Kitchen Sink Almond Butter Oatmeal Cookies

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This vegan and healthy almond butter oatmeal cookie recipe is not only amazing, it’s also deliciously chewy on the inside crispy on the outside. I know that there are a lot of great cookie recipes out there, but these simple vegan cookies are one of my favorite recipes ever. They are naturally vegan, made with simple ingredients and fully loaded with amazing flavors. It’s the ideal guilt-free afternoon snack (and I’ll admit to eating them for breakfast a few times, too).
These cookies are irresistibly good, so good in fact, that no one would ever guess they are a healthy treat.

Because this cookie recipe is made with only a few simple, but very hardworking ingredients, it’s naturally vegan and full of protein from the oats and almond butter.
They are crispy on the outside and deliciously chewy on the inside – it doesn’t get much better than these cookies.

This is in fact my favorite healthy cookie recipe for when I want to feel like I’m indulging my cravings, but actually I’m eating healthy.

What’s great about this Kitchen Sink Almond butter oatmeal cookies recipe:

  • Um, everything – they are delicious, irresistibly good and a crowdpleaser
  • Healthy
  • Easy to make
  • Very quick to make – ready in just 20 minutes
  • Made with just a few simple ingredients
  • Vegan and can be gluten free

Gluten Free option

Because this cookie recipe is already made using almond flour, it’s super easy to make it completely gluten free. Just switch the rolled oats for gluten free rolled oats and you’re good to start baking.

Which oats should I use

The type of rolled oats you choose to use is completely up to you. If you like a rustic, more crunchy cookie, I would opt for the large flake rolled oats (these are secretly my favorite). If you want a more polished cookie like the one in my photos, you probably want to use the small flake oats.
Choosing the oats is more a matter of looks and crunchyness than flavor. The taste is amazing no matter how you make these cookies…and if you’re like me and like to try everything, you will probably end up baking them both ways – all ways lead to Rome, or in this case a completely delicious and healthy cookie.

How are these Kitchen Sink Almond Butter Oatmeal Cookies made? It’s so easy:

Instructions

  • Preheat oven to 350F.
  • Line a baking tray with baking parchment and set aside.
  • Next, mix almond butter, maple syrup, cinnamon, vanilla powder and kardemom in a mixing bowl.
  • Stir in the almond flour and rolled oats.
  • Next, use a spoon to scoop the cookie dough onto the baking tray, making 12 cookies.
  • Sprinkle with a little seasalt on top and bake the cookies in the middle of the oven for 10-12 minutes or until the cookies are lightly golden on top and look ready.Remove from the oven and let the cookies cool before eating them. Store in a container with lid.

Kitchen Sink Almond Butter Oatmeal Cookies

This vegan and healthy Kitchen Sink Almond Butter Oatmeal Cookie recipe is not only amazing, it's also deliciously chewy on the inside crispy on the outside. They are made with only a few simple ingredients and are ready in only 20 minutes.
Course Cake
Cuisine American
Keyword Gluten-free, vegan
Prep Time 10 minutes
Cook Time 10 minutes
Servings 12 cookies
Author Simone – Munchyesta.com

Ingredients

  • cup Almond Butter
  • 6 tbsp Maple Syrup
  • ½ tsp Cinnamon Powder
  • ½ tsp Cardamom Powder
  • 1 tsp Vanilla Powder
  • ½ cup Almond Flour
  • 1 cup Rolled Oats
  • A sprinkle of Sea Salt on top

Instructions

  • Preheat oven to 350F.
  • Line a baking tray with baking parchment and set aside.
  • Next, mix almond butter, maple syrup, cinnamon, vanilla powder and kardemom in a mixing bowl.
  • Stir in the almond flour and rolled oats.
  • Next, use a spoon to scoop the cookie dough onto the baking tray, making 12 cookies.
  • Sprinkle with a little seasalt on top and bake the cookies in the middle of the oven for 10-12 minutes or until the cookies are lightly golden on top and look ready.
    Remove from the oven and let the cookies cool before eating them.
    Store in a container with lid.

Notes

You can substitute the almond butter for any nut butter of your choice or even tahini. Just make sure the nut butter you use is very creamy, or you may need to add extra.

If you’re looking for more easy and delicious cookie recipes take a look at my vegan chocolate chip cookies or try my Blueberry Cookies

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