maple syrup instead of sugar, skip almond milk and watch consistency of dough, you may need to add a teaspoon or two more of oats.